Search results

After active fermentation has stopped (5-7 days), should I leave in primary and fit the airlock or should I rack to the secondary and fit airlock?

All I have on hand right now is Lalvin K1-V1116

Snapple Apple = Delicious! Going to make a gallon batch this afternoon

Can Snapple be fermented? It says no preservatives added. I have a case of 12 snapple apple sitting in my pantry. Was wondering if anyone knew if it would work. I don't see why not and would make for a cool experiment.

Can you age this wine? I read somewhere that this kind of wine made from welch concentrate doesn't last that long before it goes bad?

Definitely don't want that. So should I just let it ferment out to whatever it happens to be and just dilute/backsweeten if need be later on before bottling?

Alright, so how would I go about stopping fermentation when it gets to that point? Also, should I rack to secondary when it get to that point?

So I started my first 6 gallon batch. I followed the recipe for welch white grape peach. Multiplied everything by 6 except I added one can of concentrate per gallon to the recipe and cut the acid blend in half. So this is what I did: 18 cans welch white grape peach 7 1/2 lbs granulated sugar...

So I started my first 6 gallon batch. I followed the recipe for welch white grape peach. Multiplied everything by 6 except I added one can of concentrate per gallon to the recipe and cut the acid blend in half. So this is what I did: 18 cans welch white grape peach 7 1/2 lbs sugar 6 tsp acid...