Recent content by billcom6

Thanks for the info. My fermentation has finally started to slow down, so I will probably just let it stop on its own. Is there a guide for clearing with gelatin? Like how much to use what to do.

After fermenting for about two weeks I tasted it the other night and it tasted pretty great IMO, so I think I want to finish it and drink it soon, but before I do I have a couple basic questions. 1. What do I need to stop fermentation? I know you need like 2 chemicals, and I have camdem...

I started my yeast in a cup with warm water and sugar for like 15 minutes before adding it directly to the mixture of wildberry concentrate, dextrose, and water. I don't really know what the terms must or starter really mean so I can't answer directly. Yeast I am using is Red Star Champagne...

So I started it on Sunday. On Wednesday night fermentation was moving really slow, so I added a little more sugar to try and move it along. That seemed to work because it was fermenting more on Thursday. I wanted to make sure it was moving good before adding the first can of the lemonade...

Well I started it tonight. This is whay I used 2 cans frozen concentrate - Kroger brand wildberry flavored 2 cans frozen concentrate - Kroger brand Lemonade flavored 2 cups of dextrose 1 packet of champaigne yeast (forget what brand) (I already had the dextrose and yest so the juice cost me...

I have decided to make a batch using some frozen concentrates. Is there any major preservative I need to look out for (the only one I really know of is sorbic acid) that might actually be in frozen concetrate? Also I plan to make a hard strawberry lemonade flavor, probably using two cans of...

I got a small 2 gallon bucket sitting around unused and was thinking about making something in it. Nothing extravagant or complicated, something quick and cheap. Like throw a couple pounds of blackberries and a bottle of juice together or something like that. Anybody got any ideas or recipes...

Whats the easiest way to kill the yeast in a carboy? Out of convenience I am just gonna sweeten mine in the carboy with concentrate or cider or something and don't want it to keep fermenting when I add to it.

I have 2 gallons of Apfelwein sitting a carboy right now that I startedon March 13. I hadn't touched it in months but bottled some last night. I don't have a lot of experience with wine, but it just doesn't taste right. I can't really explain it. It sort of tastes like really watered down...

Mine has only been going for a little over a week, but I think I am going to bottle one bottle or so at Easter just for people to try, I know it won't be at its peak taste after such a short amount of time, but I'm a little anxious. But I am wondering, if I am going to drink some after only 6...

I just put my first batch together last night, about 11 hours later I just got home from work and its bubbling along. I just got a hydrometer not that long ago. When exactly am I suppose to measure to get the starting gravity? Is it as soon as I mix everything together? Or do I wait a day? I...

Just got the ingredients for my first batch! Only making a half batch, but Aldi's had apple juice for only $1.29 for 2 quarts, so altogether the juice only cost me $6.45. And I got 4 pounds of dextrose for $5 (only gonna use 1lb out of). I am going to use K1-V1116 yeast I already have. But I...

I am thinking about starting my first batch of Apfelwein, but before I do have a couple of questions. I am sure they have been answered before, but this is a very large thread so I probably missed those posts. 1. Right now I have a package of K1-V1116 and Red Star Pasteur Champagne yeast...

Okay I have a hydrometer now, but is there any way to determine alcohol % if I didn't take a before reading?

I am about to move it to a secondary, but I have a question. If fermentation has basically stopped, what is the point of moving it to a secondary? Will moving it kick in a little fermentation left to happen? Or is it mainly to increase flavor?