Recent content by lukie

I also found this handy dandy Excel calculator for wine: http://valleyvintner.com/Refrac_Hydro/Refract_Hydro.htm It deals with starting Brix, so I just translated the SG readings on my refractometer into Brix using this table here: https://www.winning-homebrew.com/specific-gravity-to-brix.html...

Thanks for your help. For me the wort correction factor on that calculator shows up as 1. I wonder if that's okay for wine. As for racking to secondary, I never do that because right from the start of this hobby I was always dealing with conical fermentors like Fastferment and now this...

I think I found a corrected calculator that seems to make sense here: https://www.petedrinks.com/abv-calculator-refractometer-hydrometer/ According to the corrected calculations, my FG is 1.003. So at least that's very close to the 1.000 required for stabilizing/clearing step. Would you say I...

So it's not as simply as taking the OG and FG that the refractometer is giving me and plunking the values into a calculator like this: https://www.brewersfriend.com/abv-calculator/ Hmm, would getting a hydrometer make this more straightforward?

But also, do it make sense that the wine reaches its final gravity in like 1.5 weeks? Isn't it supposed to be like 3 weeks?

I had no clue, lol. I will now search for the formula. This would explain why the wine tastes significantly higher then the 7% FG would suggest. I used to have this refractometer and from what I remember I didn't have to do any calculations. It was in BRIX if that makes a difference...

I should also state that in neither times did I rehydrate the yeast prior to pitching it. I never rehydrated yeasts before and did not experience any stuck fermentations until making wine in the brewbucket. The problem seems to occur when I clamp down the lid and put the airlock on. Is it...

Good question. Refractometer. A new one I bought here: https://www.amazon.ca/gp/product/B07KVNQ8FG/ref=oh_aui_search_asin_title?ie=UTF8&psc=1 I'm not sure whether it's calibrated, but it shows 0 with water. Oddly, when I took out the wine from the SS brewbucket after two month it tastes...

I used to make wine many times in a Fastferment a few years ago and I have never experienced a stuck fermentation. This time, I bought the SS Brew bucket to ferment my wine and make beer later on (https://www.ssbrewtech.com/products/brewbucket). I also bought two of these wine kits that I...

When you prime it, how much sugar are you guys using to bulk prime it?

Do you guys degas? I'm thinking of priming it. In this case, it doesn't make sense to degas right. What's the consensus on this - is it better to make it as a wine or does it taste better with carbonation? P.S. I made it in my FastFerment (conical fermenter) and sampled it from the lower yeast...

Hm, there's got to be a calculation for this. I want to bring in my wine kits to a similar sugar level of store bought wines, the lower the better.

Thanks, that's a relief. So, for a wine that has an OG of 23 Brix and an FG of 7 Brix, how can I figure out it's grams of sugar per litre?

Does anyone know very dry wine kits (in the 1-7grams/litre range)? For some reason, all the kits I've purchased so far clock in at around 6-7 Brix at bottling time. Unless, I'm reading this whole thing wrong, according to this chart (http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm) that's a...

Reconstitute? At what ratio of juice to water? I thought I'd dump 23L of GV apple juice concentrate as suggested, with corn sugar and yeast as per recipe and I'm good to go.