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posted reply:drunk:

well its been racked for over a month now but i looked really close and it looks to be a white film.

yes its in groups which is what concerned me. Will post a pic when my ipod gets home in about an hour. dont ask!!!

its prolly not yeast ive racked all that off. I have an air lock on top which is not bubling so???????????????

Guys i have a batch of Eds hard apple cider. Its at the three month mark. Ive racked off the yeast about a month ago. I want to bulk age it so as to maintain the same taste through out the batch. I visually checked it today i have a white film developing on top. From what i understand this is...

thanks. I kinda figured with the co2 production and Alcohol level i was prolly ok

I took a test quart from my muscadine two days ago. today i checked on the carboy. and i had left the airlock off :mad: any suggestions on what to do?

Im ageing my AW cider for a couple more months to get rid of the little after bite and waiting on the apple flavors to return. Im racking to get it off the dead yeasties in the bottom. My question is should i used campden tablets when i rack and if so how many?

Yeah i used edworts recipe followed it to the letter

My brew is one month old today taste test reveal a small yeast flavor on the back side. Added a little sugar to my " sample" glass:drunk: and wow this stuff is like rocket fuel. My question is will this yeast flavor subside over time and approx. how long does that typically take? QUestion number...

well thats an explanation i was afraid of but suspected as much. Any ideas on what to use this batch for?

the recipe was 10 pounds of assorted apples plus 15 pounds sugar. It ferminted in a carboy with an air lock. i mashed the apples and put them in the carboy and that sat for a month. no campden tablets. bad as in vinegary. this sucks i really dont want to dump but if i cant drink it i might as...

is there anything i can do to fix this?

I made a batch of apple wine about three months ago. I used assorted apples but all were good. Added 10lbs of sugar and bread yeast. Ive done this several times with great results. My problem the wine taste awful. My hates it my dad wont touch the stuff and i cant stomach it. It smells good but...

process: place fruit sugar and yeast. fermented for a month moved to secondary. fermented for another month. cold crashed after the second month. after it thawed i follwed the process of preparing the gelatin. placed gelatin in the carboy. its been there now for about a week with no noticeable...

so i had a 5 gallon batch of apple wine.process has been completed. I added some no flavor gelatin. That was three days ago. as far as I can tell it isnt clearing. what gives?

I have a batch of muscadines ready for the yeast. Do i add the camden tablets now or later?

think im gonna use this one Todd's Muscadine Wine This recipe is for a country style wine that is very popular down here in South Louisiana. A friend of mine gave me this recipe and since almost 300 gallons a year between he and I fly out of or homes, I would consider this a good...

Hello and welcome to this thread. I need all the help I can get on this one. Ive got approximately 1/2 to 3/4 of 5 gallon bucket of muscadines. I want to turn this into wine. I need some input on how to do this ie the best yeast amount of sugar OG readings anything you can think of all help...

ammounts r 5 gallons. thanks for the sug for recipe section