Search results

Juice: Allen apple juice Yeast: Premier Cuvee notes: MIA (first time this happens, can't seem to find them) I have probably made about 10-15 or so batches (carboy each carboy as a batch) of apple juice wine over the last +1 year. I usually put the juice in the carboy and ferment for ~3...

I am looking at ordering a ph tester, this one: http://www.amazon.com/dp/B0096N8OWI/?tag=skimlinks_replacement-20 Good reader? Seems to review well. Also what is the deal with the calibration fluid? Since the wine should start between ~3.0-3.6, does this mean I should avoid the 7.0 calibration...

I only have carboys. I am going to dump this welsh batch tomorrow, its not going to start. The carboy probably did not help, but long story short I think the high sugar and meta-k played a part in this. I will probably start another welsh (third times the charm) with no extra sugar and probably...

room temps changed, but probably were about 20c.... but with the carboy heating belt the must is probably at least 25c. I put a flashlight to the carboy this morning, looks like there is particles in the must, so maybe its going to start eventually its just taking its time. I always let the...

Dang, has not started since yeast yesterday, all yeast seems to be sitting at the bottom. I am worried there might of been too much sugar without a 'starter' (1.122 is highest ive ever seen my hydrometer at). I added the heating belt to it a little while ago. I already threw out my last 5...

yeah my plan is to rack very soon (thinking in 3 days). Just wanted it to clear a bit more and maybe ferment a bit more (I do not back sweeten). I will also start a welsh frozen concentrate grape fruit batch tonight without any airlock for the first 4-5 days and see what happens. edit: Looks...

Well an update on my 6 gallon carboy batch, looks like its going good. Expect for a slightly odd taste (I am hoping its a mix of this being high alcohol + not all yeast cleared + me not used to drinking this room temp) looks like this will be my first successful ~13% wine batch. My full...

I use juice, so I do not have any must. I always put in airlock on 1-3 days after I put in the yeast (once activity starts) Not sure what the temps are, roiom is about 21c, while the one with the carboy heater was probably about 28c or so. So for high sugar content is DAP alone good enough...

Unfortunately I do not have neither of those available on my town. How about this to restart: Start a little over a gallon in a 6 gallon carboy. Once yeast get going good: - add ~0.75 gallons of stuck, wait a few days - add ~1.25 gallons of stuck, wait a few days - add the last ~1.5 gallon of...

Update: The new YN I purchased is DAP, its this white crystal powder (as opposed to brown mystery powder of YN 1#). I was optimistic it would solve all my problems, but looks like batch 2# is slowing down. Batch 2 (~14 liters) seems to have slowed down a lot, gave it a taste and its completely...

ok I attached my wine heating belt to my Batch 2# SG 1.110 (apple juicer) in the hopes I can keep it there for a few weeks so it will help in fermentation while not burning my house down. Tomorrow I will also go to another wine store and buy another yeast nutrient (this one has the manufacturer...

Well this morning it looks like its back to its slowed down state (barely any bubbles) That was my plan, I added slightly more then the instructions (as there was a lot of sugar) and I was going to add more once it it the 50% mark, but it never even got close to the 50% mark.

dupe... ignore.

I purchased it from a wine shop. thats the direction on the bottle (printed label on a bottle). When I ask them what it was made from I think they told me aminoate sulphates ok just added 3/4 of a tsp. It did its usual mad mass gas release and my airlock had 2 bubbles per second for a...

Its a 3 gallon carboy with 1 tsp of super nutrients (direction say 1/2 tsp. per gallon, I was going to add the last 1/3rd a little later). But doesnt wine start smelling a little weird when it does not have the nutrients due to it being stressed? Should I add the last 1/2 tsp now? I am also...

edit: My lastest update: http://www.winemakingtalk.com/forum/f5/few-questions-about-stuck-fermentation-45566/index4.html#post520631 ---------------------------------------------------- It seems several of my wines do not ferment fully when I add sugar. Ive had this happen to some grape...

Two unrelated questions.... 1# I have made some wine from some applejuice. Allen's apple juice with 60% vit c (they also sell same juice at 100% vit c). Turned out well. That same juice is on sale again, but this time its 'from concentrate'. But its using the same bottle, same logo, same sku...

well got my kettle today, also got two new spray bottles to fill with meta-p, but gonna let them sit on normal water for a day or two so I can reduce the plastic chemicals leeching into the water. vacuumpumpman: Tnx for concern, but when it comes to cleanliness (related to food) I often go...

vacuum: Yeah, people always say 10-15 minutes, but I can never find any data on that. If you get things to a real good boil over 100c it should kill almost everything within a minute. So even if its just 5-6 minutes, I think id be safe. Here is some interesting data...

thats some good information vacuum. I had no idea it was the gases of potassium metabisulphite that did the sterilization. But to sterilize my mixing stick would be tricky with this gas trick, as its over 2 feet long (so I can easily mix the bottom of 6 gallon carboy.) I go no bucket or carboy...