Search results

Pear wine is now in secondary. SG has been 1.000 for a few days now. It has a nice color to it.

That is a lot of good information. Thank you. I’ve been reading and trying to learn. Does this chart look correct to use for sugar correction and to calculate what you need to add. https://www.beer-wine.com/adjusting-specific-gravity so based on that chart, If my berries tested to 1.040 and...

I was wondering how do you normally decide how much water to add to the blueberries to give you an exact amount of liquid. Example, if I plan on 4 gals of blueberry wine, 3 gal for carboy with an extra gal to use for top ups. I wanted to use 7lbs per gal of blueberries. If I crush 28 lbs of...

I notice there is a big cake of pulp every time I steer it. When it finishes fermentation, should I scrape that off before racking?

I was able to adjust SG by holding a strainer down and spooning our liquid. SG is 1.090 I trebled the pectin. So I have about 15 teaspoons. adjusted the ph. It was 3.93 and adjusted it to 3.56 The juice is really tasty Right now. getting ready to pitch yeast now. going to use EC-1118

I’ve added campden taps and the pectin to the juice. Is it ok to let it sit for a few days and let the pulp break down more? Will the juice go bad by not pitching yeast soon?

@Raptor99 how much water do you add to your 6lbs pears? my 30lbs of pears I was able to squeeze out 3 gals. I added 1 gal of water to make it 4 gal hoping I can fill a 3 gal carboy after primary. The juice is really thick. To thick for even a hydrometer to test it so I had to dilute the juice...

I checked SG and it hit .990. I will rack it off the lees tomorrow. Let it settle a little more overnight. My thoughts on the taste of the wine, it is dry and little sour. You can really smell the alcohol. You can get a hint of blackberry. The abv is 13%. But it is drinkable. I don’t think I...

If I add the pectin enzyme and let it sit overnight will it start breaking the heavy stuff up and settle some? I’ve already added the Campden tabs and can add the pectin later tonight.

I added 100 ml each of juice and water. Still a little hard to float it. So I added another 100 ml of water. So now I measure a good reading of SG 1.010. So triple it, does that make it 1.030 undiluted?

So if I get a 50ml of juice and mix 50ml of water then take a reading?

I do not know. chopped and froze the pears and added to a mesh bag. It is real liquidity. There are no chunks. Just real thick. I left the hydrometer and it stays. i push the hydrometer down and it stays.

I just squeezed out 3 gal of seckel pear juice. It is really thick like apple sauce. So thick my hydrometer will not sink and take a reading. What should I do? Thanks

@Raptor99 Thanks for your detailed help. I have corded and chopped all my pears Now and was able to freeze 32 pounds. I left them frozen for a week and have started thawing them to begin this journey. The pears are really breaking down and getting real liquidity in the vacuum bags. i Was...

After 96 hrs SG down to 1.020. Just gave it a little bite of yeast enegizer.

Thanks. had people recommending the red star Montrachet so I went with it. They was afraid the 71b would take ph to low by removing to much acid we have to see how this goes now. So far it has a nice cap at 22 hrs. squeezed the mesh bag good again and stirred it up good.

This is 13 hours in. Looks like the yeast is feeding. Now we wait and stir everyday and monitor hydrometer. Do I need to keep squeezing the mesh bag with the blackberry pulp? I Squeezed it a few times the first couple days before the yeast went in.

Went out this morning and picked up some Calcium Carbonate I ended up adding 1/4 tsp at a time watching the PH after each addition. I am down to PH 3.50 now and TA 5.75. Going to wait a few hours and check PH one more time before pitching yeast. Lot of people seem to like 71B for...

I re-tested this morning. After adding the pectin enzyme yesterday and squeezing the mesh bag of blackberries last night. This morning the PH is 3.08 and the TA is 6.25 I'll add some Calcium Carbonate today and get he ph up to at least 3.4

It suppose to be Malic acid. generally blackberries have ph 3.0 from what I’ve read. My water is ph 7.4. I added 2.5 gals of water and 16 lbs of blackberries. I could go out and pick up some calcium carbonate and try to increase to ph 3.4. Would that be best? right now it taste good. No tart...