Search results

Ok so is there a good way to get a decent estimate or range of the OG. I used a document that lists ranges for fruit specific gravity but ik that also varies on amount of fruit used per gallon.

My biggest concern would be stripping any of the flavors and aroma put that you want to keep in your wine. My understanding a little to much bentonite alone can do that let along adding another clarifier to the process. I'm only speculating and using info from things I've read. I haven't done...

So just kinda curious how you guys are getting accurate OG readings when using whole fruit. I'm estimating mine currently bc when suspensing whole fruit only diced the reading can't be accurate as the sugars are still trapped in the fruit right? Or am I missing something to the process? I'm...

By the way things are brewing up great. I removed most of the grapes and berries. I then took advantage of the pears being nice and soft so I pulled them out still in the bavk and pressed smashed then up real well with a meat tenderizer while still in the bag. I reinserted for 1 more week of...

So I added a few nice simple and cheap features to make things simpler. The blowtie keeps the brew at whatever pressure I want which should help push the sediment down. Not only that The yellow cap on the right allows me to close transfer my brew for testing and bottle aging. I use gravity so no...

The lid is a ****** I will say lol. Yea with wines I'm trying to keep it as natural as it was 2000 years ago with the exception of the plastic fermenter lol. I'm glad to know lemon is a good additive. I will defiantely try that! Dude that fast fermenter I have is ok with the firmzilla really...

I used red star cotes de blanc I'm trying to stay away from additives of any sort even acids and all bc of the processing bs. Also just to keep it simple I have a sweet degassing/ mixer I'll make a video of my process on my next batch. It's a drill attachment mixer hehe. I have no plan just...

Well my thought was after the yeast falls down and fruit I should get a decently accurate reading just to know whether fermentation has stopped is all. I'll get a true reading after the fact.

If the results turn out decent I'll use honey and way more fruit but I have to know my process for large quantity is working first. I've done numerous 2.5 gallon batches as you can see my other fermenter in the background on the left. It took me like 5 batches to get it down pat and I'm...

So this is a test batch of a large quantity. It's like 9 gallons water 12 pounds sugar 3 quarts apple juice and 8.5 pounds of fresh pears. Also 1 bag of frozen blueberries plus 1 pack of golden raisens just bc everyone swears raisenswork majic lol. I realized I goofed up and didn't freeze my...

Lmao that was by mistake and I figured it won't hurt for now. I'm gonna do 3 months in the fermenter 1 for primary 1 secondary 1 for basic clearing. After that I'll age for a few months to clear it up more and then I'll transfer to bottles for aging only. I'm curious to see how the hydrometer...

It's off to a good bubble 12 hours later 😎

Yes sir. This 1 should be fun. I didn't add any acids or anything so hopefully the flavor turns out good.

Alright so I just got my hands on the fermzilla 3.2 and I have to say first impressions it's pretty sweet. I started up a pear wine with some black berries for body and color. Also golden raisens for nutrients and body also. Add in around a gallon of 100 percent apple juice. Currently at about...

The biggest issue is getting a backsweetened mead without using chemicals. I tried over loading my mead with honey hoping the yeast would die off and they ended up running down to around 0 gravity at around 18-20 percent abv 😬😬very first batch ever on top of it lmao. I tried another batch before...

I've got it in a dwap Ive got it in a swamp cooler but I have to keep my window unit on 68 just to get the temps down to 68 that even with the brew in swamp cooler with fan on it. Lol there's still a little bit of temp swings.

Yea I read all about it and realize I'll be a little outside the recommended temps but I also read some say above 70 it will create esters which from what i understand is fruity flavors. Now whether or not those will be good or bad fruity flavors I'm not sure but maybe it'll just add yo the...

Awesome man I planned on cold crashing anyway at desired FG but was kinda hoping that if i made the right calculations the yeast would just die at the desired FG and help keep from missing my window to cold crash but that explains alot and now I have a better understanding of the yeast. I think...

Ok cool that wouldn't be to bad but I just assumed they would die around 8 percent alcohol and by 1.010 since that would be about 8 percent bc I started with a 1.070 gravity. The yeast proof for s04 I read should yield more then 8 percent

I heard great things about S04 so thought I would try it and so far it taste really well. So if it goes to 1.000 that means the alcohol content will be more then the yeast can handle how is that possible? I thought they die after the alcohol gets to strong for them?