11 Comments

  • Harold Howe
    Posted September 23, 2018 9:47 AM

    How did you measure the 2% to 3% simple syrup by volume? Are you talking about being between 2 to 3 brix on the hydrometer after sweetening?

  • Karl Keenan
    Posted September 23, 2018 9:47 AM

    I think I added too much sugar because my wine have been bubbling for 10 days , is it okay to let it continue to ferment?

  • Karl Keenan
    Posted September 23, 2018 9:47 AM

    Could you just add a juice concentrate for a sweetner

  • Sobin Mathew
    Posted September 23, 2018 9:47 AM

    Hey its been almost 22 days i hav put my wine in jar.. now i tasted little ,but suger is less, do i can add extra suger at this time…. ??

  • slash2jimi
    Posted September 23, 2018 9:47 AM

    So my blackberry wine is almost done in the secondary fermentation. I'm going to rack it again for aging and clearing because it needs to clear up a bit yet. I was going to add a camptdem tablet and potassium sorbet and let it sit for a few months. Should I wait to add the potassium sorbet right before bottling and sweetening? Or should I just add it when I let it clear. I herd it's supposed to help clearing because it stops the yeast.

  • Based Thucydides
    Posted September 23, 2018 9:47 AM

    Well-executed video. I learned something new. Thanks for that.

  • Elizabeth Dettrey
    Posted September 23, 2018 9:47 AM

    How did you figure out the sugar percentage? I am only familiar with adding 1 part to 2 parts and such.

  • Dilandrea Finley
    Posted September 23, 2018 9:47 AM

    What yeast did you use for your strawberry wine?

  • Terry Nicholson
    Posted September 23, 2018 9:47 AM

    Wouldnt filtering help remove sediments?

  • stevanus marcello
    Posted September 23, 2018 9:47 AM

    nice tutorial

  • madendorff1
    Posted September 23, 2018 9:47 AM

    Hi did you put the potassium sorbate in before the syrup, and how much would you recommend per gallon

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