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Old 05-06-2013, 12:24 AM   #181
mattsilf
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Mar 2013
Posts: 46

Youre gonna have to pull some out and dilute with water if energizer and nutrient didnt work.



 
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Old 05-13-2013, 05:18 PM   #182
jtaguy
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Apr 2012
, NJ
Posts: 26


So I did a gallon batch of this in January. I just added the sorbate and campden tablet. It has been sitting in a dark closet for 4 months, it tasted great and strong. I made a noob mistake and did not get the fg reading. Tomorrow I plan to bottle so I'll get the reading tomorrow. My question, how long should it sit in the bottle before drinking? It seems like its ready to drink now.



 
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Old 05-13-2013, 11:24 PM   #183
mattsilf
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Mar 2013
Posts: 46

I drink a bottle of it as im bottling lol. Ive never let this stuff sit before drinking so i dont know the difference. But i can tell you it is fine to drink right away

 
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Old 05-14-2013, 12:22 PM   #184
jtaguy
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Apr 2012
, NJ
Posts: 26


Quote:
Originally Posted by mattsilf View Post
I drink a bottle of it as im bottling lol. Ive never let this stuff sit before drinking so i dont know the difference. But i can tell you it is fine to drink right away
Thanks, so did I...LOL

 
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Old 05-14-2013, 01:48 PM   #185
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


I always fill my cup from the spigot while I'm bottling. In a fit good state of mind by the end of the process.
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Old 05-19-2013, 07:28 PM   #186
jpm5171988
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May 2010
Cypress
Posts: 39

Status update: After repitching yeast (starter) didn't work, I tried the dilution trick. Saw no changes after 24 hrs. I left town for 6 days and came home to find the airlock bubbling every 10 seconds or so. Seems to be going again, just slowly. I took a gravity reading and it's down to 1.021...almost there. I'm going to check it in a few days to see how it's doing.

Any ideas as to why adding new yeast to wine with a gravity of 1.030 didn't work? It shouldn't be an issue with high sugar content at this point and I don't think it's a viability issue either. I'm stumped.

 
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Old 05-21-2013, 11:06 PM   #187
lpsumo
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Oct 2012
Posts: 75
Liked 5 Times on 4 Posts


From another thread:

Quote:
Originally Posted by Arpolis View Post
Just getting a second fermentation started stresses out the new yeast strain you introduce which may cause fusel alcohols or other off flavors.

I assume that yeast have a hard time starting out in an alcohol medium?

 
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Old 05-25-2013, 02:08 PM   #188
mattsilf
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Mar 2013
Posts: 46

Hmm, not sure on that one. Only once did a new yeast not start it back up for me. And that time i did the dilution.

 
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Old 05-29-2013, 03:52 PM   #189
jkrug
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Jun 2012
Posts: 86
Liked 1 Times on 1 Posts


I have a quick question about the Welch's grape juice wine. I tried it the other day and it seems that it's very watery. I have fermented it and in the process of clearing, how do I add body to it?

 
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Old 10-02-2013, 03:18 AM   #190
jrd08003
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Aug 2013
Posts: 2

I'm making this tomorrow and will use 5 cans of red grape concentrate and 5 cans of blueberry pie filling. other than the blueberry pie filling the rest will be per your recipe. Question: do I dump the pie filling in the bucket, then pour the rest in over it?should I stir it really well? Also I plan to rack into a carboy for the secondary...will there be pie filling on the bottom that I need to plop on over into the carboy? how does that work? This is my first time making wine so I'm unsure. And I cannot thank you enough for making this recipe that is easy for new people like me!



 
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