Recent content by andrew_ysk

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  1. A

    How to calculate for Chaptalization ? and other stuff

    They sound scared off by me.. no idea.. very discouraging ..
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    How to calculate for Chaptalization ? and other stuff

    I have already fitted airlock since last night. What's wrong did i made that make you puke ? is it that hard to explain before ditching ? sigh!
  3. A

    How to calculate for Chaptalization ? and other stuff

    What happened ? Why "OMG" ? Can you guys just explain thing instead of keeping me in suspend ?
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    How to calculate for Chaptalization ? and other stuff

    Why ? what happened ? Did i did something wrong ? can you at least explain before ditch me ?
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    How to calculate for Chaptalization ? and other stuff

    What is the proper term for "sieve out the grape pulp" ? racking ? (i think racking is to rake out dead yeast and settlement. )
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    How to calculate for Chaptalization ? and other stuff

    Starting measurements: brix 16.7% , SG 1.070 (roughly only able to make 9.19%ABV if fermented to FG=1.000) no record 21 oct measured: SG = 1.010 , Brix = 5.7 - 5.9% (most probably affected by alcohol produced) , PH = 2.7 21 oct night measured: 5.1% brix, added 250g white sugar, brix become...
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    How to calculate for Chaptalization ? and other stuff

    Why the apology ? I felt what you posted before is good info , in fact i took note of it in my wine note book.. I felt what you said is totally right and good info.
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    How to calculate for Chaptalization ? and other stuff

    Is it possible grape wine taste "smokey " ?
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    How to calculate for Chaptalization ? and other stuff

    Ya.. next year .. i have got proper wine yeast purchased (4 packs) in fridge now.
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    How to calculate for Chaptalization ? and other stuff

    1 of the 1 gallon wine taste weird by now.. this is the one that was having bad startup. due to i decided to abort turbo yeast (to purchase a proper yeast). It taste a bit off.. i don't know how nail polisher smells like, but it has a tiny weird taste to it.. i suppose the "off" flavor.. or...
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    How to calculate for Chaptalization ? and other stuff

    Wil a non properly fermented wine get bad and causing stomach ache (if no mold)?
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    How to calculate for Chaptalization ? and other stuff

    Yes, agree with you. But i would like to master the art of it.. don't like to blindly do things.. because if i don't learn now, i will sure have to learn next year.. I have being doing blindly ("less than half bucket of water" in term of knowledge of wine making) for several years... only this...
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    How to calculate for Chaptalization ? and other stuff

    no, then i might overshoot and failed with syrup.
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    How to calculate for Chaptalization ? and other stuff

    ABV for beer calculator is not same as wine calculator ? Chaptalisation for beer calculator is not same as wine calculator ?
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    How to calculate for Chaptalization ? and other stuff

    I see, i got it now.. I have to find the SG to the desired ABV and put it in "Goal SG" , right ? I think it should write "Goal ABV SG" instead of "goal SG"... How about "current SG " ? what is it ? is it just "current/ starting SG " of the grape mast ?
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