Recent content by Josh990311

Cool thank you for the info!!

Im using a recipe from the " purple wine book" for an apple wine and it calls for potassium sorbate at the end when I reach FG. I'd like to tweak this recipe a bit such as back sweetening and adding some vanilla and cinnamon for an apple pie flavor. My question is will the potassium sorbate keep...

Im glad I found this post! Im brewing some cider now, I'd like to back sweeten before bottling but do not want it carbed. How should I go about this. My recipe does call for a stabilizer before bottling but I cant remember right now what it is. Maybe potassium sorbate. Im also bottling in wine...

The recipe is from the purple book that I've seen in 3 of the brew shops I've visited in my state. It has a ton of different recipes. I probably just worded what the potassium sorbate actually does wrong with me being still fairly new. I cant think of the name of the book but its a little purple...

Its potassium sorbate. Thats what the inhibitor is. My recipe calls for it once I hit FG.

Cool Thanks!! Thats sort of the range I was thinking but just kind of looking for confirmation.

Im making an apple pie wine, the SG was 1.040 on average what should my FG be? I have a yeast inhibitor to stop fermentation once I hit a FG I'm happy with. I should also mention that once I hit 1.040 i transferred to my secondary, once I hit my FG I will let it sit in the secondary until...

Ive always had an airlock during primary. Ive done 4 batches of beer and I'm on my 3rd batch of wine. Currently brewing my 1st batch of non kit wine. Im still new too but these forums have helped big time. Anyway back to point, Ive always used air locks. I use the 3 piece airlocks and after my...

Dont think you're being a pain, ask all the questions you need to. Thats what these awesome forums are for. But leave youre wine alone. Dont check it everyday and if youre using a bucket, buy a carboy instead so like myself being new, you can watch all the cool things that happen during...

Just an update, I pitched the yeast on 7-28 and did a gravity check today. I was at 1.050 which I was glad to see due to previous readings being 1.110. This reassures me I must be doing something right. The other benefit of Gravity check is sampling!! The stuff is potent!! I will transfer to a 5...

Bajron if you dont have anything for making wine, i suggest visiting a local brew shop or check around fir brew clubs to help get u started. Be careful about brew shops, I think 99.9 % are there to help you but I had the first one I went to when I started sell me a bunch of unnecessary stuff...

Here is the recipe i ended up using. Guy at my brew shop advised. Sorry here's the recipe for 1 gal but I did a 5 gal batch so obviously did 5 times everything: 2 qts apple juice 4.5 Pts water 2 lbs sugar 2 1/4 tsp acid blend 1/2 tsp pectic enzyme 1/4 tsp tannin 1 tsp nutrient 1 Camden tablet...

Awesome thanks!! Can't wait to try it!! Sent from my iPod touch using Home Brew

Sorry here's the recipe for 1 gal but I did a 5 gal batch so obviously did 5 times everything: 2 qts apple juice 4.5 Pts water 2 lbs sugar 2 1/4 tsp acid blend 1/2 tsp pectic enzyme 1/4 tsp tannin 1 tsp nutrient 1 Camden tablet crushed Red star cote des Blancs yeast And potassium sorbate So...

I'm making an apple pie wine and my brew shop guy set me up with everything I need. I'm using apple juice and I've added all the correct additives pre-yeast. He said let that sit for a day or 2 to let it " gas out"before adding the yeast. How long can I let this sit in the primary once I've...