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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...

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...

Right now I rinse my bottles overnight in hot water, then I use potassium metabisulphite for about 5-10 minutes per bottle (I transfer from bottle to bottle), then rinse many times. Ive been thinking of buying a kettle and using boiling water to do the sanitation, or possible a very big pot...

Bottled my first wine from a carboy two days ago. It was apple juice. All things considered its very good and I am very happy with the taste (not acidic, drinkable without even adding sugar), but its a tad weak, and needs more sugar for fermentation next time. I want to start two new batch of...

I started a new batch in a 3 gallon carboy with juice. Took a hydrometer reading of 1.082. Ive read and been told you should stir it 1-2 times per day in the early stages. I started this batch on the 10th. But for some reason activity started on march 15th (never had a delay like that before)...

well I racked one of my wines (with a little over half a cup of sugar per liter). It has been in the carboy for a little over a month without being disturbed. No hydrometer readings. The bubbles have been slowing down (~1 per 45s). After my racking (1 hour ago) the bubbles are much less than...

Quick background: My dad made some wine for a few years with advice from two people who did it for decades. He let me burrow his equipment. So far ive purchased many different types of juices (without preservatives), threw some sugar and 7118 yeast into the juice jug as test batches to find out...

I got a ~3 gallon carboy and several carboys that are ~6 gallons. I am making some wine in the 3 gallon carboy from juice. I was originally thinking of putting it back on the original 5 containers the juice came in (after about 5-6 weeks). But this would be extra work, and id have to re-rack...