Search results

Yes, it's still fermenting 2 bubbles/minute. Slow but stable. And upper layer is turning into milky fluid and lower into sour cream type pulp. I think I will wait. As I said filtering is useless. I use 50 micron mesh and all my sake going through and nothing is filtering.

I need some help or advise with my sake making. Two month ago I started my sake but after cooking my rice I decided to blend it in blender into uniform jelly. It was fermenting during last two months and now it's time to filter it but it looks like this type of liquid jelly is not filtered at...

The wine was very tart and undrinkable right after bottling but two month later it became smooth and much better. I think it should be aged 1 year and then it will be perfect.

My wine is aged for 6 month now and the oak smelts like caramel. Anyway every week my wine makes a layer of "white powder" at the top of the bottle (surface of wine) and finally it settles down to the bottom after I shake it little bit. What would it be?

Finally, I have bottled my persimmon wine. During my production I made a lot of mistakes so the final wine was not the best one. It's comparable to $7/bottle of sweet swine from Walmart but not any better. Anyway I have received valuable experience and I know how to do it right. This year I...

I did the second racking of my wine through the buon vino filter. The 1/4" lees at the bottom was mixed with a good amount of sand (tiny stones). I also put 3oz of Hungarian oak medium toast (per 7.5 gal of wine) into it and I want to age it about 6 month. What would be the best temperature to...

I'm going to do cider out of pasteurised apple cider sold in a 1 gal glass bottle. Cider says NO reservations at all. Only pasteurised. Should I add Camden in this case? Do I need to add Camden for secondary? What about oxidation and risk of infection during racking?

Today, I did it! I squeezed 3 gallon of juice out of 4 gallon of pulp and it went pretty well. After fermentation pulp became squeezable. I added little bit yeast nutrient that I didn't do before and more sulfates and now it will go to secondary fermentation after 3 weeks of primary. From...

Today morning I have got very exciting results in my 7 gal batch. The pulp suddenly got split at the bottom and started to separate clear juice from dense pulp. (see the pictures). The top, part drops smallest pieces of the pulp that falling down to the bottom in form of "dust". I hope it is...

Sorry if I'm wrong but I'm trying to act in a reasonable way. This thin sheet of lees at the bottom seems so negligible that I don't want to bother myself rack it one more time because it will not heart. I will wait another couple of months for oak aging and and watching the "diamond" growth on...

@Yooper @Blacksmith1 70+ days have passed since my secondary fermentation. My wine became very clear and tastes excellent with no sign of calcium that I added at the beginning. Anyway it is very sour (like from store) and hard to drink. The bottom of wine is covered with lees about 1/4 inch...

I have temperature about 70F, no more.

I added 1 gal of water into 3 gal existing persimmon pulp and the CO2 bulbs are going up easily through the pulp/juice. How long do you think COTES DES BLANC will perform its fermentation until 13-14% abv?

After 1 week of fermentation my persimmon puree is still pretty dense like in the beginning. Now fermentation is in process. Do you think I should add little bit of water or I can wait another week?

When I did, blackberry cider, after I added campden to blackberry juice it started "boiling" like a crazy few hours later on its own without external yeast.

Why I really need to add nutrients. Everybody say that they just accelerate fermentation but don't change anything in the end. The result is the same but slower. Isn't it? Or you think it will change the quality at the end?

I got nice volcano tonight so I had to find bigger jar and it would be ok now. I got another question, I have original gravity up to 30 Brixx (about 17% of potential alcohol) and I decided to use Red Star - COTES DES BLANC yeast that are supposed to be very weak and will ferment up to 12-13%...

I think to prevent volcano I should start very slow fermentation in my garage with at low temperatures. What temperature do you think would be acceptable and what kind of yeast would be appropriate Lalvin-1118 or champagne?

Hi wine gurus. Yesterday I harvested some fuyu persimmons and started 3 gallon must. I put the following ingredients into my jar 3 gal of persimmon blended puree with no skins 2lb corn sugar 3 Camden tablets 2 tsp of pectin enzymes The sugar has been measured by refractometer before I...

Hey Yoooper, do you know if it's a good idea to rack wine through the filter (buon vino) or this filter must be used at the very end before bottling? I'm thinking if it will filter out "good" particles too during aging or not.