Recent content by Will_Tingle

As best I could tell it was a LONG time since that DJ last had a lid on it, so that vinegar was probably flavored with more than it's fair share of garage dirt.... Pro sterilization I hadn't thought of - I live in nowhere, north Yorkshire, so bio tech companies are a bit thin on the ground...

The time frames were examples, but if I understand the above 2 responses properly, the bulk of your aging is better done in a DJ (due to head space) but then it needs a while in a bottle to get over the "shock" - yes? How long does bottle shock recovery take?

I've just been given a half dozen old glass DJs, on of which contained the gloopy natural reduction of 15 year old wine - looks like oil, smells like vinegar. Someone told me that once a DJ had got an infection (and therefore smells like vinegar) you'll never get it out - but I can't see that...

Is there a differnce (once the wine is clear) between Aging for 3 months in the DJ, and 3 in the bottle vs Aging 6 months in the DJ, then bottle and drink ?

Funnily enough, when I asked my dad if he had any idea's, he offerd me a can of petrol (gas) - that when I decided to ask here... -- Sorry about all the N00b question, but I'm a N00b...

Okay, so if I were making 5 X 1 gallon demijohns, could I split the pack between them? So, how do you go on withj the 50/100g tubs of wine yeast you can buy then? they seem to be fine as long as you keep the lid on between batches... -- Sorry for all the N00b questions, but I'm a N00b...

I've been thinking - given that the yeast basically "breeds" in your Wine, does it really matter how much yeast you start with? as far as I can gather the only difference it could make is a small difference to your total fermentation time. I ask 'cause I've been looking at the high alcohol...

Screw 'em - If they don't like the bottles the free booze comes in, they don't have to have any :) Seriously, I was thinking of wine bottles for stuff I know we'll get through in a couple of days (grape, Apple) and for bottles I know will be gifted away, and 250ml Bottles (i.e. 2 regular or...

Looks like crow caps are definitely okay From JancisRobinson.com, for people who love good wine

In the end I found that after 3 days in the OxiClean, they could ALL be scrubbed clean with hot water, a squirt of kitchen cleaner and the rough side of a sponge. Thanks to all who offered suggestions

You could always give actual kool-aid "wine" a go... I Haven't tried it myself, but the idea is that you ferment sugar and water, then add Kool-Aid (2 sachets per gallon), then let it age for a couple of weeks - people who haven't tried it tell me it shouldn't work (nothing other than sugar...

How well does wine keep in crown cap or flip top beer bottles?

Yikes! How about mild bleach solution - I've been lead to believe that about 1 teaspoon per gallon is strong enough to work, but mild enough that the residue won't be dangerous.

What dilution do I use for sterilizing equipment with campden tablets? How much contact time do I allow?

Well, I've tried OxiClean (as per labels thread) and 2 of the bottles have come up a treat. The rest are now without labels, but with impossible-to-remove glue squares. I'll Try ammonia next(thanks for that).