Search results

Done. Racked and added 1/4 tsp K-meta. Topped up with water. I'll rack it again in 3 months or when I have enough sediment to justify racking it. I have an acid test kit. Can I use it to test free sulfite if I buy a different chemical? I have Ph test strips. Close enough???

Greetings. I have six gallons of apple wine that I made from apple juice - no water added. I racked it and topped it off with water when it finished fermenting about a week ago (no other additives). It has settled out nicely and I'm getting ready to rack it again. When should I add potassium...

bkisel, Thank you for the advice. Just to minimize the chances of me messing it up, the ingredients you list are for the entire batch, correct? (As opposed to per gallon.) I should have mentioned - I've made a lot of kit wine, but have very little experience making wine from fruit.

I have six gallons of apple juice that was harvested from the tree and frozen last year. I don't know what kind of apples but they were not red. My wife says I have to free up the freezer space. I'm generally not a fan of sweet wine but all the apple wine I've ever tasted has been sweet. I'm...

Not a lot of confidence that it will be fit to drink. I'd rather risk a gallon than five gallons. Honey is not cheap. Go Vols!

SG went from 1.016 to 1.008 in a day, so it's still going. Ph is 3.2, measured with a Ph stick - I don't have a Ph meter. I racked it off the sediment and stirred it a bit. My wife says the odor is not foul. "I don't want to grab a straw and drink it, but I don't want to throw up either." To...

Wow, there's a lot of knowledge in here! Thank you all for your contributions. Today's update: There's quite a bit of sediment at the bottom. I have it in the carboy under an air lock so I can't really tell if there's a difference in smell. If it's not finished, it's very close, so I'm not...

I must be drunk - or need to be. 1.016. Still smells bad - I'm not making that up. I made the yeast starter one week ago today (Saturday), then added it to the must on Sunday - six days ago. It didn't do much on Monday, but took off fermenting quite actively on Tuesday. Friday morning is when...

The SG is 1.1! Very confusing, as the must bubbled for three days and the room smelled of yeast. It does bubble some when I swirl it but there's no action in the airlock. It tastes like an orange that got left on the counter for a few weeks. There no taste of honey, no taste of alcohol, and...

There's nothing wrong with degassing more than once. I degas every time I rack it. You can also degas between rackings - I often use the long spoon for those, just because it's easier.

I think I messed up somewhere. I made a yeast starter as follows... In a sanitized wine bottle, I added 2 tbsp fresh squeezed orange juice, 1 tsp sugar, 1 packet Lalvin D47 yeast, 1 cup warm water. I then plugged the wine bottle with a cotton ball. One day later... In a sanitized six...