I have an oak leaf and burdock wine that has gotten stuck at a SG of 1.024. The pH reads 2.76, so I suspect that the high acidity has caused it to get stuck. I understand that dissolved CO2 can cause a wine to be too acidic, so I'm wondering if I might be able to restart the fermentation by degassing the wine at this point, thus increasing the pH? I do however recall reading somewhere that degassing a wine …
Last year (2016) I made a small batch of wine from my own grapes. I started out mostly ignorant of most things regarding wine making (I had already been homebrewing AG since 2015), and what I read confused me more. So I had this thing of "f**k this", I will start with it and see what I can do. So the only things I bought were a bag of wine yeast and a bottle of pectinase enzyme. All the rest …
I'm wondering if degassing and removing the suspended CO2 (a part of, and a percentage of the wine) changes the totals for ABV% as it applies to yeast tolerance. It seems that by degassing you would inherently increase the existing ABV% because there is less total parts then when you started off before degassing. Even if 1% of the mead/wine is CO2, and it's released through degassing, that would mean the ABV would increase. On the flip side, by removing …
Long time brewer, first time vintner here. Working through a winexpert Pinot Grigio kit. Primary and secondary fermentation went off without a hitch. Got to the stabilizing, degassing, and clarification last night. The wine is currently in a 6 gallon glass carboy. I added the stabilzation chemicals as the directions indicated, and stirred for the 2 minutes, as the directions indicated. I was using a mix-stir gizmo, hooked up to an electric drill. For these first two minutes, right or …
I bottled my first home made wine last week. It's an apple wine that didn't turn out so well. The good news is that I think I know most of the reasons it isn't very good and I'm going to try again with a rhubarb wine soon. One of the big mistakes I made was not degassing the wine enough. The finished product has nearly carbonated, harsh taste and when i pour it there are large bubbles at the top …
I have now decided to try my hand at some wine making as SHMBO decided she would also like to enjoy the fruits (haha) of my hobby. In the instructions for the kit I received (White Riesling) I was told to leave the must on the gross lees for one week and secondary for two weeks before degassing/fining. The instructions also mentioned that the gravity should be around .996 after secondary. Well I'm about a little over a week into …
Some my wine/meads have been a bit bubbly after bottling. I'm thinking the problem is I have not be degassing. If I use a drill whip, how do I ensure I will not bruise or aerate the brew?