Are you making kits? If so, are you adding tannin? This is one of the things I find kits lack, as compared to commercial wines. Adding tannin definitely helps.Thanks sour_grapes, I do use BM-45 quite often. I have also tried the new 4X4. I always wait until the SPG is bellow 1. Still cant achieve a dry enough wine.
Wait, what is your definition of "dry"? I usually get down to a specific gravity of 0.992 or 0.994 with BM45. Are you saying that your wines do not get that low SG, or are you saying there some lingering sweetness, or are you saying that your wines lack astringency? Or something different than all of those?Thanks sour_grapes, I do use BM-45 quite often. I have also tried the new 4X4. I always wait until the SPG is bellow 1. Still cant achieve a dry enough wine.
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