Recent content by PSUolive

I started a batch of wine 12 days ago (Welch’s Grape juice frozen concentrate) Recipe 22 cans Welch’s Grape juice frozen concentrate *5 gallons water *3 tsp acid blend *1 tsp pectic enzyme *5 tsp yeast nutrient *5 tablets sodium bisulfate *4 cups sugar *1 pack of montrachet yeast I...

Do you guys add sodium bisulfate at the beginning of the fermenting? Not many people even have sodium bisulfate in their recipes for Concentrate Wines. Most seen to also be using 4-5 tsp of Pectic Enzyme and 4 or 5 tsp of Acid Blend also. do those seem high to you guys or am I not using enough?

If I am making a 6 gallon batch. Does all the other ingredients seem "on par" or similar to what you would use? *2.5 tsp acid blend *3/4 tsp pectic enzyme *5 tsp yeast nutrient *5 tablets sodium bisulfate *6 cups sugar *1 pack of montrachet yeast Thank you for all the feedback guys...

so during primary fermentation should it be airlocked right after adding the yeast and all the other ingredients or should the airlock be off? I have read of people doing it both ways. Covering the airlock hole with a napkin and tape it down so nothing gets into the must for the first 4-6 days...

I have 2 different hydrometers actually. But Something wasn't right on the last 2 batches or something because I started them off at 1.095 SG and ended around .990 to .995 SG. But following the same recipe the second 2 batches tastes terrible.. Actually they were so bad I still have them in...

Hey guys my name is Allen and I am new to the whole wine making thing. I got into wine making last summer and have tried 3 batches of wine (6 gallons each) and now I have come to you wine making Pro’s with the hope that you can help or point me in the right direction. Fist off I will give...