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Hey folks, I was planning on bottling this batch yesterday, added 3/8tsp campden in the morning, then something came up. Will I be ok to bottle today without adding more campden? I didn't want to over sulphate. Thanks for all your advice.

Good morning all. I racked to secondary on 8/20, I used a 6.5 gal. glass big mouth, and will rack from that to a proper 6.5 glass carboy. I have about 1/2" sediment settled out already, but figured I'd leave it alone for at least a couple weeks. I have the carboy tipped back, away from the...

I actually ended up adding more, but my batch is almost a gallon over, also. It's darn near 7.5 gallons, and I used 18 lbs Chokecherries and 18 lbs sugar. I racked to secondary this morning. The EC-1118 is unfazed.

The main reason is, I'm not very smart. :) I figured the first run gave me 13.125%, the 2 lbs. I added this morning will make it 14.43%, the next 2 lb. salvo should still be under 16%. I figure if I'm going to spend the time doing it, may as well put some pepper on it. I hope I don't regret it.

This is day 7 in primary. O.G. was 1.100, this morning it was 1.000, I added 2 lbs sugar, which only brought S.G. up to 1.010. I dissolved another 2 lbs to add tomorrow or Tuesday. With the exception of some fruit that escaped from the bag, everything looks and smells good.

Thank you both!!

Hello friends, I'm going to try an Apfelwein, and was wondering what everyone was using for juice? Is there a difference between juice and cider? I saw Treetop has cold pressed Honey Crisp and cold pressed three apple blend? Does Ascorbic acid matter?

10-4, Thanks Yooper.

I would think the Co2 would have protected the exposed brew bag, but it had a bunch of pulp in it and I started to get that old fashioned feeling like I really jacked this up. I pitched EC-1118 48 hours ago, and in that time I switched to a larger can, smashed up the chokecherries a bit more (...

ok, I'll tie it up and stuff it under. I assume you're opening the bag up to stir a couple times a day?

I can, it's been out of the must since Sunday night, will I be ok cinching it shut and submerging it? Or would I be better off leaving it out and stirring gently?

I've been stirring it down 2-3 times a day, I was concerned about the pulp and must that is on the mesh of the brew bag that's not submerged ( above the liquid level )

Hello everyone, My primary fermentation is underway, I used a large brew bag, which I folded over the rim of my fermentor like a trash bag, but the bag outside of the must has pulp and must on it from stirring. Should I be worried about that being out of the solution?

I thought the 10 gallon can would be plenty big. 🙄 How much headspace does EC-1118 require?

Thanks Yooper!!

I decided to do a 6 gallon batch, got 18 lbs chokecherries frozen, I was planning on 15 gal. but man what a time consuming pain that was. I can't find the dark grape concentrate locally, and 6 pounds of chopped raisins seems like way too much. Anyone have an alternative I could use? I read of...

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👍🏻 Thanks Erik, I'll be using Campden powder, I got the potassium instead of sodium. I was just a little leery of the berries being so soft.

Hi everyone, I'm kind of "New old stock", was a member a long time ago, started brewing all grain about 20 years ago, decided to try some wine making. Great forum, with great people and information. Wish me luck.:)

I was also wondering what the consensus was on maybe giving the fruit a dip in Star-san solution before primary, as I won't be boiling anything. Thank you all in advance for your advice!