Recent content by Derrick123

Hi, Ok...great. I will call it a night and check the temp tomorrow. Thanks for your help

Thanks for the responses. I already added sorbate and meta ...this is when I noticed the fizz. I have been stirring (with a stirring spoon) for a few minutes at a time every 30 minutes or so. Do I keep this up until I get no more fizz or will the co2 now leave on its own? How long do you think...

Nine months later and I have sparkling wine...can you help? Here is what I did: 5 gallons of pressed fresh apple juice (from local orchard) 6 pounds of sugar 7.5 tsp pectin acid 2.5 tsp pectin enzyme 1.25 tsp tannin 5 tsp nutrient 5 campden tablets (crushed) 1 pkg of yeast December 9, 2011...

Hi, I have an apple wine that has been bulk aging since January 2012 and it's time to bottle. I would like to make it a medium-dry wine. How would you proceed to do this? Thanks

Thanks for the feedback. I'm confident the fermentation was complete as I let it bulk age for about 5 months. I have a funny feeling that I did not do a great job at degassing. Can someone describe proper degassing and at what stage it's done. During fermentation I would stir vigorously with...

Hi there, The last few batches of wine and lemonade I have made (all from recipe) have turned out fizzy...like champagne. It does not seem to affect the flavor in anyway. At the time of bottling there is no fiz. After a few months I open a bottle and it's fizzy. Any idea what step I'm missing...

When I racked it this weekend I put some in a glass. It is an amazing deep purple color. It was not cloudy or hazy, just dark. I did put a flashlight up to the Carboy and the light does not go through. I would guess that if it's been in the Carboy for 6 months and after going through the...

The recipe called for 2.5 tsp of pectin enzyme. I forget the name of the clarifier but it's the one with two small packages of liquid that you add to the wine. I have used them many times with no issues. Wine taste great

I have racked it three times

I have a blueberry wine that has been in a Carboy for about 6 months. There are very little lees and is very dark. I can't see through the Carboy. This past weekend I added a clarifier to see if that would help. It made no difference at all. Do some wines just stay very dark?

Since most wines are done fermenting around 1.000 - .090 I was wondering if there was a certain range to back sweeten to. For example if I like a medium wine, should I sweeten to a certain gravity level? I was not sure if there was a certain reading that equaled a certain sweetness.

Hi, Ya...its very dry. I will backsweeten to about 1.020

My hard lemonade is just about done fermenting, it's at 1.000. When it's done I would like to add some clearing agent to help it clear faster. I will rack it off the lees first. Before I add the clearing agent, I would gather that it's important to top it up first. What do you suggest I use...

Hi, My favorite so far is a Gewürztraminer. It's a vintners reserve. My wife and I enjoyed dr. Zen Zen that we bought at our local liquor store. When I went to the brewing store I asked for a match for Dr. Zen Zen and that is what they recommended. We were not disappointed.

Ok... I guess I was not clear that I had to rack off the lees first. I will do that. Seems to still have a lot of "fiz" for almost being done fermenting. Crossing my fingers it will be ready for new years eve. :-)