Search results

I have not made wine in a couple of years and decided to try making Cabernet Sauvignon from a bucket of fresh juice vs pressing grapes this time. Primary fermentation completed and I racked over to a carboy. Very little sediment with the fresh juice (it did not come with skins, just 6...

I just tested the pH of my Merlot with a meter I borrowed. It's coming in at about 3.98-4.00. I didn't have the meter during the crush, but I did check the TA of the must with an acid test. It looked like it was in the correct range, but I have such a hard time with those tests. I always...

I am in the process of making wine for the first time. My in-laws are from Italy and have been making it for years. I decided to get in on the action this year. I bought 3 cases of Barbera grapes. We crushed them and let everything sit for 1 week in a sterilized trash barrel. After a...

My local brew shop is taking orders for fresh Chilean grape varieties and fresh juice. I'm considering the 6 gallon bucket of juice, but wondering what experience others have had with this method. It says the juice has been acid corrected and all that is needed is yeast. Should I go searching...

I started my first attempt at hard cider back on October 4th. My OG was 1.071. I checked it about 1.5 weeks ago and it had dropped to about 1.004 or 1.006, can't remember. I then racked it over to a glass carboy, popped the airlock on it and moved it to the basement. It doesn't seem to...

My cider has been in the primary for about 8 days. The OG was 1.071. I decided to check yesterday to see how it was coming along. I am now measuring about 1.050 - 1.052. It has been fairly cool. The stick on thermometer is reading 60-61, but that may drop a bit at night. There was a...

I've been reading the large sticky on different yeasts, juices, sugars, etc. Tons of great info there. I'm a little confused about cold crashing though. I have about 5 gallons of cider fermenting now in a primary. I added 2.5lbs of corn sugar and .5lbs of brown sugar to get an OG of 1.071...

I appologize if these questions seem stupid or have been asked a million times before. I have my first batch of cider fermenting in a primary (6 gallon bucket). From what I was told, in about 4 weeks or so, I should be racking the cider into a glass carboy to allow it to settle out and clarify...

I have my first batch of cider fermenting now. I used a recipe from a coworker who has been making it for 20+ years. After reading, it sounds more like apple wine than hard cider. 5 gallons of unpasteurized cider 3lbs corn sugar 1 packet Ale yeast OG = 1.071 (he said I should expect...