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I found the chart I used, it recommended .13 g/L, it was alcohol % based, I didn't know exactly what my alcohol % was, but I used a 12% figure to come up with this amount. Funny that a 13% amount of alcohol called for .10 g/L. I thought I was covered with that amount.

Can I ask what is the typical amount of potassium sorbate to add after back sweetening? Also, it isn't dependent on the amount of sugar added, is it?

I had no active fermentation for months before I bottled. Must be some wild and crazy wine!!

I did that already, assuming that I followed recommended guidelines, off hand I can't remember what amount I added.

You opened the bottles, let it referment, then resweetened and it worked after that to bottle?

The funny thing is, this wine is over a year old, thought the yeast was dead. Finishing the fermentation at this point and sablize and sweeten might just start the ferment again???

I had ordered a bunch of new supplies, had to check again if my potassium sorbate was one of them. I did just get it in February of 2024 so mine should be fresh. I bought a bunch of wine bottles from a person going out of the hobby. I might have to add a little more then rebottle!

I had the wrong terminology, I did treat with potassium sorbate. I'll have to check again on who fresh mine is. Thanks!

Hello, Wine is at 99.2 sg so I transferred to carboys. I have 20 gallons of apple wine, let the settling begin! On another topic, I had bottled my winter of 2022/2023 wine about a month ago, this morning there was a racket in my wine room, yes it happened, I had a bottle bomb. What a f....mess...

Hi Joni, Mine did just fine with sprinkling it on top both last year and this year. When I did a yeast starter with it I found that it didn't start so I just avoided that step and it worked fine. Thanks for the help! Bernice

I was looking a little online & didn't find a lot of peach pulp, there was also puree, concentrate, nectar, slushy, syrup, powder, smoothie mix. I did find a white peach pulp. Is there a flavor difference between white and the regular orange peach?

Apples were quartered, I used an apple type that my neighbor has no idea what type it is but I did add crab apple to bring up the tannins. I have no brew shop locally, but I will check on-line. How much peach pulp would you recommend for a 125 lb batch of the apple?

Hello, Well, I'm well into the ferment. Seeing as I had trouble with starting the ferment last year with the yeast starter. After that I sprinkled my yeast on top then was able to finish the wine. I used Calvin 71B and wasn't sure with the amount of apples I was using I chose to used two...

Hello to all again, I am doing a huge batch of apple wine, 125 lbs. I have a few questions. First, can I keep the apples in multiple bags instead of having them free roaming in my container? 2nd question. I have a pH of 2.70 and a total acidity of .50%. my acid was lower but I added some...

Hi Weaverschmitz! I finally got around to bottling my concord wine. I am kicking myself though as my bookkeeping of my batches fell through somewhere along the line. I think I ended up combining a couple batches together and not recording them on my carboys so I have no accurate record. I...

Good advice!

Agreed, it kind of seems like common sense!

That's hilarious but also very scary, I did open my first bottle outside & kept it from anywhere near my body just to be safe. I was pretty worried too!!

Hello to All, I opened all of my wine bottles that were processed without sorbate and was lucky to not have any explosions. Thank Heaven! Now I can sit back and let them be without worry. Of course, we had to taste test as we went and one bottle was sacrificed in the process!! HaHa