Recent content by southlake333

Yes, I waited a full day between stabilizing and backsweetening. It was so overcarbonated that popping the top didn't just relieve pressure, it created a guyser in every bottle. I didn't feel comfortable trying to rebottle that. Plus I had quite a bit of yeast sediment in all of the bottles...

Unfortunately I had to dump all of mine out a few days ago. I had walked into my dining room (where I store everything) and found a big puddle of cider on the floor. After cleaning that up I heard the pop of another cork flying across the room. In the end, every wine/beer bottle I opened of...

Yes, that's fine. I do that with every batch. 1 per gallon at the beginning to kill wild stuff, then 1 per gallon at the end to preserve in the bottles.

Start with 3 cans, then sweeten to taste from there. My SG before starting to sweeten was 1.010 and 3 cans made it just right.

Well, I bottled today 9 days after pitching the yeast. Last night the SG was at 1.010 so I racked, added kmeta and sorbate and let sit for 24 hours. Tonight the SG was the same so I sweetened and bottled. For anyone interested, Notty yeast forms a thick cake over the bottom of the entire...

Ok thanks for the info. I was thinking of doing exactly what you just described so now at least I have confirmation! :)

Been 8 days since I started this and the SG is down to 1.011 so its time to rack to secondary and get to bottlin. But, I am also just finishing up a separate batch of cider using Champagne yeast and a wine like recipe that I let go completely dry. Comparing the two, this one seems sweet...

Well, I went ahead and got a batch of this started. Got the yeast pitched last night and its bubbling nicely now. So that's 5 different big batches in the pipeline...oh and I've got 4 more 1 gallon batches of other concentrate goodness going too. Dangit, with all the awesome recipes on here I...

Darn you UpstateMike! Now that I've read this thread, I have to go make a batch. ;) Problem is, I already have 6 gallons of cider, 6 gallons of Welch's Grape wine, 6 gallons of quad berry skeeter pee and 5 gallons of skeeter pee fermenting. That fills all my carboys so I guess this will just...

roadymi, you're right. I hadn't noticed that document is missing that step. But still, its a good reference.

divi2323, I know I'm bottling early but that was the point this round. I was attempting to do a quick test on a 1 gallon batch to help me judge how to properly finish out 2 x 6 gallon batches I have running. The 6 gallon batches will bulk age for longer, but since I've never sweetened before...

I think I just found my answer: http://www.bluestemwine.com/documents/SweeteningWine.pdf Thanks for the input!

Yep, I stabilized, waited a few days then bottled. I've been keeping a close eye on the bottles but I really don't expect these to last long enough to worry about bottle bombs. They were just early tests to make sure I don't screw up my larger batches that I'm taking full term. Glad I did...

Sooo...I recently bottled several 1 gallon sample batches of wine. Two were cider, one was welch's grape and one was welch's black cherry grape. Now that they have been bottled for a few days all I have to say is eww. The flavors are great but they are amazingly overloaded with sweetness. So...

Ok thanks, that was my plan. Figured I'd check tomorrow and Fri, then rack Fri night. Dang, this means I'm going to have an available carboy sooner than expected...I have to come up with another recipe to test out!