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I would tend to disagree, and yes, I am an engineer as well... here is an interesting video which makes no suggestions at a true solution, but pokes significant holes in the current theories. And here is another interesting vid about moving stone blocks...

Unless you put a crap-ton of sugar in at the beginning, it won't be "sweet enough"... plan on stabilizing and backsweetening. For fruit wines, I use sugar/OSG to hit an ABV target, after fermenting dry. After the sugar is attenuated, I stabilize, backsweeten, clarify (bentonite and...

oops, forgot the beers :mug: 1266.25 + 5 gal Apple Cinnamon Hefeweizen + 5 gal Nutty Irishman Stout = 1276.25

1249.75 + 5gal Perry + 5 Gal Papaya Wine + 5.5 gal Strawberry wine + 6 gal Tart Cherry Apple Cider = 1266.25

I'm in!

Unfortunately for this (but fortunately on ALL other counts) I am in Texas, temperature today will be 77 on December 28... Update I treated with Keisesol and chitosan again, and they seemed to clear out, not perfectly, but close... then I backsweetened, which clouded everything up again (yes...

Include me in!

I used bentonite on two batches that I am making in parallel, and it cleared a bunch of stuff, then I used Keisesol and Chitosan, and it didn't clear for crap... worked wonders last time, and trying to figure out what went wrong. The only difference is that last time, the wine had sat a LONG...

How much Citric Acid?

Thank you sir!

Resurrecting an old thread here... Headspace, I get it, I understand the whole "oxidation" concept and why you would want to minimize headspace under "normal" circumstances... unfortunately, I have NEVER been accused of being Normal... Is the whole "headspace" discussion overcome by events if...

Yep, the bottles were chilled in the freezer, and I was in fact getting a lot of CO2 coming out of solution in the lines... on a happy note, I just checked the temp in my refrigerator, and it looks like something has changed - FOR THE BETTER!... I had it turned down all the way cold, and it...

Thanks for the insight... unfortunately, my refrigerator won't go down much more than 50, so I will have to play with it a bit to see what I can come up with

Sorry to bother the group, but I have a question about counter pressure bottling... so far, I have bottled three batches, one hard cider, one sparkling wine (in beer bottles) and a wheat beer. All three foamed a bit more than I would have thought, I was able to control the cider and the wine by...

Thank you for the advice, I honestly HAD done a bit of research myself, and the numbers I found were an upper limit of .71g per kg body weight per SERVING (not gallon), but I opted to follow the more restrictive recommendations of the European Food Safety Authority of .6g per kg of body weight...

Learned VERY interesting lessons about Back-sweetening yesterday. I have a batch of strawberry table wine in the fastferment, cleared it with bentonite, Keisesol, and Kitosan. I wasn't going to stabilize because I was planning to back-sweeten with Erythritol, a non-fermentable zero-calorie keto...

Thread reply FTW! :)

Probably WAY too late, but fruit wine is almost ALWAYS fermented to dryness (its a standard practice by vinyards) they use the available fermentables to control the alcohol content... when you ferment to dryness, you have to stabilize and backsweeten, ESPECIALLY with fruit wine, as you normally...

Well, seeing as my spunding valve won't read over 15psi, I figure 13 is safe ;) My plan is to ferment in the Fermzilla under pressure, and after fermentation is complete, either keg or take off the spunding valve, replace with a CO2 tank to raise the pressure up to about 30 for a couple of...

I started this hobby almost two months ago, starting with Blackberry wine because of the simple expedient of finding a use for excess blackberries from the garden.... next I made a hydromel as a test, then another batch of wine (strawberry from fruit this time) and a batch of Roland's Fantastic...