Search results

Are you growing both? How productive have they been for you?

I live in hardiness zone 6a. I was hoping i could get recommendations for some grape vines. My considered types are below but also open to suggestions: Leon millot Crimson pearl Baco noir Marquette Noiret Ideally looking for high yield and decent wine. I only have room for 4 vines if...

Stickman, thank you for your reply, i cannot thank you enough. you set my mind at ease. I was hoping that was the case. Will they continue to form until the acids stabilize, eventually settling to the bottom? i added a picture from my 3 gal carboy. Wanted to add a few notes for...

I recenly, 10 days ago, transferred my first wine made from fresh grapes off of the gross lees, i added 3/8 tsp per 7.5 gallons at this time. PH 3.26 taken after pressing. All looked good, but today i noticed small irregular shaped flakes floating on top of the carboys. I limited the airspace...

I received the ph meter today. My pH was 2.7!! I added potassium bicarbonate and brought it up to 3.2. Still low but better. Restarted some more yeast. Before i adjusted, out of my curiosity I took a pH strip and tested it too. Looked to be between 3-4. Tested again after it looked like a...

I guess i should invest in a digital pH meter. I have seen some on amazon for $20 but doesnt give info on tolerance. Any advice on this?

Without a pH meter, any suggestions? Just add some wine approved "carbonate" until i can see with certainty that the acid is solidly reading a pH 3.5 re-pitch and hope for the best? Need to research calcium instability, no idea what that is.

Hi John, I was had thoughts about the PH as well. I do not have a PH meter, but i do have "wine pH strips" and an acid titration kit. I believe i had a titrated acid originally around 0.55 and added acid blend to make it 0.65. The PH strips looked like it was around low threes, but strips...

It roughly 70 degrees +-3 degrees or so. on 9/21 i pitched 1118 directly on the top of the must, got some foaming action from the yeast and it sunk. Looked like it was going to start back up and then stopped again. Took a SG reading on the 25th and it was about 1.033. on the 26th i...

Bottled the apple wine today. Back sweetened with 3.5 cups of simple syrup made from light brown sugar and 1 can (12 oz) of apple juice concentrate. Turned out better than I expected! The cinnamon is subtle but nice. Thank you all for your help.

I will give sprinkling on top. I never head of k1-V1116. Will see if i can find it. local store does have EC1118. If it doesnt work, i will try the other method. Thank you!

Hey Arne, I have a high/low thermometer in the room with it. Ambient temp is between 68-75F. When looked this morning, it was 72. The carboy is on some Styrofoam insulation foam board to keep it off of the concrete My hydrometer has a thermometer built in, but not sure how accurate or...

Thanks for the reply. No sorbate or other preservatives in the juice. In addition the bulk of the must was from a wine making supplier. Water addition likely had some chlorine as it was from the tap. But not that much and should have evaporated off my now with all of the stirring. I'll give...

Just wanted to update and get any feedback. 9/7 sg 1.058 9/9 sg 1.052 9/12 sg 1.049 9/14 sg 1.043 9/21 sg 1.036 Do you think this will ever completely go to < 1.000? Any concern with the fermentation taking this long? If the pattern holds it will take several more months until it is fully...

I guess each ferment is different. This is only my second attempt and with a speedy first run, i wasnt sure if i was staring down the barrel of a stalled ferment which i have only read about. Aging takes time and makes sense, and i knew that would be a months in the making. Not expecting the...

Patience, i can do that. Just glad to hear it is no cause for concern at the moment. stirring 3 times a day might be tough. Could a degassing drill attachment do the trick if a strong vortex is created? or is that overkill?

I began my second batch of wine. I feel like it is moving really slowly, i wanted to get input on whether to add EC-1118 due to stalled or SLOW ferment. 1 gallon Concord Vinter's Best concentrate 4 Gallons of water 32 fl oz Tart Cherry Juice (no preservatives) 32 fl oz Cranberry Juice (no...

Thank you both. I know this is more of an art than a science but antidotes are always helpful. Stand on the shoulders of giants... Rule of three is easy to remember, will keep that in mind and will follow it. Didn't want to over rack or under rack. As always this community has come through.

How much time on the dead yeast do you think i have before i should rack? I assume this would also apply to the apple wine i have bulk aging. A lot of lees were left behind in the secondary, but since i racked it over to age it. a new layer is appearing as it continues to clear. My plan for...

Hello all, I have my second batch of wine started as of yesterday. My first attempt was an apple wine made from store bought juice and concentrate. I racked per normal guidelines. Albeit a little early, sg 1.040. There was some yeast at the bottom but not much other gunk. It has since been rack...