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My last kit told me to degas fpr 10 mintues. Took almost 45 minutes with the wine whip

I've never heard of boiling the bentonite, sparkaloid yes bentonite no. you might need the bigger particles of bentonite to have a large enough charge to pull out them sediment

My recipe I am curently trying 1 gallon Welch's Concord Juice 1 can frozen Welch's concord concentrate Sugar to SG 1.100 Will add another half to full can of frozen to back sweeten if necessary, might try to do that Friday. Started Feburary 5th

I used the regular Welch's Concord juice and frozen concentrate

double post

Usually you take the time to stablize with sulfates and sorbates to prevent a refermentation, unless you are bottle carbonating using the remaining yeast. Which you don't need to do with a pressurized keg system Clear as mud?

Curious as to which Welch's you are using? My Welch's Concord is so dark its almost black in the demijohn

I've got a Wild Welch's Concord awaiting bottling at the moment. Last sample was very good, next time I am thinking I need to do more than a gallon. 1 Gallon concord grape juice 1 can concord concentrate sugar to SG 1.100 Montracet yeast, nutrients as needed finishing around 1.002, will likely...

I just racked to 2nd last night, had to keep degassing and adding yeast nutrient. This has been the batch that is constantly forgotten about. I accidentally left the fruit in WAY longer than I expected. There has been lots of pulp to deal with even with the fine mesh bag. I meant to rack it the...

OG 1.118 and it fermenting nicely at 50F

I've been playing with Montrachet lately, it claims to die off at 13%. If you get you sugar content high enough you should finish with something of dry to semi sweet. I'm only about a week into this test so nothing to say about how it actually finishes, yet...

This is my first attempt at the Langers brand, but have had good luck with more "premium" brands like Welch's and Indian Summer. Its all in the name of exploration. The guy I bought my wine kit off of gave me just under 200 empty bottles and I've got plenty of room for aging. At a gallon a...

You have to read the cans, most these days are preservative free thanks to angry health conscious moms. Which is why a lot of these canned goods are only good about a year, instead of 3+

took the SG reading this morning and it dropped to 1.040. I figure that can't be right, some sugar must have settled. So I mix and mix and it stays the same. So I add a little more sugar and mixed and mixed, came all the way up to 1.050. I give up and itch the yeast at this point because...

Now that is a big batch of miscellaneous items, best of luck and happy experimenting

I decided to get a little experimental today, I've got a lot of open 1 gal "carboys" to fill. I got the idea to name it "The Bad Idea?" while grabbing ingredients at the grocery store. 1/2 Gal Mango Juice 1/2 Gal Pomegranate Blueberry Juice 1 Can Pomegranate Blueberry Juice Concentrate...

I went with a Concord Grape and a Apple, kiwi, strawberry, passions fruit mix with frozen raspberries, strawberries and blueberries. We'll see how that one turns out

I was hoping for more specific recommendations on what to try, but this will likely be my game plan

Just looking for you to share your favorite 1 gallon recipes, or something that you might make in 5/6 gallon that might be worth trying in 1 gallon. I've got 5 open gallon jugs and 3 free primaries, help me fill these suckers up. I do have a bunch of apple based stuff in the works at the...

according to the conversion I found 7 brix equals 1.028 Specific gravity, thats sounds super high