Recent content by wjdavis5

I guess you could as long as there isn't a ton of preservatives in it.may have to add more sugar.

Hey all - I started a batch of SP about 2 weeks ago. I didnt make the invert sugar, just added the 7#s or so, also added in 1 quart of Raw Agave Nectar. I also added yeast nutrients and energizer. I made a starter out of champagne yeast, sugar and water, let it roll for 2 - 3 days then pitched...

.99 / .98 is what I shoot for if I am fermenting to dry.

If its clear then don't worry about the fining agent, unless you cloud it when racking. The potassium metabisulfate is to prevent any wild yeast, or worse yet Micoderma, from ruining your wine. It shouldnt cloud anything up.

If you don't want to carbonate then use nitrogen. Otherwise keg as normal. I just finished kegging a tart cherry riesling 10 min ago. I add in co2 with the release valve pulled just to purge any o2..

If let it roll a bit longer. What was the og and what is it at now?