Recent content by apothecary

well it's been a few days since I tasted it, but I guess it could have been a yeasty flavor, and of course a bit harsh. But since this is my first foray into making wine I'm not going to get too despondent if it turns out mediocre. Plus, it might yet be ok with time. I'll persist and let you know.

haha, great story. Maybe my fears will prove to be unfounded. So I racked it, as the bubbling had slowed, and a hydrometer test showed it has mostly fermented out, down to around 1.000. However, i tasted it.... not good would be a bit of an understatement. I'm hoping that's expected at this...

lots of good info there, cheers. I like the idea of adding more sugar till the yeast can't handle it anymore, that's a neat trick. Things are ticking along nicely. I initially had a bit of trouble getting the yeast to activate so after 48hrs of no activity I pitched again and this time it went...

Thanks guys, some great suggestions. I'll definitely do as mredge advised and age it in bulk for a while before bottling. I'm a little worried about the acid balancing, but as it's a bit late to change it I'll just cross my fingers. That might work. :)

I was actually wondering about this. Was considering fermenting dry then back sweetening it, I guess just so I get enough alcohol in my wine. But I have sorbate so could also stop the fermentation when it hits the right level of sweetness, too. You think the flavor is too compromised with...

Thanks, mr edge, my process was pretty much as you outlined. I used Po metabisulphate in lieu of campden tablets, but I only raised the sugar levels to around 1090. You think this is too low? The yeast has been pitched but it hasn't really started going yet. Guess I could still up the sugar a...

Hi everyone, I'm new to this forum. Stumbled upon it while searching for info on winemaking. I've recently moved to Adelaide, a city in the south of Australia, close to well-known wine regions such as the Barossa. It basically has the same type of climate as California, if that's a helpful...