Last Activity:04-04-2013 8:52 AM
Likes Given: 4
Posted in thread: Apple Wine Stuck Fermentation on 02-13-2013 at 08:21 AM
For me, it started within the first 24 hours. However, I still had a lot of sugar in both
batches which gave the yeast plenty of food. If your current gravity is below where mine was
(around 1.040) it...
Posted in thread: Bottling/Campden/Potassium Sorbate Help on 01-24-2013 at 08:34 AM
Thank you both for your help. I didn't realize it dissipated over time. I just added the
campden tablets to both batches of apple wine as well as a batch of mead that I am bulk aging.
I've learned a l...
Posted in thread: Bottling/Campden/Potassium Sorbate Help on 01-22-2013 at 02:13 PM
I have been ready numerous posts about campden tablets and potassium sorbate. There seem to be
a lot of differing opinions on which to add, when to add, some say to use both. I could use
some help for...
Posted in thread: Apple Wine Stuck Fermentation on 01-08-2013 at 11:51 AM
I pitched a starter of Lalvin EC-1118 in both batches. I would have used K1-V1116 like saramc
suggested but I remembered wrong when I made the starters. Anyway, it worked great in both
batches and the...
Posted in thread: Apple Wine Stuck Fermentation on 11-19-2012 at 10:26 AM
Thanks. I have some of that yeast on hand and will try pitching a starter.I read somewhere that
dry wines usually start with a gravity around 1.090 and sweet at around 1.200. I was shooting
for for a ...
Posted in thread: Apple Wine Stuck Fermentation on 11-18-2012 at 11:59 AM
I have a lot of experience brewing beer but this is my first go at making wine. I had thought
about starting for a long time but never did. This year I came across an endless supply of free
apples so ...