Recent content by Guthrie

Yeah not much brewing gets done in there, all the shelving is just old produce crates that fit really nicely together.

Brew

I have 5.5 gallons of merlot juice that is unpasteurized, should I add campden tablets to it and if so is it one for every gallon and then let the juice sit for 24 hours covered with a towel before pitching the yeast?

Cool, thanks a lot.

I was able to get 21 litres of juice from a local winery for a good price and was wondering what would be the best approach to take. Should I just add the yeast, let it ferment and then rack until clear Or should I be adding anything else ie. woodchips? And when racking, is it wise to set aside...

They may sell buckets, but I was only wanting to spend an upwards of 100$.

I was thinking of buying a wine kit but all I have made in the past has been apple wine. Besides the basic equipment is there anything else I would need to make a decent red wine?

So I'm fairly new and have not yet figured out the hydrometer. Could 0.90 be possible? And if so how do I determine the %

The final gravity reading was 0.090. The chart that came with my hydrometer doesn't go down that far. It tastes pretty strong.

I just took a reading on some wine and it was 0.090. The wine started out at 1.090 what kind of alcohol % am I looking at.

Looks good, thanks guys

I'm working with juice that has sorbate in it, is there any risk of off flavours I add a little more.

Anyone know how much yeast nutrient and energizer are needed for five gal.

How would cider done with ale yeast and dme instead of sugar taste?

Thanks for the help