Search results

Started some cider in January using Costco pure-press apple juice which contains potassium sorbate. I prepared some D47 yeast to be able to overcome the low level of potassium sorbate before injection in the must. Knowing that yeast activity might be impeded by the potassium sorbate, I gave it...

I've been making peach wine for years and s.g. typically ends at around 1.010-1.015 which, for my taste, bolsters the fruitiness as compared with a dry finish. If your reading stops higher than that, no worries because you'll have a dessert wine to be proud of.

Do not despair just yet. As previous posts have indicated, potassium sorbate is an inhibitor, nothing more. This said, you need something strong to overcome the influence. What you need are 2 packages of champagne yeast which is much more powerful and resistant than other yeasts. Try Lalvin...

The idea of reducing the temperature is to help the clarification process. This is not always necessary. With peach wine, I've never had to do so. You should be able to leave your carboy at room temperature and, while it may take more time to clarify, it should do so without any problem...

Forgot to say also that I've already put bentonite which has a negative charge, with no visible effect. Would SuperKleer still be indicated (don't know that product)?

Thanks Yooper, Already have. About 2 weeks after the fermentation seemed fully completed, I put the carboy in an unheated portion of my basement where it has been for about 6 weeks and where the ambiant temperature is about 55F. I'll try to get the suggested product and report back for...

I've been using the following recipe for years and it's great: 1 to 1.5 lbs of peaches, very ripe 1 tsp citric acid 1.5 lbs sugar 1/2 tsp white tannin 1 gallon water 1 tsp of yeast nutrient 1.5 tsp pectic enzyme 1 sachet of sauterne yeast Typically, most commercial peach wine is not...

Hi folks, I started my first plum wine back in october and it fully stabilized in December. By now (March), I would have expected the wine to be relatively clear. However, it still looks as mucked up as the day I racked it from primary to secondary. My initial recipe included a fair...