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It smelled "acetic." But some ciders contain acetic acid and that's ok, so.... I think it certainly contains acetic acid... but is it still cider ? (or, can I dilute it back to being cbider?) What is the difference between apple cider and apple vinegar... What is the borderline? Did you check...

Probably not. Seems I never listen to myself. I have a rule, never put any yeast in the fridge unless it is has a lable on it. Threw away 7 more today.

Note to self: Try to keep better notes and resist taking shortcuts as that often clouds clarity down the line in the future. OG was likely 14.2 Brix Initaly, the fermentor was too small to hold the full volume, so the fermenmtor size was upped, and volume adjusted later, mid process

Wow, that fast! Humm, at first I was phased, but since the problem I have doesn't seem to be one of oxidation, I guess I am OK. The problem seems to be an early period of excessivly low pH bringing on a stopped fermentation. Why so much acetic acid should be present is still unclear, (microwave...

The fermentor was a food grade 5 Gal /20 L LME bucket; there was about 4L space above the cider and the top was the dedicated gasketed lid, which was well seated but not pressed firmly into the locked position. The idea was to allow excess CO2 to escape, but to hold in the heavier CO2; Of...

No on the assumptions... I open ferment, but under a closed opening (that allows CO2 egress), so (presumably) stored under a blanket of CO2.... for months and months. I checked the pH it was 2.3 @27.6C I will try the microwave test. (I should mention I do have lacto and brett in house - but I...

Wow how embarrasing to have to ask this question! I have only had a commercial cider a couple of times, and a 5L batch I made myself; both sort of similar, rather acetic, and funky, but ok, if that is what cider tastes like. Well, I thought I'd have another go at it. I up the batch to 20 L. and...

The point about alcohol tolarance makes sense. I usually think of cider as a medium to high-medium alcohol drink well below most yeast's alcohol tolerance (?) ... so it seems like "overkill" but I guess the saying "better safe than sorry" applies. Are there lots of high alcohol ciders that...

Thanks salcoco. 1gm per gal sounds like std dose for fermenting wines... I was thinking it might be less for carbonation of ciders ... I don't know about tsps either but I prefer grams anyhow. Thanks for translation of common term into clear language. Still wonder what promotes the call for...

I was referring to a summary overview for cider and found the suggested yeast addition (post fermentation) for carbonation is given as 1/4 ~1/2 tsp champange yeast. However, it does not state (in that location) per what volume. (elsewhere... 1 gallon is mentioned.) My question is, does that...

Thanks - it is nice to see the overall flow of things. One question, How much are you back sweetening, which kind of wines (and ABV's) Does it make a day and night difference or is it more a fine tuning? I don't usually backsweeten (but I do actually prefer sweeter wines). Do you have some...

That was in response to what you said: "... it needs a little sulfite every so often, and racking is a good time to add it...." I was just wondering what was driving the need for more and more sulfite; is it only oxygen uptake or is there something else at play? But I think you addresed this...

KCCam -Yes, this is a question about transferring... off the fruit remains. About mid way in the fementation process. It seemed strange to me, but there is a tendency to follow rather than think sometimes. Never the less, it did feel it odd and well, my popping up here is a reflection of that...

Thanks for everyone's input... I got it done! Scooter68 - some people like to add a pinch whenever racking (or transferring) to counter any potential oxygen up-take... I just assumed that meant any racking operation... even during fermentation. Perhaps it is not necessary as the yeast may take...

Hi everyone. I am racking now a fruit wine off the pulp and was about to sulfite but recall reading somewhere that is not a good thing to do at this stage (~ 1.020). I probably shoudld have started a new thread but I(not having visited winemakingtalk in a while, have forgotten where the "start...

Thanks. n Germany... what about those along the Rhine? Do you know the name of their method(s)? I have been looking at the various methods and there are quite a few, at least in the US. As far as "Suggest doing some self research: http://lmgtfy.com/?q=how+many+liters+of+wine+per+vine"...

What is a reasonable expectation for number of liters juice per vine ? I am looking at German white wine varieties, but don't want a lot of plants just yet. Is a single vine likely to produce a suitable volume of juice for some expirimentation? How many Liters and which trellis style is common...

Thanks Roy. So the # 8 are smaller? (It will be my first time to cork and I have both bottle styles but havent bought any corks yet.)

Can the thick, heavy sparkling wine bottles that come with cages (eg Martini) be corked with a standard cork, if it is only going to be used for regular wine?

Got the 2-handed Portugeese at 67% what I paid for it... Sanding took away the shine and left evidence behind though. Perhaps I should learn more about corrective sanding? Definately want to upgrade to a floor model; I saw that labelpeelers sell an adpter that allows you to cork or cap using...