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They push a lot of air but probably don't cause much of a vacuum.

Now you have to. What's the worse that's going to happen, it will kill you? Lol I do wonder how long beer, properly stored, will still be good.

You are right. He said its -29 where he is at! 60 degree difference. Bottom line either way works.

2 year old Honey Porter. Delicious!

It takes a bit for all CO2 to escape. If it was still fermenting, even a little, it will keep producing CO2

Snow only gets to 32. If the air temp is colder then don't put in the snow. Yes I've done that plenty of times.

CO2 is a byproduct of fermentation. When you add priming sugar prior to bottling what you are really doing is restarting fermentation. That's one way to carbonate bottled beer.

Just opened a bottle of Honey Porter that I found sitting in the corner of my basement. Actually a case of 22oz bottles. It is excellent! Kind of surprised on how great it is. Anyone else have a similar experience?

How did you fit 5 gallons of juice in a 2 gallon container?

If you're going to age your wine why add unnecessary chemicals?

Personally I would use minimal CO2. Hopefully someone else will chime in with their opinion and some actual settings.

Age and clear naturally.

Are you tasting sour or the yeast? At this point you have a ton of suspended yeast.

And let it age.

Wash it!

You add sulfite at rankings to prevent oxidation of the wine, and keep bacteria at bay. Racking and time will degas and clear the wine as well as get the wine off the dead lees. Wine can pick up off flavors from the lees.

Have you racked to secondary yet? It should taste like sh*t. All the yeast that's still in suspension. No, you didn't ruin it. Just don't do it again. You need to be patient when it comes to wine.

This is what I would do. Leave in secondary for 2 weeks. Do not bother adding fining agents or degas. Rack into clean carboy and add sulfite. In 3 months repeat, in 3 more months repeat. I would suggest once more. Bulk age for 9 months. Rack into a clean bucket or carboy adding sulfite...

3 year old JAOM

A lot of it depends on the yeast. Yeast can really very on temp range from strain to strain. If too cold they don't work. If too hot you end up with "rocket fuel" that will take time to mellow out or kill the yeast. In general 65-75 is a good range for most yeasts. BTW Cherry wine is so...