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I made a wonderful blackberry wine with Cotes de blanc. I will however have to second what yooper said about stopping fermentation. Beer yeasts, typically, flocculant and clump rather well and fall out of solution easily (even faster with cold) whereas wine yeast typically do not flocculate...

While I have not been disappointed in any of the wines I have made thus far I would say the 'best' has been a Blackberry that I bottled in late December. I can't wait to see how it ages.

I'm sorry if this is posted in this thread some where but I have been trying to find an answer about clearing. If I used ground cinnamon instead of the extract will this ever clear? I have only ever used cinnamon sticks (JAOM) and never ground cinnamon. In various other searches I cannot seem...

I have not used gelatin yet but I intend to this weekend. After reading several threads, the most often referenced procedure is from BierMuncher in the 'gelatin finings?' thread. Here it is: I use a tablespoon per five gallon batch. Mix it with hot tap water in a sauce pot, about 1 cup of...

Only 10"? I thought you had to go much higher to efficiently get the gasses out. I have one vacuum ejector already that will pull about 14" Hg, would that be sufficient? Most of what I have read suggests that filling to the shoulders is sufficient. You would fill up in to the neck of the...

I don't know how many people here vacuum degas but I was thinking of giving it a go on my latest apfelwein batch. I was able to get a 1g glass jug to withstand 25" Hg using a MightyVac and that gave me some confidence to scale it up some. I have bought a vacuum ejector that can pull about...

Looking forward to impressions!

If your StarSan is at 1x (properly diluted to its working concentration) then as you add your wine to the bottles it will be diluted out and no longer active. I JUST got done bottling a blackberry wine using StarSan to sanitize the bottles.

Thanks for the videos. I was aware of the built in pressure regulator and that was 'tipping point' for the decision to purchase one. I did not however realize it was adjustable. That's pretty cool. I guess my main concern about force carbing a champagne bottle is that I find some what...

I saw this earlier and I was wondering if it would be possible to modify a champagne stopper then force carb in a champagne bottle. A little research looks like champagne bottles can tolerate around 100psi and the Fizz Giz has a regulator on it that does not go above 55psi. You could then cool...

Most people will tell you that it is clear once it has not thrown any lees in a 30-60 day period. I say most people because I usually cannot wait that long and unfortunately do end up with some sediment in my bottles. I am trying my hardest on my latest blackberry wine and apfelwein to wait...

While I don't know what commercial operations do I can say that your airlock fluid, whatever it is, can and will evaporate especially over the course of 'a couple of months'.

For the fluid to drain in to the airlock the was probably a pressure difference from something. Did the temperature change quickly? Was it a Better Bottle that was squeezed/compressed? I usually fill my airlocks with vodka which is sterile and only boosts the ABV if it happens to get sucked...

I recently tried my hand at vacuum degassing using a brake bleeder. According to the gauge I got my one gallon carboy to around 25in. Hg and everything was fine, aside from my forearms. I have now bought a vacuum ejector from Hong Kong and will connect that to my air compressor and achieve...

After posting this I read a few posts where it seemed Notty was slow to ferment or even gets stuck before finishing. I originally posted because on this site, I think, I found a description of the characteristics of Nottingham and it said it often finished within 48 hours so I got kind of...

I am attempting my first cyser and am trying to decide if I have a problem. To start, I added ~1lb of honey to one gallon of Musselmans Cider. Not having done cyser before I added 1/2 tsp of pectic enzyme and one campden tablet. 12 hours later I sprinkled dry Nottingham yeast on top. 12...

Alright. Good to know. Thanks for the advice!

Good morning. Almost a month ago I started my first JAOM and followed the recipe almost exactly (used 3lbs of honey instead of 3.5 because that was all I mistakenly bought). I noticed about a week and a half ago it looked like it was starting to clear a little bit though there was still quite...

1006+5 = 1011

Atmospheric oxygen is O2