Recent content by ryangws

thanks. it has been kinda cold. i have a small heater in there. will try to give it a stir

so i am doing a winexpert chocolate rasberry 3 gal port kit. my starting grav was 1.127 my FG is still at 1.020 the kit says it needs to go down below 1.010 before i can stabilize. it has been at this FG for over 2 wks. no bubbling going on anymore. what should i do?

well i followed the instructions in the kit. step 3 after degassing i added metabisulphate, kieselsol, and chitosan. the wine is clear and ready to bottle, just a little dryer than i wanted. now it says i can sweeten, but to use a conditioner, i dont have a store bought conditioner...

i have a similar question: do i just use sugar or do i need to add sobate also before bottling. my wine is a riseling from a kit. it has already been stabilized and settled.

anyone know a recipe for steelheads mothership wit organic wheat?

the FG hasnt changed at all during the past 7 days. and the bubbles are pretty much 3-4 min apart. do you think its going to get any lower than 1.014? i dont mind waiting, as im going out of town this weekend so i could bottle when i get back.

smells fine i had to re pitch dry yeast because i didnt do the liquid yest correctly and it died (either temp too high or not enough time before pitching) thanks should i bottle now or wait another week?

the yeast from pitching sound like it might be the thing thanks ill push on

sorry its a bad camera phone pic. ill try to take another one

i found this when i went to test the FG today i have checked the FG once before at day 7 using a sanistar sanitized theif it is now day 14 in primary (not using secondary belgian wit) is it infected? its a white liquid funk dripping into the beer FG is 1.014 day 7 and 14 OG is 1.040...

ok, thanks ill keep measuring for that FG

and using tap water?