Search results

I almost always use EC-1118 from Lavlin. I boil the must then let cool at room temp. (21-24 degree celcius) for around 24 hrs before pitching the yeast. This infection takes place very early like 3-4 days in primary and it becomes excessively smelly like sour vomit.

Well no not quite. I've made wine and succeeded, but this is a definite infection. I've had it ferment this way for a while once and the smell juste gets even worst. Its to acid/sour/vinegar and vomit like to ever turn to anything else. My wife said the same thing once she said well, maybe juste...

well I started my next batch yesterday night and its started fermenting so I guess I'll juste have to wait and see what happens. But I've been having these bad batches even with my 1 gallon glass so its not only the fermenter. I'll have to find out where the problem comes from before using...

Of corse but it was washed with water, then bleach, then water with soap, then water, then bleach and soap, then water and water and water then star-san for 45 minutes. Should do the trick right ? I mean its not because you have a bad batch that you through away your fermenter

ok will do (though frozen 100% welsh's don't exist in my area). But why wait 12 hrs before adding the yeast ? No k-meta? can I add the raisins?

so frozen concentrates were on special this week and I picked up 16 cans. I want to try again tonight. How should I proceed ? how much sugar should I add ? should I use yeast nutrients, tannins, raisins (they were also on special this week and bought a lot) what would be suggested to do tonight ?

yes I have a few 23L carboys (all empty of corse :()

Maybe it would be important to add that the only batches that turn out good were all made from a 2 litre pepsi bottle. So not much in quantity.

Well I started boiling everything when it was going bad so I don't think its an issue here. Its not like its juste a little off. Its TOTALY off like massive smell that is nearly impossible to take off of the primary after. I think it may be that at first as a newbie I wasn't sanitizing enough...

Im not sure about your suggestion. The sugar isn't the carrier Iv used different varieties and get that same result. I'll try NOT boiling though since with the mango wine I did boil BUT I remember that I did cool it down in some cold water to pitch the yeast instead of waiting an eternity. I'll...

Well for one its definitely an infection. Its like someone vomit 23L in my fermenter and closed the lid for a few days. as for procedures, I start with using star-san on everything of corse. Shut the lid of my fermenter with the solution and swirl it around for 1 hour making sure its...

Well for the K-meta I do use (potassium metabisulfite) but yes I do boil the must since I keep having bad batches. I will see to it thanks! I thought boiling the must would sterilize it and so keep the bugs out. But if you say it can't be since it turns bad like days after, then alright maybe my...

no it actually goes bad during primary. But if it did go ok, Id rack it into secondary after 5-7 day's. Never got there unfortunately it all goes VERY sour/vinegar the first few days. Forgot to add. Yes top up for sure I know about the head space to leave no space for oxygen and all. I juste...

I'v spent the last year trying to make wine and had juste problems. I started out when I learned to make wine from concentrated juice. I used welsh's and that first batch turned out great. I didn't sanitize anything just watched with hot water that time. Then from there, every time I tried it...

Well the golden raisins will leave a lighter more golden colour while the regular tends to make it darker. I don't use them because it screws with your initial reading and takes a lot of time for the yeast to chew out the sugar in those raisins. I use concentrated grape juice.

I usually make 5 gallons in a 6 gallon carboy and make an extra gallon for toping up for secondary. This way I end up with just about 6 gallons and don't need to top up to much. But using the raisins will help fill that extra space.

Just started a 6 gallon batch monday. The first 2 days it smelled like banana peel but that smell changed fast into banana smell. I used bentonite at the beginning like with kits and used tea for tannin and lemon for acid blend. Its smelling better everyday.