Recent content by Moe Jay

Hi Chaps, I hope you are doing fine. I'm making wine for the first time. and as part of the process I added crushed campden tablets to the finest I could and added them to the wort/must. It is been 2 weeks now and the powder still floating in the wine!!!!!!! So my question is, is it safe...

Grasious to all, Thanks for the link brother. The thread says it will never ever Reach "dry" point since started with 1.170. But I caught up with it and deluted it to 1.070 (though after primary Fer was already done). At the beginning I was using a normal hydrometer to take the readings...

The yeast showed activity when was dehydrated and being pitched but when added it to the carboy, there was no major impact to the juice in the hydrometer! This just making my day worse!

Just tap water. Thanks for reminding me, the tap water of where I'm based is desalinatized water sourced from the sea. Would this be an issue?

Hi SeaMonkey Sorry I had trouble replying back yesterday. Thank you for your inputs and great appreciation to you all. I added a yeast sachet for every 5 gal carboy when you told me ( the day before). I added Lalvin for the ones I used lavlin to, and Redstar for the one I used Redstar to...

By the way, I have been reading about fusel alcholo since you have mentioned it. I'm just starting to be worried about the batch. So if you have any recommendations to start examining and fixing the batch and to know if the must is already impacted please let me know. Great appreciations to...

I'm so weary of adding more yeast just because don't want the finished product tastes yeasty! However, now it's been so long (around 3 weeks) and hope it is not spoiled thu! ^ the above was yesterday's comment which I couldn't post because I reached the 5 posts limit I today quickly pitched...

Wow! That is so possible! But the thing is that I can see bubbles in both lalvin's and red star's, and foam in the lalvin's carboys! Also airlock is having steady bubbles. Meaning Carbon is being produced!

Hi all of course. Sea monkey, so you recommend restarting fermentation?

Just juice. Apart from the tannin, nutrient and energizer have added nothing but the yeast

To clarify: situation 1 29th June ( 2 5 gals) , specific gravity was at 1.170. Situation 2 7th July ( after deluting and now are 3 5 gals) : Red star became 1.070ish Lalvin became 1.080ish Mix became 1.060. Test on 13th July: just dropped half point of the SG. Today 18th of July: they still...

I'm just newbie at wine making. And I really cooked up . And I really need help to finalize the decision. Here is the lengthy version situation , I started my first 2 5gals red grapes juice batches on 29th June. Batch 1: Redstar premier classique at 1170, 3 ts of tannin + 3 ts of nutrient...