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    Steinberger vs Steinberg yeast?

    I'm making some mead from Ken Schramm's book that calls for for a "Steinberger" starter but also see there is a Steinberg yeast. I am assuming these are distinctly different yeasts and the "er" is not a typo. Can anybody confirm this?
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    Standard Italian Floor Corker or Champagne model?

    Trying to decide between these two models: https://www.amazon.com/dp/B005IQMOZ0/?tag=skimlinks_replacement-20 https://www.amazon.com/dp/B0064OFYVG/?tag=skimlinks_replacement-20 They appear to be pretty much the same model except the champagne version has an added stabilizing arm that...
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    Adding spices to cyser...sanitize everything the spices touch?

    I'm adding some cinnamon, nutmeg, and cloves to some cyser in a muslin bag. I'm planning on sanitizing the bag but what is the best protocol for getting the spices ready? I have cinnamon sticks and whole nutmeg that I need to break up/grind. Should I be sanitizing everything that touches any...
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    EZ Cap Bottles with All-in-one Wine Pump?

    Is it okay to use the All-in-one Wine Pump to fill EZ Cap bottles?
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    Reduce Sparkolloid dose for small batches?

    Looks like I was a bit generous with my first assessment. I've only got about 3.5 gallons it appears. Should I cut it back by a third? I've looked at SuperKleer but my wife has a pretty severe fish allergy. Not sure I would want to risk it.
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    Reduce Sparkolloid dose for small batches?

    Getting ready to add some Sparkolloid to a batch of strawberry wine. Directions say 1 tbsp missed with 1 cup of water to treat 6 gallons. I probably only have 4.5 gallons. Is it important that I reduce the dose or should I still mix "full strength?"
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    How many use conicals?

    I can see how the pump makes transfers much easier (and now I want one =) , but doesn't a conical have the ability to eliminate them completely? Not trying to split hairs or be argumentative, I just want make sure I'm understanding the pros and cons here aside from cost.
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    How many use conicals?

    Although I am still new to winemaking I am quickly developing disdain for siphons and repeated racking so I've been eyeballing conical fermenters (Fastferment, Brewtech.) I know these generally lend themselves more to beer than wine but I'm hoping to cross over to doing some beer soon. My search...
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    Any reason not to add Sparkolloid?

    My strawberry wine is on it's second racking and is improving but still not clear enough. Is there any reason not to add Sparkolloid to help it along?
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    Airlock alternatives for aging?

    I'm always nervous my airlock will run dry while bulk aging (using vodka in there.) Are there any alternatives to a standard air lock that still allow the wine to respond to changes in pressure without chasing the fluid level all the time? I've seen photos of people using regular balloons over...
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    Trouble starting fermentation - Please help!

    Unfortunately no refractometer here. So either I leave it dry as is or add additional sugar to raise the alcohol content enough to kill off the yeast leaving some residual sweetness. Any suggestions?
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    Trouble starting fermentation - Please help!

    Just checked and the current SG is .992. Isn't that a bit dry for Cote Des Blancs? Everything I've read says it leaves the wine on the sweeter side. Perhaps my OG wasn't as high as I thought. Can the fruit pulp in the wort give false readings on the initial SG?
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    Trouble starting fermentation - Please help!

    Update Well all the extra yeast I added tore through the must and on Friday I was closing in on 1.000 SG. I racked on Saturday and removed the bag of fruit. Lots of sediment has settled and the airlock has slowed dramatically. Is it too soon to rack it again to help with the clearing and so...
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    Trouble starting fermentation - Please help!

    Yes I added both nutrients and energizer. I presently have a 6.5 gallon carboy and a 5 gallon. Does the 6.5 provide enough room to avoid a volcano if I rack it earlier? It sounds like strawberry wine requires multiple racking so if I went to the 6.5 then I'd have a smaller volume carboy to...
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    Trouble starting fermentation - Please help!

    Thanks for the help everybody. Never thought about the lid leaking minimally. I'll check the SG later this evening and see where I am at. The recipe I'm following instructs me to rack to a carboy at 1.040. Does this sound acceptable? Also, I see lots of advice about not squeezing the fruit...
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    Trouble starting fermentation - Please help!

    Specific gravity was 1.090 and the must is about 73 degrees. I've not checked to see if it has changed yet. I've made mead and cider before and always had the air lock start within 24 hours so making something with fresh fruit is new for me. Does it require more oxygen when dealing with more...
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    Trouble starting fermentation - Please help!

    I mixed up my first patch of Strawberry Wine must over the weekend but I'm having trouble getting some active fermentation going. I used campden on Saturday night per instructions and covered with a lid (not snapped down just resting on top.) 24 hours later I added 1 packet of Cote es Blanc...
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    Making Strawberry Wine - Liqueur first?

    I just finished preparing 20 pounds of strawberries for some strawberry wine. In my recipe searching I've found some people advise mixing all ingredients (except yeast) for 24 hours to allow the pectic enzymes to do their work but others such as this one...
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