On Sep 1, 9:56 pm, Tater > wrote:
> On Sep 1, 11:30 pm, snpm > wrote:
>
> > On Sep 1, 8:59 pm, Tater > wrote:
>
> > > ok, started a batch of plum wine, and am wondering how i should keep
> > > records on this, what should i record? acid level, inital SG,
> > > ingredients added, starting SG, yeast type, camden added, ammout
> > > nutrients, enzymes?
>
> > in my opinion, I'd add
> > carb source
>
> ??????
>
> <sniped a good list>
>
> some of your items would be moot, as I would end up doing them the
> same regardless of batch(stirring, type of secondary, rack or
> transferred, etc.) to help reduce variables in batch changes.
>
> acid adjustments and what recipie are issues I am having problems
> with, but can understand why recipies differ. my batch of plums had a
> high acid content, which meant i had to use a different recipie that
> allowed fruit/water ratios to get acid levels in the right area.
>
> I suppose some of it depends on what your goals would be, getting a
> good process worked out(me), setting up a failsafe way of making
> wine(me), or trying to optimize the fruit(you), or altering processes
> to improve certain characteristics(you)
>
> but dont let the rest of the readers stop. I'd like to have a list of
> everything on the label, while looking technical, it'd allow me to
> open a bottle of wine, taste, expectorate/chug, and find out what i
> did wrong/right.

Fair enough You may think them moot today, but what if you change
your methods in the future? Are you sure you will remember exactly
when you stopped doing it one way and started doing another? I dont
think there is a failsafe way of making wine, but if you find one, do
publish it!