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Old 03-03-2013, 07:04 PM   #121
brazedowl
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Jul 2009
Fayetteville, NC
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Quote:
Originally Posted by jtaguy View Post
You recommend stabilizing, what does that mean? Sorry but I'm a noob when it comes to wine being this is my first attempt. At the end of March it will be two months. Do I bottle at that point? How long does it have to sit in bottle before you recommend serving it? Do you have to add anything when you bottle it?
When the wine gets to the point you're ready for it to be done you add stabilizers to it to keep the yeast from continuing a slow fermentation if there is sugar left in the wine.

I go with a tablespoon of sorbate (for 5 gallons) and a crushed campden tablet (1 for each gallon). Just dissolve it in a bit of the wine and then rack on top of it a day before bottling. Some skip the campden, but I go with it. It helps prevent oxidation which happens when you rack and bottle.

This will keep the yeast from continuing to ferment after bottling and blowing your bottles up. I had to throw a cider party so we could use up 5 gallons of cider that I forgot to stabilize and the bottles were getting to the point of breaking. I make it sound like a cider party was such a trial. hahaha.
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Old 03-04-2013, 05:16 PM   #122
jtaguy
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Apr 2012
, NJ
Posts: 26


How much sorbate for a 1 gal batch?

 
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Old 03-07-2013, 12:38 AM   #123
brazedowl
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Jul 2009
Fayetteville, NC
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err... a teaspoon? I do a tablespoon for 5 gallons and 3 teaspoons to a tablespoon... so yea, lets give it a teaspoon, or maybe 3/4 of a teaspoon?

My brain is failing me at proportions right now.
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Old 03-07-2013, 03:29 AM   #124
homeinthewoods
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Jan 2013
Statesboro, Georgia
Posts: 11

I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?

 
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Old 03-07-2013, 11:25 AM   #125
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Quote:
Originally Posted by homeinthewoods View Post
I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?
For why? If you're trying to add flavor you might as well go with koolade or something. If you're trying to clear the wine they sell unflavored gelatin for that purpose. I wouldn't add a jello packet unless you want it to come out tasting like boones farm. I mean we arn't making french wine here, but it's better than MD 20/20.
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Old 03-08-2013, 11:14 PM   #126
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

I backsweetened mine with another can of concentrate but it still has a bite. I kegged it and force carbed it but its still pretty harsh. Will it mellow with time?

 
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Old 03-11-2013, 01:32 PM   #127
brazedowl
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Jul 2009
Fayetteville, NC
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Quote:
Originally Posted by newbrew77 View Post
I backsweetened mine with another can of concentrate but it still has a bite. I kegged it and force carbed it but its still pretty harsh. Will it mellow with time?
How long ago? What was your final gravity before adding the concentrate?

It does mellow out with time.
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Old 03-11-2013, 03:08 PM   #128
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

It was around 1.02 fg. Was about 14% abv prior to adding concentrate

 
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Old 03-12-2013, 10:24 AM   #129
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Oh that's not bad. I don't know how well things bulk age in kegs when force carbed, but it should still mellow out.
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Old 03-14-2013, 06:45 PM   #130
dawnpd
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Oct 2012
Posts: 9

So I bottled my grape concentrate it was about 1.130sg and about 15-20 % sooo my big question is will it get mellowed with time it's sooo sweet tastes like fruit cocktail syrup ! And I did the yeast thing to try and eat up some of the sugar .. So far the only thing I could use it for would be a punch or something..

 
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