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If you have smaller bottles you use as secondary fermenters, you can use those to free up your large fermenter. Either way, it doesn't matter as long as you have an airlock, which will prevent oxygen from seeping back into the fermenter.


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My initial thought was that you should get a smaller vessel, but thinking it through likely the CO2 would drive out any excess oxygen or the yeast would consume it. I think you should be OK. I would personally get a second smaller fermenter as it allows you to make a small and a large batch in parallel, which isn't a bad thing :-)


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Try siphoning off a glass of the wine and adding a pinch of BiCarbonate of Soda or Calcium Carbonate, give it a good stir and see how it turns out.


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My first wine making book was: First Steps in Winemaking by C. J. J. Berry I would recommend it to anyone starting out, it is simple and as a bonus you can get it off Amazon for 1p. It was the first book I got on any form of brewing and I still enjoy flicking through it.


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Add some boiled Bicarbonate of Soda, that will drop the Ph, start with one tsp in about 50ml. Aim to get the Ph to around a bit above 4 and then you should be OK.


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As it is the stage which contains the majority of the activity (the first 3-4 days 90% of fermentable sugars are consumed), it is also the stage when the majority of waste products are produced by the yeast. The temperature control over this period plus the variety of yeast used will have the largest affect on the flavour profile of the beverage. Obviously ...


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One of the major points of making wine is to make an alcoholic beverage. The primary fermentation stage is when the majority of the fermentable sugar in the must is converted by Saccharomyces yeast, through fermentation, into ethanol and CO2: C6H12O6 -> 2C2H5OH + 2CO2


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My experience with mead is that you should wait. What I do personnally is I bottle (I use twist-cap bottles which are not really air-tight), wait a few months and then siphon again to clean bottles, leaving just a bit more dead yeast at the bottom. My mead usually becomes really clear after about 8 months, and stops tasting yeasty at the same time. It's ...


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My plan of action is to test 11 fining agents: Albumex Bentonite Bentonite Biofine Clear Canaton Bentonite Caseine Soluble Colle Perle Cristalline Plus Inocolle Extra N1 Polycacel Polyclar VT Sparkolloid I plan to do 50-100ml samples in 100ml beakers. Most likely I will store them loosely covered in the fridge (I'm not too worried about oxidation in ...


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I have never encountered this before but is this any help to you: http://winemakersacademy.com/bottled-wine-cloudy/



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