Recent content by stmizell

I started with this recipe wanting to make apple wine. We bottled the first batch early and ended up with huge carbonation. I guess it depends on what you want the end result to be. After corks blowing out right and left, my later batches are sitting and waiting.

After my experience with bottling apfelwein this week, I worried about those bubbles. Ours carbed up and blew the corks after bottling.

I bottled still with wine conditioner. The SG was 1.01, it had not moved for a month.

OK, I've been following this topic for months. We make wine normally, so I thought I would try this recipe. We just bottled after 3 months in carboy. Added wine conditioner at bottling. Now our bottles are going off like hand grenades. When we pour in a glass, we are getting a full head of...

What can be substituted for dextrose?

Sorry to be dumb, but what is DAP?

Did you add any pectin enzyme?