Search results

It's not the distance from the top to the surface of the wine that matters. It's how much wine is touching the air, and the oxygen in it. At the top, the surface of wine is really small, a few inches down, it's almost the entire size of the inside of the carboy.

Feet!

Campden is potassium metabisulfite, not sodium metabisulfite

Visual signs of fermentation are like a weather report...rarely correct, but generally almost right.

The K is the chemical symbol for potassium, so KMB = potsassium meta bisulfite. Sodium meta bisulfite would be NaMB.

Worth every penny.

A fermenting bucket would be much better to start with. The carboy can be used for secondary and aging. Also, the biggest tip I can give you is to triple or even quadruple the times in the instructions. Everything else is good.

Well, here's the problem...without a hydrometer, every answer will be a guess. You could have made 3 bottles and the money for the fourth could have bought you a hydrometer.

How did you get 16%. Most yeast will never get that high without a whole lot of work.

No, but it really affects you sinuses if you get a nice steamy whiff of it!

Why would you put it back in the fridge?

When you take the bottles out of the cooler, they will probably start fermenting, since your SG is 1.000

How long did your wine sit total from yeast to bottle? If it was less than 6 months, pour it back into the carboy and get it under airlock. Any air exposure to the surface of the wine is bad after about 3 or 4 weeks.

Yeast is a probiotic.

Might be live yeast still in the drink. If you become "regular" after drinking that concotion, you can almost guarantee that is what has happened.

That first Pinot kit is less than $100 at Southern Homebrew...

You better get a blow off tube on that...pronto!

Most of it is just a dissolved gas, not all, a vacuum pump will pull the disdolved part out. The rest will come out eventually.

Vacuum pump?

Call the manufacturer and explain what you did. They might help or might send you a new kit for a reduced price.