Recent content by homegrownSoIL

I think you have a valid point on the need for better labeling of wine kit ingredients. Good luck in getting the kit makers to comply :/

"If you need a machine and don’t buy it, then you will ultimately find that you have paid for it and don’t have it." - Henry Ford I did a little research on the allinone. Neat. A little pricier than I would like, but if it works, what the heck, right? The Ford quote doesn't...

Didn't mean to post that twice. Server glitch. :/

I have to agree with the doctor ^^ Get it off the fruit. I always heard it was bad to let it sit on the fruit for over 10 days - unless you are doing a "sur lies" fermentation. I understand that this is whole different animal, though, and I am not educated enough to speak to it.

I have to agree with the doctor ^^ Get it off the fruit. I always heard it was bad to let it sit on the fruit for over 10 days - unless you are doing a "sur lies" fermentation. I understand that this is whole different animal, though, and I am not educated enough to speak to it.

Moved the batch to a warmer spot in the house, and it is happily bubbling along.

When you say you "filter" with a .45 micron filter, what equipment/process are you using? That may well fix my issues. I don't think they are tartrates :/

So, every time I bottle a wine, it looks crystal clear. By the time I bottle, I've racked a dozen times, used fining agents, let it sit for months, etc., yet there always ends up being some floaties that accumulate in the bottom of the bottle after a few weeks. What do you all do to avoid...

It's at 63 F, and I did add nutrient. In re-reading my post, I noticed I wasn't very clear about the airlock. It gurgles at about 35/minute after I shake it a little. It dies off again within the hour.

Hey friends, Need a little advice. I've got about 8 batches under my belt, and just when I think I know something about winemaking, life happens. I started a 5 gallon batch of blueberry wine about 10 days ago. Standard Jack Keller recipe except I'm using an K1V-1116 Starting SG 1.092...

I just transferred to a secondary a few days ago. I've been planning to allow it to go dry and backsweeten. It is a 5 gallon batch. TA was measured by a titration kit. I measured it twice to ensure I didn't add an extra drop of phenolphthalein or something. I have some pH strips, but I...

I've got a pear wine going now. Just transferred to the secondary. I got the bigger pieces out, but a lot of "mush" came through my straining bag. Is this bad? I was thinking it would fall out after the fermentation stops giving it any buoyancy, and I could rack it off then.

Measured and adjusted TA in my pear wine prior to pitching yeast with citric acid to 0.65%. SG was 1.115. After primary fermentation, SG is 1.005, but my TA went up! TA is now 1.0%. Is this normal? And should I have waited to adjust TA until after fermentation was complete?

What's the difference between a cider and unfiltered juice? I don't know why you couldn't ferment it - unless it has been treated with a preservative. Seems like it would save you some time in the early stages. I'm finishing up my first peach wine, and if anyone can help you out, it's the...

Update: K-bicarbonate brought the pH back up to a 3.3. The color changed back to a "peach" looking color (instead of the watery grapefruit juice color), and most importantly THE SMELL IS GONE!! It tastes pretty good, too. The clarity is good, and the gravity is 0.992. I put a little...