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    Stuck fermentation mint wine

    Hi, We've been making mint wine for years. It works out most of the time but occasionally get a stuck fermentation. This usually happens when it's cold. We started a recent batch at SG of about 1.085 It fermented to 1.035 and stopped. After a time we added some wine yeast and nutrient. To our...
  2. A

    Effervescence

    Ran into another interesting thing. We made a batch of Asian pear wine last summer. Bottled it up in March, 2016. It's about 16%. Opened a bottle the other night and it bubbled like champagne. Very good but never had that happen before. Any ideas? Would like to duplicate that in new batches.
  3. A

    no change in hydrometer

    Been making wine for a number of years but never ran into this. We have both sage and apple mint wines in secondaries. Started at about 1.1. Now both are down to about 1.03. They appear to be cooking away (lots of bubbling in the airlock) but the hydro readings have not changed in a week. Used...
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