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  1. S

    High P.A. cider

    O.K. I'll let it do it's thing. I was thinking that maybe I can make adjustments to the sugar levels now at sg 1.070 or 10.6% PA but I'll take your advise and just let it run its course until it's dry. I'll then add some fresh must to it when I do my first rack (in about 2 weeks or so). Or...
  2. S

    High P.A. cider

    Can I salvage my 15% P.A. wine into something more flavorful by adding some unfermented must into the carboy now and getting it down to 11%? Its 5 days into the initial fermentation process and is probably less than half way dry.
  3. S

    High P.A. cider

    The problem is I really don't know what I want. I made two batches of cider last year at 13 %. It was a little harsh but with a few ounces of concentrated apple juice per 16 oz glass it tasted fine to me. I thought I'd try 15% this time around but after reading several posts on this site it...
  4. S

    High P.A. cider

    If I want to shut it down before it's completely dry what should I add to it after its racked?
  5. S

    High P.A. cider

    I have a carboy of cider fermenting. For kicks I decided to add enough sugar to the must to obtain a P.A. of 15%. I know its unlikely I can achieve 15% through fermentation so I'll have sugar in excess. When primary fermentation comes to end what S.G. can I expect when I take hydrometer...
  6. S

    Slow cider ferment

    Thanks for the advise. I'll try a different yeast and more varieties to my must next time.
  7. S

    Slow cider ferment

    Type of yeast I forgot to mention that I used Lavin EC-1118 Champaign yeast.
  8. S

    Slow cider ferment

    My recipe I used 4 tsp acid blend per 20 gals must. I used 150ppm SO2. I added 28# sugar to 20 gal that gave me a P.A. of 13.5%. The blend of apples is 2 parts Braburn : 1 Part Fuji. I also added 5 tsp of tannic acid per 20gal must and 7tsp yeast nutrient per 20 gal must. Whats confusing...
  9. S

    Slow cider ferment

    I made 2 batches of cider using 2 parts braburn (ph=3.5) and 1 part fuji (ph=4.1). When I combines the 2 varieties I had a ph of about 3.8. I added some acid blend to both batches and got the ph down to 3.7. Its been 2 days since I added the yeast. The ferment has been really slow to start. One...
  10. S

    Purging Carboy

    I'm using 22 gal carboys for both primary and secondary fermentation. Is it necessary to purge the secondary carboy with argon before I rack my cider or will sanitizing the secondary carboy keep my wine from becoming infected?
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