Search results

Yea that makes sense. I did a batch of cherry wine and it called for sodium and it definitely effected the taste. But it specifically called for that not potassium because you were going to add sugar and wanted to stop fermenting. I'm really new at this only second time.

I read you should use potassium for red wines because it will let the wine go dry and not effect the taste

I have Camden tablets says right on package sodium metabisulfite.

I did the copper thing too. I read some where it could be a yeast making the smell and to try sodium metabisulfite it kills yeast dead in its tracks. kms or potassium metabisulfite won't kill the yeast. Since I added 5 Camden tablets otherwise know as sodium metabisulfite the smell has...

I'll try tonight

I added 5 Camden tablets to my 5 gallons today. Hope it might help.

Yea I started looking into brett. It's definitely a possibility. Anything I can do or is it done for.

Im slightly exaggerating. It's not quite that bad. I only ever used potassium metabisulfite never sodium metabisulfite.

I have 5 different red wines aging. A cab a Chianti, pinot, merlot, and mixed black. They have been aging for two months. Only the mixed black has a bad smell. It tastes good. Just not the smell any suggestions?

As long as it's pushing bubbles out of the airlock and I get it off the sediment I shouldn't have to worry to much about bacteria right?

Johnny99 I'm not sure.... It was Regina juice. I brought it home and it was already starting to ferment. I let it ferment in a fermenting bucket for about two weeks first time I checked it was 1.047 racked it out of the fermenter at 1.010 into a car boy and it's been a month now and it's at...

Stickman So you think I should stir up the sediment from the bottom? Or should i rack it then add the yeast hulls. And stir. I'm having trouble locating yeast hulls near me i might have to order them. I'm thinking i should rack now. Thanks for your advice I might be able to get them from a...

I was leaning towards just racking it and Adding the potassium, I figure that wouldn't stop it from fermenting the rest of the way.

So after primary fermentation 1.010 I racked my cab into a car boy. It was very slow getting to 1.000. It's been a month now. I was hopeful it would be .996 by now. It's still bubbling, and there is about 1/2 inch of sediment at the bottom. Question is should i rack it off that sediment now and...

So it's my second time making wine and I'm making some wine with oak powder and I plan on oaking some in a oak barrel I purchased. But all that aside I buy red at the store with hints of plums, dark chocolate, spices, vanilla, and so on. Does anyone know how they do this? If really like to get...

Thanks for all of your knowledge. Greatly appreciate it.

Is it necessary to add potassium metabisulfite right before bottling? And how long does you think it's safe to sit in a bottle and how long should it sit?

Do you recommend dissolving it in a small amout of the wine and then adding. Some people say warm water. I thought putting it into small amount of wine would work.

Potassium it is and I'm going to go with powder.

Also I'm trying to figure out the dosage every one want a to sell you Camden tablets and not the powder. What one do you recommend?