Recent content by DaveTheDamaja

I would recommend using a 6 gallon brew pail (bucket) to ferment and a 6 gallon glass or plastic carboy as a secondary fermenter. I'm pretty new at this my self but have learned a great deal from others. Most of the kits you can buy are pretty good! They offer many different choices, plus give...

Thank you for the clarification

Is the K-meta a sulfite? Sorry for the elementary questions. I'm new to this.

So do you think the combination of Camden tablets and potassium sorbate might prevent the geranium like flavor? Assuming the Camden tablets kill the bacteria?

Great reply thanks for the advise! I think I will take a look at their website.

I honestly don't want to use sorbate ever again. Are there any alternative chemicals to use?

Do you know of any good books or websites that detail the best practices and methods for winemaking as far as chemistry goes?

Thank you! Both of your responses are very helpful. I appreciate the insight. Looks like I need to study a bit in the chemistry of wine making...

So, I'm new to winemaking. I've attempted to batches so far one of raspberry wine and one Pinot Noir. I was told to use potassium sorbate to back sweet the raspberry wine; I was also told to use it on the Pinot Noir to halt fermentation before bottling. Both batches turned out pretty horrible...

I used potassium sorbate on my last batch of Pinot Noir to halt fermentation before bottling. I experience the same off taste as you. I followed the directions on the bottle and don't understand why it taste like it does. It's so bad that I can't drink it.