-Bumbleclot-
Junior
- Joined
- Jul 22, 2013
- Messages
- 10
- Reaction score
- 0
I have a few things I'd like to know, as I fumble my way thru the thousands of threads in here trying to get a handle on what y'all are talking about. Please keep in mind, "noob." Till yesterday I didn't know what a hydrometer was, or what abv meant.
I plan on using dark brown sugar. Is that a direct conversion from white sugar, or should I consider altering my amounts? I've had mention of this making the wine unclear, but so far that's about it.
How "hot" can I make things before I run into trouble? My last batch is 2 years old, and still has a bit of a bite to it, so I don't mind a long wait, but don't want to wait and discover something went wrong.
What effect does oxygen have, and at what point do I need to be concerned? I splashed and poured thru my last batch till I was racking off lees (I've learned new words at any rate ) but tho it tastes good, it smells like something distilled.
Again, please remember that once you throw terms out like b-kappa and sulphur, I'm lost. All I've used for ingredients in the past is grapes and sugar, no yeast or Camden or any of that, this will be the first batch to even have a hydrometer used. Taking baby steps. But I do enjoy making my wine, and would like to get better. Thanks in advance.
I plan on using dark brown sugar. Is that a direct conversion from white sugar, or should I consider altering my amounts? I've had mention of this making the wine unclear, but so far that's about it.
How "hot" can I make things before I run into trouble? My last batch is 2 years old, and still has a bit of a bite to it, so I don't mind a long wait, but don't want to wait and discover something went wrong.
What effect does oxygen have, and at what point do I need to be concerned? I splashed and poured thru my last batch till I was racking off lees (I've learned new words at any rate ) but tho it tastes good, it smells like something distilled.
Again, please remember that once you throw terms out like b-kappa and sulphur, I'm lost. All I've used for ingredients in the past is grapes and sugar, no yeast or Camden or any of that, this will be the first batch to even have a hydrometer used. Taking baby steps. But I do enjoy making my wine, and would like to get better. Thanks in advance.
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