Search results

yeasts say they will go for a % of alc but they are living and if are a happy culture they can go beyond that % stated by manufacturers. The way to stop a wine with residual sugar remaining from the fermentation is to add kms (Campden tabs, or other sources of meta-bisulphite) and chill it down...

The density of water at 20 ̊C is 0.998204 g/cc and that density translates to the same value in SG. But at 4c (40f) yes the density of water is 1.00 (colder temps make things denser usually)

The lower the SG the less sugar there is.. water is at approximately 0.998. But because sugar increases the density of the liquid it will lead to higher numbers the more sugar you have. Alcohol being less dense than water will cause the numbers to drop as you ferment and if fermented dry (no...

like green bell peppers, or maybe like geraniums? sorry if i am being very specific but the aromas can mean a big difference. i am just referencing a 3-page list of things it could be. BTW what grape variety is the wine?

Define horrible. there is different tastes and smells that can mean different issues

Acid blend is a blend of Tartaric, malic and citric (ratios of the 3 can vary due to who makes the blend but it would be listed either on package or somewhere online)

Be warned.. to get a vine producing it will be about 3 years to get good grapes (first and second growing seasons i would remove any grapes it tries to produce to give the vine a chance to work on its root structure and the green growth for future trunk development)

depending on the acid in the fruit.. you can de-acidify a wine/juice (tartaric and malic are the ones i have done before) without adding lots of water... maybe just enough to dissolve the agent.. and i"m very sorry but my mind works in metric. so, i don't know the gallons and lbs conversion off...

well check you SG... if the yeast has slowed down or died off that could be a cause or maybe never fully got off to a start and has died

only water needed when fermenting fresh grapes is for your yeast culture rehydration and maybe KMetabisulphate if you are using that as opposed to Campden tabs

i suggest only slight modifications. use hydrometer so you can see better for sure when all sugar is consumed. and for racking once done the ferment you only really need to wait 3-4 days for the heaviest stuff to drop out. and when inoculating with Malo.. listen to the carboy and watch it (you...

Only wines you want the malo to proceed but CAN (doesn't mean should) be done to most wines, and malo likes it around 68-77. Take a look at this link. It is more in-depth but if you look at ranges for the temps. malo like and other info. This is from commercial winery supplier so take claims...

it can happen naturally but the conditions for it to occur are border line safe for a wine in my mind (the lethal limit of sulphites in wine for ML bacteria is 60ppm and that is usually what i ad when i finish a ferment unless i intend it to go through malo) so inoculating it with malo allows...

I Think they are called Steve.... :P sorry I had to

i wonder if they SO2 (sulphites) the must or juice and malo bacteria usually don't like even what is called "total SO2" of 60ppm (or 60mg/L). where yeast can handle higher so2's .. not much more. This is just my guess and i have never made a kit myself nor have i test the SO2 of a kit .

consider doing fine lees stirring, if you have nice clean lees and had a clean ferment.. after the first racking off of gross lees post ferment (when 100% done the ferment) you let the fine lees settle out and you gently stir them this can help add body to a wine. (if in doubt of your lees...

you can get new corks for those bottles they are often called T-top corks. I have seen them at some homebrew supply shops

a pa? and check your brix/sg it could just be gas still in the wine. how does it taste/smelll

Sorbate is used as a yeast inhibitor and added shortly before bottling a sweetened wine camden tabs is the most common homebrewer form of sulphites ( i forget if it is kms or another _ms), which when used in the correct doses along with proper handling of the wine it will protect a wine.