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i am so in!!! :)

I'm so in!! :) :ban:

I Love Free Stuff! :mug:

Done.

I make dozens of batches each day at my store, and the degassing process takes like 4 mins total, using a simple sanitized plastic spoon... Most people get carried away with what is required... Rack from bucket to carboy, add sorbate and sulfite, stir for about 2 mins vigorously, ad...

I always add sorbate to my wines, and I have made over 2000 batches (6 gal) at work and have had no complaints as to the taste. Both using kits an fresh juices.

Ate = Are lol

They ate talking about both actually... The sorbate for inhibiting the yeasts, and the sulphite as an anti-oxidant:

The soda stream syrups make 12 liters per bottle of syrup, says right on front of bottle. Tho I usually use 1 bottle per 15 liters.

Should smell like cheese by the second day.

Yes, cooked until it is something you would want to eat... You need to draw out the starches (sugars).

You need to steam it until cooked, that is all... You run water over it to rinse it it'll the water draining off of it is clear, then steam to cooked.

10 days later and I am still only getting 1 bubble every 35 seconds or so, can't check the SG as it is too high for hydrometer still... So... We continue to wait... It is looking better tho, I see small bubbles in it and it is less hazy.

Fat fingers... Rack to carboy, add chemicals, and airlock it... Give it at least 3-4 days to clear up (of using the chitosan or isinglass whichever krs uses... Then you can filter.

I would definitely use the chemicals now and stabilize and degas and clear it

Skreagles: I have a scotch bonnet pineapple chenin blanc on the go too... It's gonna be hot! 1 whole pineapple, 2 lbs scotch bonnets. 5 gal batch

Edit: *100*

Scott, I don't know how I survived before Better Bottle.. After trying one we ordered 200 of them. ;)

Won't be a problem, in secondary it is still fermenting so not an issue. And after you clear it, it will be degassing at that point and forcing any oxygen out the airlock. So just keep the bung tight and keep water on the airlock and you will not have any issues.

I only use plastic primary fermenters... I have done over 2,400 batches ( I own a vint on premise) in the last 8 months. So I would say they are fine :)