Recent content by mattsilf

So youre saying the effects of oxygen dont end in the bucket. They carry over into the bottles?

As always, thanks for the good advice Yooper

I rack from my primary onto sorbate/campden in a bottling bucket. I then backsweeten and add my clearing agent. So my wine sits in the bottling bucket for 3 days. If i do a 3 gal batch in a 5 gal bucket, is that 3 days long enough to ruin my wine?

Hmm, not sure on that one. Only once did a new yeast not start it back up for me. And that time i did the dilution.

I drink a bottle of it as im bottling lol. Ive never let this stuff sit before drinking so i dont know the difference. But i can tell you it is fine to drink right away

Youre gonna have to pull some out and dilute with water if energizer and nutrient didnt work.

It looked like a science project volcano! Haha

Just fyi, when i added more yeast and energizer/nutrient, it bubbled something fierce and almost came out the top of the carboy lol

I always use Montrachet btw.

Sometimes people have problems with that much sugar. I was one of them. I ended up pitching more yeast with nutrient and energizer to get mine going again. Its still going VERY slow....i made a small batch using this recipe but used half the sugar(1 lb per gallon) and it was down to 1.00 in less...

Very, very cool! Where did you find those? Ebay? Yard sale?

How much sugar did you use? 2 pounds?

I made a small one gallon batch of this on 4/15. I used 2 cans of concentrate and 2.5 cups of sugar, along with nutrient and energizer. I used Montrachet. Today is 4/20 and its at 1.00. Tastes good and dry but im going to stabilize and backsweeten with a little more concentrate.

Ok good to hear, thank you. I need the carboy its in but i didnt want to mess anything up by racking before its clear. Thanks

Thank you Doc and Yooper