Search results

So, every time I bottle a wine, it looks crystal clear. By the time I bottle, I've racked a dozen times, used fining agents, let it sit for months, etc., yet there always ends up being some floaties that accumulate in the bottom of the bottle after a few weeks. What do you all do to avoid...

Hey friends, Need a little advice. I've got about 8 batches under my belt, and just when I think I know something about winemaking, life happens. I started a 5 gallon batch of blueberry wine about 10 days ago. Standard Jack Keller recipe except I'm using an K1V-1116 Starting SG 1.092...

Measured and adjusted TA in my pear wine prior to pitching yeast with citric acid to 0.65%. SG was 1.115. After primary fermentation, SG is 1.005, but my TA went up! TA is now 1.0%. Is this normal? And should I have waited to adjust TA until after fermentation was complete?

Let me start by saying this: I may have messed up. Started a peach wine (first one) a few weeks back. After a few days in the primary, I started to get a barfy smell. Went back to my notes and realized when I cut back the ingredients from a 5 gallon batch to a 2 gallon batch that I did it...

Hey all, Just shouting out as a newb. Love the stuff I'm learning here. I've been a reader for some time. About time I joined, right? Anyway, I'm sure I'll have lots of questions at first, and maybe someday I'll be wise enough to help others, too.