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Yup, that's the spirit! It's in the essence of Kilju to have a bad color and taste, so don't bother clearing it. 1-2 weeks in the ferementer and then to bottling :mug:

That made me laugh for a while

My honest advice is to get into beer brewing. HBT is great source of information. There are some styles of beer that are ready to drink in a few weeks. If you don't like beer, of course you can always make Kilju :D

Don't use that method, you'll get a viniger off-flavor in your brew. Ask any brewer, they'll tell that the best (cheapest, easiest, and with very acceptable results) method to carbonate your brew is natural carbonation. Just add some ferementables to your brew before bottling it. One of the...

Since your SG was 1, there's still some sugar to ferement so there should be some airlock activity. It'll be very slow (probably 1 bubble each 15 minutes) so don't obsess with it. Just leave it there and let it bulk-age. Good luck (I love grape-peach wine)

Thanks for the info. One question though, would using potassium metabisulfite with the sorbate acheive what we're after (stopping the ferementation)? I ask because I've always used a mixture of sorbate and metabisulfite to stop my ferementation at some stages, either to get sweet wine or to...

First you need to check your SG, if it's somewhere between 0.994-0.997 then your alcoholic femrementation is done. The "fizzle" could be caused by many things. It could be the CO2 in the wine itself, it could be malolactic fermentation. Killing the yeast and stopping the ferementation is a...

Sounds very normal to me. Don't mess a lot with it. The yeast know what to do.

For the first days of your ferementation (AKA primary) it's recommended not to use an airlock. No damage has been done, don't worry about it. Just give it a couple of stirs each day for proper aeration.

Looks like lees and/or grape residue to me. Nothing to worry about.

I've seen people age in Cherry wood, Apple wood, Pine wood, and Oak. It really all depends on your preferance.

Cabernet Sauvignon is a bit tricky to work with. Since you have good experience with wine making, I won't talk about handling your tannin, acidity, or other aspects of ferementing Cabernet Sauvignon. Since you're after mouthfeel, I'll recommend BM45. I'll go as far as saying it was isolated for...

At this point, it's safe to say that your wine has too much hydrogen sulfide (H2S). Now you need to wiegh your options and decide what to do next. 1. I'd try aggressive aeration. Take a sample of the wine and go mental on it. Shake it, spin it, stir it, then give it to someone else to smell it...

I did that. Check the update :) Thanks guys, turns out I was just a bit paranoid.

CampFireWine has a nice thread about that, you should check it out. https://www.homebrewtalk.com/f25/just-started-my-christmas-apple-cinnamon-wine-dec-8-a-210624/

Australian Chardonnay tend to have higher levels of Malic acid, when the right yeast (or special bacteria) are used (probably the ones provided with the kit) a lot of that Malic acid is converted to Lactic acid, which gives the wine that nice buttery taste. As for Yooper, according to your...

I've always used the 71B-1122. They suit me perfectly. Nice temp range (15°- 30°) and good alcohol tolerance (14%). They're great for whites. I also like their ability to ferement Malic acide pretty well. My father uses ICV K1V-1116 and he's pretty happy with it. He mainly uses them because he...

UPDATED! Please check the update below Hi! Fellow wine maker from Finland here! This is my 3rd batch of wine but this is the first time I face this problem. I'm making a batch of peach-grape wine, feremented in the primary for 10 days, racked to secondary and left it for 1.5 months, then...