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i was wondering how big of a deal this would be in the final product if it was just four gallons in a six carboy. i am sure it would work, but as far as long term storage and taste i am not sure. I don't think it is as big a deal as people make it out to be, at least when making ciders. I...

I don't think he will be able to carbonate as he recently added campden and sorbate. I have a few batches of cider brewing from a week up to two months old that haven't been touched when is the ideal time to carbonate a beverage? I have always made them still and plan to try some in a...

cold crashing is definatley helping the darkest pinks sink to the bottom. Its almost an orange color on the bottom inch or two, and a very light pink all the way above that. Give it another week and possibly re-rack, then the question is more time, stablize, or toss in thing of super klear I...

nope, I haven't degassed it yet, it was only my second batch ever, now up to 6. But the grapefruit after 3 weeks in the fridge does apear to be dropping its darkest pink colors to the bottom. now that it starting to settle a bit I think will leave it in there a bit longer before I degass and...

well its been almost a week in the fridge, and no clearing... dun dun dun... any suggestions? chitosan? bentonite? HELP.... I am on about my 6th batch now so i am understanding more of the lingo..

ok, I ended up campden tablet per gallon, pectic enzyme, racked to a five gallon a month ago. Still wasn't clearing and its been four months. So i got the urge to put it in a spare fridge to 'cold crash'. If it clears I am thinking reracking, then sorbate and campden again to finally be done...

just made 6 gallons, used table sugar and yeast nutrient

bump.. any more thoughts? We are going to rack it in a week and a half into a smaller carboy to eliminate the headspace... what do you think we should do, leave it and rack it a few more times like keller calls for? add gelatin and cold crash then stablize and bottle? try the pectic...

about the cold crash- I have limited knowledge about the process however, We do have a fridge available. I would like to add the pectic enzyme as we have this available and wont require another trip to the store, for roughly 5 gallons how much would you add? and would you add it during the...

I was hoping not to have to do the cold crash, it has only been 3 months since making the recipe, should i just bulk age it longer and see what happens? too late to add pectic enzyme? bentonite or sparkaloid? also we didn't top up with water (no similiar wine) and gave away the...

Hello all, First post here and very new to wine making, but very addicted to it as well, especially the fruit wines. Our second batch we tried the grapefruit wine, but it is not clearing like our apple cider wine did. It tasted bad when it was starting out, but after the last racking I...