Search results

well it just tastes exremly dry to me (not hint of sweetness at all)....i dont want it to be really sweet either, just wanted to slightly sweeten it also if/when i sweeten is more sorbate needed, and how much per gallon?

have a 9 week old pinot noir vitners reserve kit (6gallons).....thats nearly done....still pretty tart....and ive added the po. meta. as the instructions stated, if i planed to age for longer periods....just want some suggestions on how/what to back sweeten with grape concentrate? how much...

definately dont mind waiting (as long as it improves).....was just trying to figure out if waiting will fix my problem, or if thres something else i need to do (or not do next time)

neither have bubbbled for a couple weeks i degassed the pinot about 2-3 weeks ago (as instructed by the kit directions) think i should attempt degassing again?

i have a 5 week old apflewein and a 6 week old pinot from a vitners reserve kit....both taste fizzy (like ginger ale) to me....is that because there still young and/or need to be racked? thanx

well i used 1 cup of sugar (roughly a half pound) and half of a yeast pack, because i was planning to use the other half on a diffrent batch today. tho its ben lightly bubbleing for about 8 hours, would it hurt if i just added the rest of the yeast (hal pack) that i had saved? thanx for...

just wondering if anyone has suggestions on how much sugar, and yeast (half pack?) i should use, when doing a 1 gallon batch. thanx for any help

yea i was wondering if i was just creating oxygen bubbles by rising up, do you mean from the bottom of the barrel? assuming i stir lightly with a rod, and do not craet alot of oxygen bubble thanx for the info

how do i tell when i've driven off all of the CO in my stabalizing stage? or how long should it take? i"ve been using a whip and drill for roughly 30 minutes....but still get foam when i stir i have a vinters reserve, pinot noir kit, and have already added my pot meta and sorbate, as...

ok, so how do i go about bottling as a still wine? does that mean just corking is no good? got a good idea of what bottle-bombs" are...and the wife would not be happy im new to the wine making biz, (first batch started ferm 2 weeks ago) and i've been researching for about a month now thanx...

thanx for the info now all i need is info on bottling like wine

read pages 1-15 of the apfelwein sticky, and decided i gotta start some this weekend...i wont have time to sift through the 500+ pages of the thread b4 then,, so was hopeing you peeps could help me with a few questions If i use a 6gallon carboy, should i do the 5 gallon recipe or up the...