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Like the subject says, can I test alcohol content after fermentation?

I have my first batch of wine made with petite pearl grapes aging right now. It's on its 2nd racking and getting ready for filtering and 3rd racking. Did my first MLF on this one. Not sure how it's all going to turn out... but the MLF is complete, so thanks to everyone who told me I need to...

Well it was worth throwing at the wall I guess, i don’t have much experience but it sounds like an ML fermentation. But I would wait and see what other say

Oh my mistake!

Is it possible there was old yeast in the fermenter? Did you thoroughly sanitize before putting everything in?

That’s what I thought, just wanted to ask.

How do you press the fruit if you don't have a press? Asking for a friend.... LOL

True it does, but it is so crisp when cool with a fine sweet taste, I think maybe it's more a matter of finding the right apple wine. Anyways, I'm going to make a couple purchases this weekend and try some mixing.

So them this would probably be a good candidate for a trial. Figure out the additive quantity, put it in, then age it and see how it comes out the other side.

My immediate response to this picture was to laugh, because I thought you were trolling me, now I am just intrigued. Wouldn't a flavoring throw the wine off? It's got all kinds of stuff in it.

See, this is why I come here. That's a GREAT idea. I bet I could find a good apple wine around these parts as well, just for taste testing sake.

I like the idea of a santizing spritzer. I think I will use your 1 gallon recipe. I usually have a pre-mixed solution but a little acid wouldn't hurt to give it some extra punch. And thank you, he's awesome, and my favorite fermentation so far!

Is there a way to add diacetal, a little butteriness, to a wine after the fact?

I have a hankering to buy some G.wurtz grapes and mix wine with a fresh apple wine(maybe with a hint of cinnamon) and I wonder if any of you more practiced somaliers out there would tellme if you think this would be a disaster before I spend the money? I've been kicking it around for 2 years now.

What's your sanitizer solution made of? I just mixed campden tablets and water, but i've seen folk stalk about citric acid additions also, you just put it in a spray bottle? The answers about the oily sheen have made me feel better for sure and I have a MLF test kit on the way. I coinoculated...

Are those your bottles? How did you get gold foil for the labels??? I ask because labeling and label design are some of my favorite activities for making my wines, and my tribute Cab Sav in memorium for my dad really could benefit!

Obviously my approach to developing any new skill is beat my head against it until learning has occurred. Wine making was going along at a fine pace until I realized it wasn't and I had made and bottled a bunch of garbage, so I went searching for sage advice until I landed here. Now I make...

I did so much research and prep work for this batch, basically to find out in this thread that I still have no idea what I am doing. I don't understand why cold stabilization would drop the pH further, so I will look it up. I will be doing some testing this weekend, but if this thing is boogered...

I don’t mean to be SO paranoid over this but, it’s all I’ve been able to make all year and I would be crushed if it went bad. But I haven’t done anything overtly harmful.. I’ve had a good process but I’m encountering things I haven’t seen before. I never have done MLF before nor have I cold...

Probably 30 degrees