Search results

Hello, Does anyone know how to calculate the sweetness code of wine we make? I found a chart: Sweetness Code, Description, Grams of sugar per litre of wine 0, Very dry, 0-5 1-2, Off-dry, 5-25 3-4...

Well, I happened to log in last week, saw a lot of threads about SP, so I figured to do some research and see what it was. Sounded very interesting (and yummy), so today I'm starting a small batch (2 Gal). I'm currently cooking up the invert. But, I got a little over zealous with the yeast...

I'm making a batch of Apple/raspberry wine. I started it on Sept. 19 (pitched the yeast in around 10pm). The recipe calls for the batch to be left in the primary for 10 days, then test for tannin, then rack. (• 1 gal fresh or bottled apple juice • 1-1/4 lb granulated sugar • 1 tsp acid...

I'm making an Apple/Raspberry wine (apple juice wine recipe from Jack keller's site, with added raspberries) and it uses 1/4 to 1/2 tsp Tannin. I put in 1/4 tsp to start. In the recipe, it then says: ... after additional 12 hours, add activated yeast and recover primary. Stir daily for 10...

Hello everyone, I've just gotten into wine making. I'm in the middle of making my first batch of a strawberry wine recipe that I got off of the net (middle of my secondary fermentation). In this recipe, it calls to primary ferment for about 7 days, then siphon into a secondary with airlock...