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The winebottle label says: "sugar 20gr/litre" Is that the amount of sugar pr litre added during fermentation?

What is the better yeast for berry wines? 71B or D-47?

I am a amateur brewer, so I guess it will be both pure enough and accurate enough for my use. At least I choose to believe so. 🫣

No

Not an option when living in Norway.

Just found this https://www.google.no/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwjahIWAqPj4AhXUQ_EDHbeeAgAQwqsBegQIAxAB&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DSBHsMPDwYFw&usg=AOvVaw09lL2VQtN2gSNKj4N5_VvE just have to find out the 0,1 calculation, although the 1,0M solution can...

Hi. Any chemists in here? Want to measure TA in my wines using this method: Can’t find NaOH solution, so thinking of making my own 0.1M from caustic soda, which is granulated NaOH. Caustic soda has a molar mass of 39,997 g/mol (approximately equal to 40). 1M=40 gr/litre. 0.1M is 1/10 of...

I have 14 kg of frozen strawberries. Is it way to much to use all of it in a 20 liter batch?

You have all been so kind! 😊 So, how would you proceed to make let’s say a 1 gallon rhubarb wine that actually tastes like ruhbarb? Yeast 71b How much rhubarb and water? Would you put more ruhbarb in secondary, if so, how much? You people are awesome!

I do backsweeten my wines, but I don’t think that helps on the taste, it just sweetens the wine. Is there a yeast that is better than others at “keeping the taste”? So far I have been using the EC1118.

I have made wine of several sorts of fruits, pears, mango, peaches. All have been drinkable, but they never taste like the fruit that have been used. The tast is awesome during early ferment, but it disappears as the ferment progresses. What can I do to get the wine taste like the used fruit?

That was my plan, yes! 😀 Where did you find the unit converter from g/lt to SG? Been looking for something like that. 🍷

Not what I asked 😊 Let me refrase: How sweet (oechsle) should a semi dry wine be?

What is the correct oechsle-range for a semi dry fruit wine?

How sweet (oecshle) do you like your pee? I am tetting to figure it out rugby noe, but I can’t really make up my mind regarding the perfect sweetness.

Chips is what I have. Will add them tonight then. 😀

Is it important to clear the wine completely before adding oak chips for aging? Or can it be left to clear with the chips? Planning to let it age with the oak chips for a couple of months, at least.

Transfering to bottles from the bags, now that will be a challenge...

, So, it should be OK to age in wine bags for, say a year?

Was thinking of that they may let O2 in over time. Glass won't I know.