Search results

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. H

    Help on Sodium bisulfate

    i added 1 gr of sodium bisulfate to 8 lit of Must what should i do if i added too much sulfate? should i throw the must out?
  2. H

    Help on Sodium bisulfate

    im making pomegranate wine i have poured the red beautiful juice in a bottle and did all calculation of TA test and sugar so i added necessary water and sugar to it then i add sodium bisulfate for sterilization purpose before adding yeast but it completely changed the color of the juice to a...
  3. H

    strang Sg

    thanks alot for your reply there is not any problem yet .but i dont get the point . im completely sure about the OG 1.130 . the problem is that now the hydrometer shows about 0.994 it means 18.5 alcohol(according to fermcalc) which is more than yeast's alcohol tolerance rate . so we...
  4. H

    strang Sg

    hi all i have started with SG 1.130 and used lalvin EC1118 yeast the problem is that i still have the cap but the Sg now is 0.994 or even lower. how can it be possible? fermentation is still going has the high level of alcohol caused this fault in Sg ? if so how can we know the exact of...
  5. H

    Eurgent, chaptalization question

    thanks alot could you please tell e how can we figure out that what will be the final volume of wine ? is there any formula? if it was only by guessing we couldn't come to a exact balance of sugar could we?
  6. H

    Eurgent, chaptalization question

    for chaptalization when we want to calculate sugar to add to the must the initial volume should be the mus volume with all that pulp an seeds or we have to reduce them and consider only the juice that we will have later ?
  7. H

    Malo fermentation

    hi all i have some question regarding Malo fermentation 1- do we have to go on this fermentation if we are making fruit wine like pomegranate or mulberry wine? or it just for grapes? 2- i cant have access to any malo fermentation bacteria so is there any other way to make this process going? 3-...
  8. H

    ph and ta testing

    :b perfect i understood the point completely now every thing make sense thank you so much
  9. H

    ph and ta testing

    :b thanks a lot, you made it much more clear . but i have still question regarding the measurement formula. i have read 2 way to measure which are : 1- in 15 cc of sample after reaching to pH 8.2 each cc of Naoh is equal to 1 g /lit TA or .1%Ta...
  10. H

    ph and ta testing

    TA test with PH meter i have a PH meter to run the TA test with it and have read some article in this regard but it seems a bit confusing. the general rule is that we have to add Naoh until PH reach to 8.2. and then the amount of consumed Naoh rules here comes the confusing 1-how much...
Back
Top