Search results

What about adding some acid blend in second fermentor to add a tartaric flavor?? or what can i use to add a tartaric flavor to hard lemonade?

has anyone tried to add some acid to hard lemonade to add more flavor or maybe to taste better?? if you do how much have you added?

thanks for all the information guys, you are very kind ;)

thank you gregbathurst, so, let me understand!! are you saying that so2 it is not perceptible at taste or smell no matter if I just added seconds ago??

what about if i decide to treat the wine with so2 before bottling and keep some of the wine previously treated to taste it inmediatly? will be dangerous? will the so2 perceptible in taste or odor? is there a minimum of days to wait after bottling with so2 before drinking it?

thank you, but i am a little confused due to your answer What do you mean with " it disapates with time" what exactly disapates with time??does it mean that after bottling the wine is undrinkable because of the smell or the flavor??? or is the efect of the antioxidant the one that disapates?

Thank you both i will definitely follow your both recomendations. Besides, according to your experience, if i use the exact amount of sulfite( 1/16 teaspoon per each gallon of wine) at bottling how long could be the wines shelf life??

and thank you by the way ;)

I've never seen sodium bisulfite in a homebrew store here is a link www.eckraus.com/Page_1/PS110.html

Can anyone explain me the diferences between sodium bisulfite NaHSO3 and sodium metabisulfite, Na2S2O5.? Besides, which of these should I use in order to prolong the shelf life of my wine as well as avoiding oxidation?

Thank you so much for your prompt reply. May I bother you with another question? I was considering to make hard lemonade last longer so I was thinking about using Potassium Metabisulfite as an antioxidant. I have read some posts about using Potassium Metabisulfite and its use in wine, so...

hello yooper, I have some thoughts and i would like to hear your opinion about it. After fermentation is done the hard lemonade is completly dry, so in order to backsweeten I am thinking about filtering my hard lemonade trough a .05 micron filter in order to get rid off my yeast. Would be...

hello yooper, I have some thoughts and i would like to hear your opinion about it. after fermentation is done the hard lemonade is completly dry, so in order to backsweeten I am thinking about filtering my hard lemonade trough a .05 micron filter in order to get rid off my yeast. Would be...