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so at what rate or dose should acid blend be added??? per gallon

Question: ok if you take SG when you are sweetening and it is your correct wanted SG, now all info read says the taste of sweetening is stronger after aged for awhile, my question if another SG reading is done [ say 4 months ] will the SG be the same but the wine taste sweeter, or will the...

WOW, I have a little extra room here, but find myself with sort of same problem, At first I made mine and bottled it, then I heard in bulk, so I bulked the rest in glass carboys in dark place, I just can't seem to get the fact that you shoot for 2-3 years or more, first I want...

I don't cool my wine, I seem to like it at room temp, so my wine stays aty room temp from when it is made to when it is drank, are there any other reasons for cooling the wine, does it do anything else that is beneficial, if I have to bring it back to roomtemp to drink, would the extra...

OK so if you temp your bench [say 10oz ] then do back sweeten if the 3-5 gallons remaining, does it need to be the same temp or can it remain at room temp or where ever you do your work,

well I just got confussed again, I was under the thought that metabisulfite-campden tablet, was a sterilizing or bacterial control substance, and potassium sorbate is used to stop fermentation, will someone PLEASE HELP with the TRUE USES..

the ARRL is great as far as trying to help the ham community , but it is the FCC that lays down the law, I did have the moment, I had to contact the FCC about abuse and they handled it pretty swiftly,

yes doing ARES is quite a reward

Congrats, hey use it I have been ham since 1980 and just love making contacts with all the fellow hams, KB4ILV, Extra class,

I was using that in reference to ( lostacres said:) he was saying to use as a pump for pressure, not using it as a vacuum, my reference was not about implode, but about explode as he would be pumping pressure instead of vacuum, also I have learned that no matter good or how bad something is...

if you use pump pressure before the filter, won't you be creating pressure in the carboy/ I can picture in my mind the filter stopping up and pressure increase to a bursting of the carboy, I think you would have to also add a very expensive pressure relief valve as to prevent this, just not...

You think you are a long ways off, I got you beat, I don't even have a clue to what the ( funny X ) is. wish I could understand this, guess I will just do it without the allowance for added solution, and just give up a % or 2. if I got that close gee I think that high ABV would not matter...

thanks, nice to know, I am catching on to some things.

thanks, nice to know, I am catching on to some things.

I have read that you can step feed your must, now I understand that you need to do SG readings, so if you have done your beginning SG reading, ex- 1.090 and then you re-feed some sugar the next day-whenever, if the SG has dropped to a level ex- 1.050 that you measure, then would you...

I have tried it at different times, seems to stay, test are from 1 week to as much as 1-1/2 months, still there , I have really tried not to do very much on the sulfites, because of things I have read about it, I also have been using the wine whip, and doing it til I don't get any foam and the...

I have not done a ph test, as I figured that store bought distilled water should not have a high ph STORE BOUGHT DISTILLED WATER- Wally World

ok, the more I think about how to describe this, if I had to compare it to something, I would say it is like a highly carbonated coke bite, that little burn like feeling, it is not a bad thing but I think it would be better if it weren't there. thanks I will try these suggestions, looks...

First I saw [beginners wine forum ] so went to first tread, I was telling somebody the other day I didn't know how to relate the questions with the treads, they said just post it, all of us are here to learn and help, don't recall who it was, ? maybe dralarm, I knew someone would tip me as...

OK a little help here, I have made about 6 batches of wine, they are all pretty good tasting, except there is a little bite or bitterness, can anyone tell me how to get rid of it, I don't know if I am even describing this correct, it is just a little bitter tang or something, other than that...