Recent content by Intheswamp

Yeah, since I've been looking around I've seen very little concentrates in my area...and that's as far as 80 miles from me. Naturally some flavoring would be required for the apple juice which is definitely doable!

Hey, this might not sound exciting to you but in my area I haven't seen anything but concord and apple concentrate. You mentioning using apple juice concentrate, well, that might work for a flavor-pack...I think I've seen some Old Orchard brand locally. Thanks for tweaking my gray matter!!!

Thanks for the reply, RPh_Guy. No, I've no allergy to sulfites...that I know of. :)

Thanks for the thought on the sulfites. So, you are stating that it is an absolute that if sulfites are added to the must prior to fermentation and none is added thereafter that there will be no sulfites for someone to have a severe reaction to once fermentation is complete? Just trying to...

To get ten gallons of must up to 150-degrees F I would imagine that the bottom of the pot will be very hot and that the must that is at the bottom will heat to much more than 150-degrees at some point in time prior to being stirred/mixed into the cooler must above it...and thus the "cooked" and...

Unless you or someone who will be drinking the wine has an allergy to sulfites...

Hmmm. Unless I'm doing something wrong or looking at something wrong, doesn't Welch's Concord come out to being around 1.054. Fermcalc shows adding a pound of sugar would raise it up to a little over 1.092. Are you sure about your hydrometer readings? Like I said, I may be (probably am)...

Concord grape, I presume. Do what Yooper said, she's got a lot of knowledge to share. I guess the high OG is kind of like a kid living on twinkies and Mountain Dew and nothing nutritious. @Yooper, thanks for the info on a high OG needing nutrients. A tidbit of knowledge to save for a rainy day.

Wow...you're looking at a 19-20% ABV!!!! That's a pretty high OG, but...still doesn't explain why it's stalled out. Exactly *which* Welch's grape juice did you use?

I'm not sure what to tell you about adding more sugar this late in the primary fermentation. If there are live yeast still in the must then they would consume the added sugar. Being as it looks like you have a low alcohol level there may very well be live yeast in the must. If the yeast are...

I believe Marches2 added some additional honey along the way...

Fermcalc is showing that you're sitting at around 5% ABV. Still slightly sweet. Tonight will be six days. Give it a couple/three more days and see where it's at. By then I'd be considering racking off the gross lees...you don't want the fruit debris to start going bad/rotting, though...

Good idea on waiting to add the water. I heard a variation about waiting to add the PE, though. It is to go ahead and throw it in the must. Once the K-meta has dissipated to a point that the PE can start working it is already there. Supposedly the sulfites just delay the PE from starting to...

Just heard from a guy that called Welch's about the concentrates. He said that they told him that Welch's is out of the concentrate business. :(

:D