Search results

@Jovimaple - Thats is good advice - better safe than sorry w/ all the work that goes into a batch of wine. Thanks for all the input!

Timing question - any thoughts as to how long I have before popping would be an issue? Keeping the bottles at ~65 degrees. These make great Christmas presents (just use quickly :)). I still have 14 gallons sitting in carboy’s resting from my 2022 batch - so plenty to get me thru the year. On...

Question for more knowledgeable folks than I. I just bottled a batch of muscadine wIne (34 bottles). I back sweetened but forgot to put in the potassium sorbate. The wine finished fermenting back in October and has been sitting in the carboy since to clarify. I also added sulfates when I did...

I have not since I removed the grapes/mash bags 2 days ago. Should I keep stirring after that is removed?

I’m making muscadine wine with Champaign yeast. Currently on day 5 of primary having removed the pomace after 3 days. There is a pretty think foam on top - i’m Planning on racking to a carboy on day 7 (or 1.03 S.G.). I can’t find much clarity as to whether removing the foam is necessary or...

Joe - that is exactly what I have cooking in sugar water primary (EC1118). I plan to put about 250ml of that into the carboy once it slows down and clarifies. I’ll post back as to how it goes.

Background: I’m making my first batch of muscadine wine. I followed a recipe on field and stream which called for bread yeast (poor decision I have since learned). The mash has ~ 4 gallons of muscadines, 6 gallons of spring water and 16 lbs of sugar. I’ve racked it to a 25L carboy and it is...