Search results

I have 4 gallons of homegrown cherry wine. It's bulk aging more than a year now and is super acidic (it was acidic from the very start, and hasn't improved with aging). I measured the acidity using titration kit – it's 19g/L or 1.9% acidity :D (while red wines should be around 0.7% max). I've...

Originally I wanted the wine to end up with 14-14.5% alcohol. The starting SG was 1.115 (somehow it didn't looked too much to me at that point...). And now I calculate: 1.115–0.992=123, 123/7.4=16.5% alcohol. A bit too high, I'd like something along 14.5%. What are my options? Diluting...

Is the fermentation stuck? What do I do? Hi, To start I'm newbie here, but I'm not completely new to wine making, made a few pretty good batches last year, I'm always making wine from grapes and berries. This question is about black currant wine. The starting SG was 1.115. After about 9...