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I'm getting rid of three - 5 gallon carboy. Each mouth of them have a chip on the outside. They still fit airlocks just fine though. $25 each or $65 for all 3. Located in bethlehem , pa.

I just came across about 100 pomegranates and am looking for a good wine recipe and any suggestions that may make it easier to either juice them or separate the seeds from the pith. Thanks !

I added some potassium sorbate to a batch that I currently have in a Carboy before it was completely clear. I'm assuming that it will continue to clear and drop lees, but will adding more Ksorbate to it be an issue once it does clear and I'm ready to bottle?

Alright thanks a lot.

My sister lives in Arizona and doesn't have any home brew stores around her area. I want to send her some supplies; Ksorbate, Kmeta, pectin enzyme, etc. Before I do I wanted to make sure that it's legal to make wine in that state and if it's okay to ship the products to her. Can anybody help...

The only cans of welchs that I found are good for 48oz each. What size are the cans in the recipe?

I ended up letting it sit for another week. The gravity finally went down and it tasted pretty decent. I bottled and am just waiting to see how it turns out. Thanks for the suggestion.

No, it was at between 68 and 70 degrees.

I did that when it happened. That was 5 days ago and the gravity hasn't moved since then.

So I had a Belgian blonde ale in my primary and it seemed to be fermenting fine. After 3 days I came home and it seemed that all of or the majority of he yeast bubbled out of the airlock. I cleaned it up and checked my specific gravity.. It was 1.019. According to the recipe I'm following, my...

Hey, I was kinda joking a little bit back there in that last post! I haven't gotten around to it yet but I'm going to try setting mine up like that. I'll let you know how it comes out!

Are you sure you're not trying to sell that pump?

I heard that boiling any fruit or vegetable isn't optimal for wine making. Did the recipe say to boil them, or call to pour boiling water over them in your primary?

Why'd ya move it so quick? I would've tried a little yeast nutrient or energizer to get the fermentation moving along. What are your readings at now? If they aren't going down at all I'd personally consider putting them back in the primary, repitching, and waiting until it was at 1.02 to move...

Well that's my main concern. I understand that not all glass carboys are created equal. I have some that are over 40 years old from an old water purification company and a few that were manufactured within the past couple years made for winemaking. I just wasn't entirely sure if the rating of...

Okay awesome. I've noticed that the yooper always emphasizes keeping carboys topped up to just a couple inches below the bung so I've been making sure that's where I keep them. My plan is to use a jar to set up an overflow to avoid moisture being pulled into the pump. I'll post pics once I get...