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    Sparkling wine instructions

    hey wade. hopefully you can get back to me quickly. I just wanted to make sure you are referring to in ounces in weight, not fluid ounces. thanks.
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    Champagne trouble

    Hi im in a bit of a dilemna. I started a batch of champagne almost 7 weeks ago. The starting sg was 1.080 so i intended for an abv of 10.5, i was then planning on priming it with 1 oz/ gal. However after over 6 weeks of steady bubbling in the carboy the sg is still at 1.000. I'm unsure why it...
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    Sparkling wine instructions

    Wade, how far up the neck do you fill the bottles? I feel that the amount of headspace would make a large difference in the final pressure.
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    grape juice already treated w/ k-meta

    For my next batch i purchased super maket brand grape juice. There is no sorbate but it says that it was treated with potassium metabusuflite. I called the supplier and they said it was treated with 60-100 ppm. Will this level still be present when I open the bottles. Should I just not treat it...
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    Very odd wine side effect...

    I recently finished my first batch of wine this winter. It came out relatively well, however, I have discovered one very odd side effect from consuming it. It has the peculiar ability to turn stool to a shade of green. It sounds absurd but i can assure you this is no joke and was observed by...
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    Bubbles going into airlock

    I dont think i transferred too early. I waited exactly a week and the sg went from 1.090 to 1.010. It is doing what you asked st allie, so i will probably try that. thanks.
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    Bubbles going into airlock

    I have a slight problem. I racked into a secondary carboy with an airlock today. the wine has been bubbling, but they do not readily pop and have been going through the airlock. The wine is already lower than the neck of the carboy.How do i eliminate this?
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    Making champagne

    Thanks wade, that is helpful. Does the second fermentation contribute much alcohol or does it stay at around 11? Should i add yeast along with the sugar? or has it worked fine without it?
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    Making champagne

    Hey im looking to make my second batch of wine. This time im going to try to make a champagne. I found white grape juice very cheap without sorbate. However, it does say it was treated with K meta. Should I not put in campden tablets of my own? Should I air it out before to make sure there isnt...
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    Tap water

    Chlorine does evaporate within around 24 hours. However very few areas still use chlorine, they stabilize with ammonia to form chloramine which does not evaporate. K-meta would be the answer if you are right wade. thanks though, im just curious.
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    Tap water

    I have already made wine with tap water before as im sure most have. However, i still don't fully understand how exactly the chlorine doesn't affect the growth of the yeast.
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    Not Bubbling

    Well, I was actually a little bit wrong about it no bubbling... It has been exactly a week from when i pitched the yeast today. I racked it and got an sg reading of 1.010. So, apparently the primary fermenter leaks, and the yeast seems to be doing more than fine.
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    Not Bubbling

    Well, I opened it today and observed some mixed signs. It smelled slightly of yeast and alcohol and it fizzed rapidly once i removed the lid. Should i be able to observe any yeast on the surface? i did check the sg, originally at 1.090, it reported 1.100 but this was probably from the bubbling...
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    Not Bubbling

    well, I will probably just start over. It is day three and there is still no signs of fermentation. But i really do not understand how adding k-meta could have killed the yeast, i never once in my reading came across not using it for concentrates.
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    Not Bubbling

    yes, it is a concentrate and i did add extra k-meta I didnt know that was a problem.
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    Not Bubbling

    Hello, i just started my first batch of wine. Unfortunately it has been 48 hours and the airlock is still not bubbling. I am making welches concord, I sanitized everything, got the sg at 1.090, added k metabusulphite to 60 ppm, then hydrated and added the yeast 24 hours later. The room has...
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