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Wild Berry Wine

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le0n:
Here's the vial:


To my surprise, there was absolutely no activity after it went though the filter. not one bubble. Guess all the yeast got caught because it was bubbling like crazy in the hydrometer flask. It did take an hour for the small amount to pass through the filter.

I drank what didn't fit in this vial and it tasted ok; way to sweet of course. Measured ~10% alcohol with the Vinometer (sampled out of the spout). That seemed kind of high this early on, but I guess that some water was stuck in the pulp that remained in the filter. Eh, I'll do the math later from the SG measurements.

le0n:
"The addition of sodium benzoate and/or potassium sorbate to a food product will raise the pH by approximately 0.1 to 0.5 pH units depending on the amount, pH, and type of product."

^^ Found that.

K-Sorb (potassium sorbate) is what that guy used in addition to K-Meta.

as you've stated, the anthocyanins are sensitive to Ph changes. i should have remembered because i did the cabbage science project last year with my daughter.

for now, i'm going to stay away from potassium sorbate.

le0n:
reading from this morning:


1.062 SG (1.064 SG Corrected).

Ok, I thought the Vinometer reading was high. Based on my original SG of 1.105: (1.105-1.064)*131.25=5.38% ABV (this will be the fourth day)

I'm supposed to rack it into the secondary vessel when it hits 1.030 SG.

le0n:
this morning 1.052 SG (1.054 SG Corrected):


edit: at this rate, it will be in the primary until day 8.

le0n:
this morning 1.046 SG Corrected:

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