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It had a very definite alcohol taste, and was a tad dry for my taste. Could definitely taste the grapes. Was told by a taster that it tasted like communion wine! I started the wine in October transferred to secondary in November, 1st racked in January, then again in February. Did a cold crash...

I think I’ll take test the first bottle at it’s2 month test interval, then if it needs sweetening, I’ll open one other, backsweeten then recork and let sit for another two months before testing again while the rest of the run ages. Then taste that sweetened and recorked one and make a decision...

Not to jump on and hijack this thread, but I bottled my first batch of wine March 13 of this year. It was also my first batch of homegrown grape wine, not sure of the varietal. I’m not planning on tasting the final product until next month and am planning on tastings every 2 months until it’s...

Is that what you sterilize all of your equipment with as well? Wine thief, racking supplies, bottles, and storage vessels?

Why k-meta instead of starsan? I notice a lot of paper using kmeta as a sanitizer, what is the ratio/formula for using it in this way?

Do you absolutely have to have a floor corker with the #9’s or can you use a hand corker?

who are These guys? there's no link attached!

So, my numbers before adding k sorbate and kmeta were sg-0.098, ph-3.35, and ta-.562. I went with the one qt honey chrystals and water1:1 along with 1.5 tsp k sorbate and 1/8tsp kmeta. racked back into the 3 gallon carboy after cleaning it, and came up about a qt short of the neck. Thinking of...

So, I’ve made 2 separate sweeteners to try. 1 is 2 cups water to 1/4 cup white sugar (4:1), and the other is the same ratio using honey crystals. I’ll try Ohio bobs method when I pull off 2 qts while racking tomorrow. ( can’t see using 1/2 gal each) Will also test for ta/ph/and sg, and post numbers.

So the process would be - rack into a clean vessel, stabilize with 11/2 tsp of potassium sorbate and 1/8 tsp k- meta, then back sweeten to taste? Can I stabilize now, wait a week or so then back sweeten, our OS it better to stabilize and sweeten at the same time?

Thank you for the info!

So I just checked the wine this morning, looks like active fermentation has stopped. Just tiny bubbles and no activity in the airlock. I’ll pull off a cup or so for testing, then repeat the numbers. So winemaker 81 said in a previous post “ferment dry, then stabilize with sorbate + K-meta, and...

been watching the fermentation in the carboy after transfering everything from the primary. The airlock is handling all of the offgassing without overflowing, but the fermentation is still going strong after adding the jam. It looks like a freaking lava lamp with mini explosions of bubbles and...

It did get feisty but the airlock is handling it so far. Keeping a close eye it several times a day.,

Just there’s transferred everything (except contents of the pulp bag, which i ran thru the small chicom wine press to extract every drop of nectar!) to the 3 gallon carboy. Came up about a quart short of the neck. I thought of just topping off with some sugar water, but then i spotted a pint of...

Can anyone tell me what varietal this is just by the leaves? dope!

So apparently i don’t have to wait until tomorrow since tonight the sg hit 1.008! Tasted fruity but with a strong alcohol aftertaste. Gonna press the pulp and transfer to the secondary, put it under an airlock and let it roll until it stops fermenting then continue the process. Will keep you posted!

Thank you so much! I read your article and it provided the information i was looking for. This is why i joined this forum! I’ll check the sg again tonight and tomorrow night and compare to last night to get an average of how fast it’s dropping. This should give me a timeframe to estimate when it...

So…. How do i know when to rack into secondary? When sg reaches 1.000, or when fermentation stops? As i understand it, yeast stops fermentation when either there’s no more sugar to consume, or they die off. If i keep feeding them sugar they’ll keep producing alcohol until it reaches a level...