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Wow, that's dark for apple. Stabilizing has been described already in this thread. A fining agent would help with the clearing though, I would not rush it. Degassing is a way to rush wine to bottle. It will degas on it's own over time. Wine is not a good place for impatience.

I'm experimenting a little this time around. This 5g batch I upped the sugar to almost 3lbs. 2lbs table sugar and almost 1lb of dark brown sugar. Also used lalvin 1116 instead of Montrachet. I am looking for a slight flavor change and a higher abv. Gonna be interesting.

+5. I can't keep this stuff in stock. 20,195

This is the one I put together. It's pretty simple and It was spurt of the moment. We had leftover Strawberries from Strawberry Shortcake just sitting in the fridge and a 1g carboy not being used. So... 3.5lbs of strawberries 24 golden raisins 2-1/2 lbs. granulated sugar 2 tsp. citric acid...

Thank you for the fast reply. I feel much better now. :mug:

I accidentally crushed a SMS tablet and added it to a 1g batch of strawberry wine instead of a kms tablet. I was transferring from the primary to secondary. Is this going to be a problem for the wine yeast? I normally use the sodium for sanitizing my equipment and the potassium for an additive.

sounds like foam, which is normal with certain yeast. I have never seen a mass growth after one day from infection. Though someone else may have a better idea. Pics may help as well.

Any juice wine is a good bet like, Ed's Apfelwein. But you can use any flavor juice as long as there are not added preservatives other than vitamin C.

+5 19,711.5

Had an empty 1 gallon jug just sitting so... 19362 + 1 = 19363