Hamsterflu
Ignorant Teetotaler
- Joined
- Mar 11, 2010
- Messages
- 26
- Reaction score
- 1
I was sold a little jar of pectinase powder to put in my carboy with the grape juice and let it sit for a day before adding yeast. Well, instead of just grape juice I also added apple juice. I was also sold Acid Blend powder, and Yeast Nutrient. I thought my carboy was six gallons so I added the powders for the right amount for six gallons, but then found out when I was filling it that it is five gallons up to where it begins to narrow at the top. Will that hurt anything that I added enough Pectinase (which seemed to clump into a ball before sinking), Acid Blend, and Yeast Nutrient for six gallons even though its only five gallons?
I made a batch before not knowing what I was doing and added Tablespoons of Potassium bisulfite to the finished wine. I tried some for the first time and I almost suffocated from my lungs filling with fluid and me wheezing. I was told to throw that away. I know now that sulfites can kill me.
So, why do people use Potassium bisulfite instead of Bleach to sanitize their equipment? And is there asnything else I can use so it doesn't kill me if I taste some of it?
Also, why use Pectinase in grape juice wine? Will my adding apple juice to it affect anything? Did I really need to add the Pectinase to the juice and then wait a day before I add the yeast? I still haven't added the yeast yet.
Do I sprinkle the yeast on the top of the juice or do I add it to water and dump that in there? I don't want to contaminate the juice. I hope I haven't contaminated it already.
Also, that awful, poisonous batch of wine I made had a pH of 3... or was it 2.5... well, anyway, it was one or the other using litmus paper. What is the pH of wine supposed to be?
I made a batch before not knowing what I was doing and added Tablespoons of Potassium bisulfite to the finished wine. I tried some for the first time and I almost suffocated from my lungs filling with fluid and me wheezing. I was told to throw that away. I know now that sulfites can kill me.
So, why do people use Potassium bisulfite instead of Bleach to sanitize their equipment? And is there asnything else I can use so it doesn't kill me if I taste some of it?
Also, why use Pectinase in grape juice wine? Will my adding apple juice to it affect anything? Did I really need to add the Pectinase to the juice and then wait a day before I add the yeast? I still haven't added the yeast yet.
Do I sprinkle the yeast on the top of the juice or do I add it to water and dump that in there? I don't want to contaminate the juice. I hope I haven't contaminated it already.
Also, that awful, poisonous batch of wine I made had a pH of 3... or was it 2.5... well, anyway, it was one or the other using litmus paper. What is the pH of wine supposed to be?
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