bladeofthemoon
Drunken God
- Joined
- Dec 7, 2008
- Messages
- 101
- Reaction score
- 0
Hi everyone,
its been a while since i last posted. normally im quite talkative on forums, but considering im still trying to make my first batch of wine i thought it prudent to not offer advice.
i am kind of stuck with the ingredients again. while i have managed to get maltic, tartaric and citric acids of pharmaceutical grades and plan to mix them in 1 lt of water with appropriate percentages( i have about 1 KG each of all three), i am stuck trying to get a yeast nutrient, pectic enzyme, liquid tannin and bentonite finings sulphite crystals. oh and wine conditioner as well.
i read somewhere that tea can be used instead of tannin, but how concentrated it should be i couldnt find anywhere. are the rest of the ingredients also necessary that without them i cant make wine at all? or are they there for a perfect wine? any substitutes that you all can suggest, i would really appreciate. i dunno about my wine, but my "fermentation" is definately stuck
its been a while since i last posted. normally im quite talkative on forums, but considering im still trying to make my first batch of wine i thought it prudent to not offer advice.
i am kind of stuck with the ingredients again. while i have managed to get maltic, tartaric and citric acids of pharmaceutical grades and plan to mix them in 1 lt of water with appropriate percentages( i have about 1 KG each of all three), i am stuck trying to get a yeast nutrient, pectic enzyme, liquid tannin and bentonite finings sulphite crystals. oh and wine conditioner as well.
i read somewhere that tea can be used instead of tannin, but how concentrated it should be i couldnt find anywhere. are the rest of the ingredients also necessary that without them i cant make wine at all? or are they there for a perfect wine? any substitutes that you all can suggest, i would really appreciate. i dunno about my wine, but my "fermentation" is definately stuck