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It is a common additive used in water treatment plants to adjust PH, and has been commonly used in the food industry to remove mineral scaling - so you are probably eating off utensils/plates that have been cleaned with it at your favorite eateries on a regular basis & it there is a high...

Young's is essentially Sodium Metabisulfite

Actually, Sorbate is birth control - it inhibits reproduction. Live yeast cells will continue to eat (thus ferment) until dead [yes, not a long time span]. But it is important to remember that neither Meta or Sorbate actually kill living wine yeast cells. Sorbate inhibits yeast reproduction...

Fining agents are not required if you plan on bulk aging. Fining agents are provided with wine kits to expressly accelerate the wine making process & get the wine in bottles quickly. As stately above, time will clear your wine. If you plan on bulk aging for over 6 months, just let it go & add in...

A commercial sweet wine probably contained Sorbate to prevent re-fermentation, you did not really want to introduce that at this point, as it may inhibit your existing yeast from replicating (it will not kill or stop living yeast) - probably not a problem, your existing yeast will most likely...

That is simply telling you it is made of Polyethylene Terephthalate {PET or PETE} and is commonly recyclable. Has nothing to do with how many times you can use it.

Signed up, Winexpert™ Eclipse Sonoma Dry Creek Chardonnay Wine Recipe Kit

Here is a useful site http://www.water-research.net/index.php/ph

For Gout Black Cherry concentrate is best, Montmorency provides some help/relief - But Allopurinol (or other drugs) is the way to go if you really have issues. A compound in Black Cherry's is similar to the ones in Allopurinol. Colchicine will help an acute attack, but is hard on some folks...

Did you heat your honey before adding to the must and skim off the white froth that rises as it is heated? Did you include any honeycomb? Meads can throw off wax compounds that can float. Or it could be something else..... Is this a straight mead, or a melomel? Spices?

Tony, at that acidity level I would not use that water to bathe, drink, or wash clothes without correcting. You need to know "what" acid it is. Wines do not need just an acidic solution - the yeast & the wine itself is looking for specific acids: malic, tartaric, or citric, etc - if your acid is...

Sour is correct, the downside to using a small amount of yeast is that an undesired strain ( or a spoilage one) will take over before the yeast you want can take hold. The strongest yeast will dominate. Sometimes more is introduced in insure that a native strain does not dominate. Vineyards...

You will see much more fermentation "action" in a carboy than you will in an open fermentation bucket. This is because you have the CO2 being funneled into a much smaller surface area. If you had simply moved your must from the bucket to the carboy without adding any more yeast you would have...

Wine yeasts tolerate a very high amount of k-meta. the k-meta is to help prevent oxidation and combat spoilage bacteria (other than the alcohol producing ones). The sorbate prevents existing yeast cells from replicating, but does not kill live ones. Adding k-meta and sorbate in most instances...

I would not trust him......I hear he's nutz

Those are saw dust that have been formed into pellets with heat and pressure (and purportedly no binders), they will become dust-mush again after exposure to your wine. Similar to wood pellet stove fuel, I use it for bedding in my barn - it becomes fine saw dust again after exposure to...

At this point, you add sugar in steps until it tastes the way you want it. Add the Potassium Sorbate and then add sugar to taste - one way to do this is to take a known volume out (8-16 oz) & add sugar to this sample (measuring sugar along the way) until it is close to how you want it to taste...

Actually the actual alcohol content is well above 14%, because additional sugar was added in steps AFTER the initial 1.099 (if that was initial), if no other sugar had been added then yes 14.2 or so %, but sugar was added during fermentation. In order to have a better handle on a closer...

You are spot on here, a tank style water heater is one of the largest wastes of energy we have. Europe is ahead of us in moving to the on-demand units. After the move to CFL and LED lighting, the electric water heaters will be the next target to shed load from the power systems. A well insulated...

I stand by what I said, nothing in my post is a false statement (half truth). I specifically state small generation. Not solar. That generation can be anything. Solar, if oversized properly, will have battery storage to ride trough the night. I am not advocating solar, if fact quite the...