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Has anyone used this yeast? Where can I get some to try? Thanks!

I'm going to try a Mojito SP and with 5 gallons of sugar water, then 2 32oz of Lime juice added the PH of the Must is coming in at 2.60. My issue with this is that I'm thinking most any yeast is going to have a heck of a time getting started with this low a PH, so the plan is to use EC1118...

Let's say you have a wine that was filtered sterile and back sweetened and a wine that used stabilized (KMeta and sorbate) for back sweetening. If you blend the two together, what are the odds of fermentation restarting? I'm thinking zero or close to zero since any yeast in the stabilized wine...

This might sound crazy to some, but I'd like to swap a bottle of my SP with someone else.. I'm just wonderng how their's might taste because I think mine is awful! Awful because I feel it's too sweet... but it maybe my pallet of off because most everyone that tries it says it fine as is...

I just took a taste of my cab I was going to bottle and it was sharp. Took a PH reading and it came in at PH 3.08. WTH? This was a Fontana kit that I made at 5.5 gallons. I had it in a 5 gallon carboy since late Oct. So what should I do? All I have is calcium carbonate... and some baking...

So my 0.35 micron filter has appeared and I'm planning on bottling the Cab. It probably doesn't make much difference, but I'd figured I'd ask. What's the preferred way to polish the wine? In the past, I just used gravity .. so it went from carboy through filter into bottle. Should do the...

When the hydrometer reading hit 1.040, I still stirring because I was thinking I wanted some yeast to settle by the time I was ready to move it to a carboy. Two days later, I took another reading, and noticed barely any bubbles coming up and the hydrometer was still showing 1.040. The...

I'm thinking about making some Limoncello, but I'm not sure how much to make because I don't know how long it might keep. I keep reading that limoncello only keeps for 1-3 months in the fridge and up to a year, if kept in the freezer. How can that be when most Limoncellos have an ABV of...

I was just wondering, when making the initial must, what PH measurement should I be looking for? I'm speaking of the initial must, with only the 1st 2 bottles of concentrate in the must.... before the 3rd is added. Thanks!

What does everyone consider a high or low acid wine in terms of PH? Are musts that are <3.4 high, 3.4-3.6 medium and >3.7 low acid? Yes I understand one might not taste the acid because of the residual or added sugar (backsweet), but when starting a wine, where should someone have their PH...

I wanted to mix a Merlot with a mixed berry wine that I had to try and get some more berry aroma from the Merlot. The berry wine had a wonderful smell of berries.. I mixed a bit in a glass to see what it might be like. I didn't measure.. I just poured a glass of Merlot and added some berry...

I would normally think one could adjust the taste by adding some tartaric acid, but what can you if the wine's dropping crystals?

I started the Fontana kit, but instead of using the EC1118, I used Red Star Premier Cuvée because that's what Wine Maker Mag said was a good yeast for Chardonnay. They also said to ferment between 50-60. "Premier Cuvée yeast works well for a Chardonnay fermentation, providing you can keep...

Folks, When storing your meter, are you actually using a KCL storage solution or something else like tap water or PH 4.0 buffer solution?

A few weeks ago, I ordered some PH test strips. Ended up sending them back because they were to expire in a month. I also thought adjusting to PH would be enough for wine making.. After reading a bunch of posts on this forum, it seems it's not as simple as just adjusting PH to get a proper...

Is there a fool proof way to know a Red has cleared? I tried lights and just hold a glass to the sun and thought my Cab Sav had cleared. But.... When I added some bentonite, without 24 hours, it looks like it dropped an inch of sediment from what I thought was a clear Red. I could be wrong...

I'm trying to finish up my 2nd go at Apple wine. The 1st time, it was just apple juice and sugar to get the abv. But because it ended up being too light for my liking, I decided to give it another try. My 2nd batch, I added 2 bananas per gallon of apple juice. I also sliced up 6 granny smith...

I've got an 8 gallon SS brew kettle for beer. Is there any reason why I shouldn't use it as a primary fermentation vessel? Thanks!

I was just wondering, since wine usually gets better with age. Let's say you'r bulk aging a wine.. how long will it take for the yeast to go dormant then eventually just die on their own? Is 6 months, a year long enough, or will sorbate or some other way always be need to make sure a...

After racking off of sediment, I had head space.. one of the suggestions was to top off with a cheap commercial wine... after reading about MLF, I have a concern. I started reading up on MLF, thinking I would try it soon. What got me concerned was reading that MLF and sorbate are a no no. So...