Recent content by GeorgiaWhit

Can I stabilize at .010? Airlock still active.

Ugh!! I have two 1 gallon carboys for my muscadines secondary. They do have excessive fruit pulp, and tonight I racked to get it off that yeast cake and pulp. The issue is that one of the gallons smelled sorta like vinegar! Its also pretty stout as far as alcohol. 14% percent range. Maybe I'm...

Hi everyone! Ok, so I've gotten the wine going now butbits been in the primary for 2 weeks now. I started bit a bit sweeter than most so its taking it longer to get to .990. Its in my better bottle so you can imagine how much head space it has. Airlock has activity so I know its pumping gas, and...

Ok, so I know its late. But I weighed the muscadines at just over 13 pounds.

Thanks Yooper! And I've come across these recipes a few times. I think I will try one of the two. As far as the grapes, I will weigh them when I get home from work and let ya know. One more thing while I got you.. I have 5 gallons of apple wine I think I may have really messed up with. Its...

Ok guys. In my freezer I have 3 one gallon Ziplocs packed pretty full of golden scups (muscadines). With the amount of fruit I have, what size batch should I make without going into the category of light body wine? 2, 3, or 5 gallon?

Thanks Yooper! And yeah, I've read time and time again of what you explained about the campden and sorbate. But the feller at my brew supply for some reason has been going against tje grain and swearing I could stop it. So I've been trying to believe in him, but chemistry is chemistry. So I...

Oh, and I did back sweeten once recently with a gallon batch of gold scuppernong. But I was foolishly rushing and did not pay attention to measurments, and added way too much camben before the potassium sorbate. You can taste it something awful:/ think that'll age out or maybe take it as a loss...

Thanks Buzzer! That's more of what I'm getting from rubbing elbows with people as in at work etc. But you're right.. this is the best place yo get the facts we need. Again thank you. And good luck to you.

I prefer wine somewhat sweet. So my question.. to let fermentation go till fully dry, then back sweeten. Or use hydrometer and stabilize when it gets down to the sg I want. Which is more the "norm"?