Recent content by ananon

Williams 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Plastic Containers

    Yea those I'm sure a designed for long term storage. But using soda bottles I would say dont
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    Plastic Containers

    Oxygen permeability would be the reason to not do so. Those containers were not designed to hold liquids or a long period of time with out allowing oxygen Your best bet is a glass bottle
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    Wine smells bad?

    Must have been bottling sickness that happens when you don't let it age after bottling long enough
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    Help with a recipe, strawberry, pineapple, peach and mango

    I think that 4 pounds per gallon would be about perfect. Get your SG up to about 1.080 - 1.090. Your acid to about 0.60. And you'll be fine.
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    racking today

    You can either add more juice, a neutral wine, or water I would suggest spring. Don't leave any space as this can allow for oxidation What many people do is make a little extra in the batch and save it in a bottle with an air lock for topping off You could also rack it into a smaller carboy
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    First Time Brew, Any suggestions?

    Always use 1 campden tablet per gallon when starting a batch. It helps prevent oxidation until you can get an airlock on it after fermentation
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    Whats the final step

    You can always use sparkloid on it which should help a bit or you could just wait and let gravity do its thing
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    contamination?

    Whoops I did mean .net. My bad
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    contamination?

    You may want to read up on the process a bit from jack Kelley's site Http://winemaking.jackkeller.com It helps with a lot of problems you are having
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    Skeeter Pee

    Here is a little bit different formula First convert the Your Current SG and your desired SG to Brix http://www.winning-homebrew.com/specific-gravity-to-brix.html Then plug in the values: (targetSG-currentSG)*0.125*(mustVol*.8); This will give you the number of pounds of sugar you...
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    Skeeter Pee

    http://www.winemakingtalk.com/forum/f65/winecalc-11337 It has many calculations needed for winemaking I even think there is a iPhone app
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    Skeeter Pee

    I believe that SP should start at around 1.080. So add the basics then use winecalc to find how much sugar to add. In fact this is what I do for every batch of wine I make
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    New to the wine making business

    It will take a month or so to clear. Just let it do it's thing. And try not to agitate it any. Every month or so of its not clear just rack it
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    New to wine, when to bottle

    You'll be fine. Ever month or so just rack it into a new carboy. When the wine is clear then you can stabilize and back sweeten and finally bottle. But not before it's clear and stabilized. Letting ferment till dry won't affect anything except the alcohol level. As you can always back sweeten
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