Recent content by canerak

@maenad did you try pekmez for winemaking? i'm thinking of trying pekmez also.

I want to degas my wine with a vacuum pump.But when i pump out the air, the carboy shrinks like in the photo and no CO2 come out of my wine. If i use a glass carboy for this, can i suck out CO2 or is there another posible reason for not degassing? Thank you..

Is it possible to store beer after fermentation in a plastic keg like in the picture? Carbonating it with adding sugar?

I always go from primary to bottle.but i always use fermentation stopper, gelatin and cold crash at least for one week.in my experience this way you can get clear wine without using a second fermentor

Which fruits take forever to ferment? In my experience cranberry, mulberry and cherry. i dont know why but they are fermenting very slow.what's your opinion?

in my previous batches fermentation was usually completed in 3 weeks with this yeast.But i have never tried with that gravity and total volume.i have always started with 1090 and 20 liter.Anyway thank you lizard, i will wait and see what will happen.

it's a little cloudy. even if the yeasts are still active, the gravity has dropped from 1025 to 1020 in the last 7 days so they are very slow. i haven't checked my hydrometer with distilled water but with tap water it's around 1000 so I don't think the calibration is messed up too much

thank you. i will try that

i always get my yeast from a local manufacturer but unfortunately i don't know the details of the yeast .package says %16 alcohol tolerant but i dont know if that is true. thank you for your advice

no, i use a hydrometer at room temp.

i started my wine fermentation with 1110 gravity-25 liter-6 gr yeast-10 gr yeast nutrients-room temp 4 weeks ago. now it stuck at 1020 gravity. i don't like sweety wine so what can i do to lower the gravity.maybe my yeast isn't much tolerant to alcohol.if i add a more alcohol tolerant yeast at...