Recent content by Rhino

Ok Thanks alot

Should I add the sulfites now or the next time I rack it?

I got these around september, just put them in the frezzer until i was ready to make may mash

I racked it on 2/10, do I need to go ahead and put the campden tablets in or wait until i rack it again?

Went out in the woods and picked them, a real good crop this year

What is thick lees? We are planing on aging it several years.

Thank you for your response. I used Red Star Pasteur Champagne active dry wine yeast. I checked my hydrometer as you suggested and it is reading with distilled water at 1.000. I am new to this and am thankful for any help. Any suggestions?

I made a batch of Muscadine wine on 01/18/2009: 15 quarts water 12 3/4 pounds sugar 35 pounds muscadines 5 tsp. pectic enzyme 5 tsp. yeast nutrient 5 Camden Tablets, crushed 01/19/09 Must S.G. 1.095 01/20/09 Added yeast 01/25/09 S.G. 990 Added 2 cups sugar water 2/10/09...

Started this batch on 09/27/08. Recipe: 30 lbs. muscadines 15 quarts of water 10 cups sugar 2 1/2 tsp. pectic enzyme 5 yeast nutrient tablets, crushed 5 Campden Tablets, rushed 1 pkg. champagne yeast The very first SG: 1.021 Last SG (taken on 1/17/09) 1.110 Like I said this...

I used pasteur Champagne yeast. I did not know that should not have too much space for air at the top of the carboy. I had read that you could add sugar water to top it off. I added the sugar water on Saturday. I did a taste test today and it way too sweet.

I have my first batch of muscadine wine in a carboy. It has been there approximately 4 months. I tried it tonight. It has a beautiful color, but it is way too sweet to even drink! Any way I can correct this now in order to save this wine?