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So I can buy Camden tabs and just add one per gallon? It's that simple? I thought Camden tabs were used to kill wild yeast? Well heres what I did for batch 1. I used berries, sugar, pectic enzyme, 1 can of grape juice concentrate and then AMH yeast. That and the stoppers I had at the time gave...

I added 5 tablespoons of simple syrup to this blackberry decanted. Tastes better today. So what's that an indication of? Are my wines souring in the bottle? Are my corks not sealing? What gives?

What sulfites do I add and when?? I usually like to do sparkalloid when getting close to bottling. I plan bottling the pinot in july. That'll be six month mark. I planned to use sparkalloid next month then rack off and allow to sit for a month, then bottle.

I seem to be having an issue with my wine souring over time or remaining a bit sour. I just opened a blackberry that is a year old. Now I can say it wasn't very good to start but I could usually stomach it enough to drink the whole bottle. Now I can't bring myself to drink itm it's always been...

I do bottle condition...meaning by that is I prime with corn sugar and bottle. My biggest complaint I think is coming off that bottle of saison when it was full of sediment and what appeared to me as leftover hop sediment. When I opened another it didn't have the hop sediment. Just made a...

I do plan on botte conditioning for a long while. I wonder if by dry hopping I'm getting more sediment. I have done that on two of my beers. Odd thing is is thar I had this one bottle of saison that when I opened it, it foamed over and then when I poured it, all kinds if sediment was in the...

450$...nah. Ok so I tried my watermelon which had a lot going on. First off I bottled way to soon and even the one at 2 months was carbed so I knew they all would be. The one I picked was actually pushing cork out so I put it in fridge. Popped cork and boy, it's like champagne it was so carbed...

I get what everyone is saying and yes I have been doing the putting bottled beer in fridge and pouring leaving a bit behind and that does do the trick. But I was hoping to try to avoid some if it. Maybe next batch I'll try the gelatin. How much do you use and how long do you let it sit? Another...

Hmm. I've seen some fine filters but was wondering that. Wine bottles tend to glug. I'll be tasting the watermelon at Easter. It'll be 4 months in bottle then. I like to taste them every 4 months to see if it's transitioned any. Heck, I liked it at 2. Really interested in what this becomes

So from this point I'll keep the wine in bulk until I do not see any more sediment before I bottle. But what about the ones I've bottled. Is there a sediment catch out there for carafes?? I'll have to look something up. Do they work I the question. I mean I drank my watermelon and I didn't feel...

Hmm. Maybe that's worth a try. I did it way early and the riesling in three months too. Let blackberry sit for four months. Maybe I should consider 6 months. Thanks. I find it very hard to wait though

Made a watermelon wine and after two months added sparkalloid and racked off. But the bottled have a decent amount of sediment in them. How do you get a good clean wine come bottlin time. I've done my best to syphon above sediment line and leave some liquid. Did a blackberry that came out pretty...

So I've made a few extract kits and I've used irish moss in some of them in attempt to cut down the sediment in the bottle. But it's still getting there even though I try to leave it in carboy when racking and racking again to bottling bucket. The IPA wasn't so bad after I'd chill it and then...

How long you let it sit? I was gonna do 6 weeks. Maybe I should rack at 4. You only put 1 ounce for 6 whole gallons??

Opted to go .6oz per gallon. Gonna do 6 weeks. Taste at 4 weeks

I have made 2 gallon of pinot noir and I just am in phase of racking and tomorrow I'll add some french oak chips, medium toast. Now I thought I read 3oz chips to 6gal. That would be .5 oz per gal. Is that right? I'm looking for suggestions. I weighed out .5 ounce and it doesn't look like that...

First let me say sorry if this has been brought up before. I saw 241 threads and I'm not going through all those. My question is this. What's the right carboy size for making wine. Or beer for that matter. So my set up is one 5 gal glass carboy, one 6 gal glass, one plastic 6 gal and two...

Can't seem to find red grape concentrate. Unless youre getting from supply store. Welchs only seems to have grape, white grape and then berry blends. Where are you getting that red grape frozen concentrate. And why are you adding it. Some othere recipes are using just blackberries. I usediment...

The room it's in is ranging from 70 to 73. I think the higher temp of 75 came from activity not room temp. Days later the cider temp was equal to room temp.

Tasted last night. Not bad at all. Kept a head for a long time. Hoppy bitterness at first but then a smooth, fruity flavor. Nice beer I think. A bit heavy. Feel like I couldn't have more than two or three.