Recent content by crevie

This is a raisen Sherry wine I'm working on. It's 6 months old now. Just tasted it and it's lovely. Very dry and a little cloudy though. It needs back sweetened but first of all I need to stop the fermentation completely with Potassium Sorbate, 24 hours then Camden tablet. I thought I'd then...

I have a couple of wines I had to reduce acidity in. The wine acidity overshot due to drift in my pH meter and I hadn't recently calibrated using buffer. The first was Cherry and Raisen Wine which had a pH of 3.25 which I adjusted to 3.67 using Calcium Carbonate. What I didn't know was I was...

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Thanks. I'm probably over thinking it. :)

Thanks. I'll give it three to six month's, sniff/taste it and if its OK stabilise and bottle. I'll probably drink it young.

Thanks. Tastes nice. What do you think. Tip it down the sink?

I have a mango wine just out of primary that smells strongly of pineapple. A quick Google search and this appears to be part of the esterification process of amino acids degrading. I read that this complex process occurs from an interaction between acids and alcohol. This makes sense due to me...

Thanks. Something to watch out for in future when the weather is hot. I won't waste any more time on it and dump it. I've got a Golden raisin wine in primary at the moment so I'll focus on that. Good info thanks.

Dump or keep . Had some really warm weather and this Raspberry wine fermented dry in primary in four days as I wasn't keeping tabs on it. Starting SG was quite low at 62. Smells of petrol. Racked it off the lees and tried getting a bit of air into it. Acidity is pH 3.43. Don't know whether to...

I'm new to wine making and thought I would try making a jailhouse style wine to say I tried it. I took a gallon of pure juice (4/5 Apple 1/5 pineapple), 4 cups sugar and a quarter teaspoon of EC-1118 yeast. I gave it a week and tried it. I could only manage a few sips and felt my face going red...

Thanks for responding. It pretty much sucked in most of it out of the air lock leaving about one bubble (maybe about 3/4 sucked in). When I made up the tablet in the small container (1 tablet) as well I'm not sure how much I used of it either and then tipped the rest away. Can't say for certain...

Hi I'm Craig and new to wine making. I have an issue with a Campden tablet. I prepared my hot must as per the recipe after dutifully sterilising everything. As per the instructions for Raspberry wine in Terry Garry's Joy of home winemaking, I crushed a Campden tablet mixed with water and added...