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if you age it in a carboy bulk age, you will get a more uniform flavor through the batch. if you age in bottles you will have possible sediment, less uniform flavors, and its possible to have one or two that have become corked I would bulk age in the carboy. unless you need it for...

you could make a starter, and slowly add your must (wine) to the starter until fermentation is vigorous, then add that mix to your must. or just use lavin EC-1118. that stuff is probably one of the strongest wine yeasts out there that does not resemble distillers yeast.

no problem! also if you filter your wines, that helps alot too. such if I filter my wine, I usually only filter whites, but that removes much of the CO2 and only needs a few quick blasts to remove all of the co2. good luck :tank:

TwoHeadsBrewing is right! the Campden bonds with the chlorine and evaporates when it is boiled, and also can evaporate overnight like what is mentioned above.

oh man that vac-vin deal takes forever! esp if you have a kit wine. I would go the brake bleeder route, thats what I have done and it works great.

to make it totally de-gassed I usually let it sit for at least overnight with a vacum on it. here is how I vac degass with the brake bleeder..... I attach my set up to a full carboy. I then pump it down to 23 in. I leave it there for about three days and over the course of the three days...

don't use the plastic carboy it will collapse. the glass is ok.. I use a brake bleeder and regularly pull 20-25in with out any problem. I know my wine is degassed if it will hold 20in for more than an hour. the only wine I degass is white though, usually with 6-8 months of bulk aging it...

wait why are you racking it?? I just let mine sit and then bottle. the directions say no racking!!!

sweet! I will need to try this one out this week. Sounds really good! I will make 2 gallons though. what if you were to get them whole and crush them? I think that would be really good too. I might try one gallon like that.

+1 on the cranberry wine! I have 6 extra one gallon carboys and I would love to try that one!

holy hops!! thanks for the recipe twoheadsbrewing. maybe ill try to bring this to a brew day sometime. I am really really excited about the Citrus wheat. it smelled great fermenting. :rockin:

sweet Ill check it out. I am excited to try this one out. are the BYO recipes usually all grain? or do they have a partial mash/ extract version available? EDIT: they have both versions. thanks!!

what about BierMuncher's SWMBO lay..... er I mean slayer?

Anyone have a partial mash or all extract recipe for the Racer 5 IPA? this is one of my favorite beers and I have been unable to find a recipe for it so far. Thanks!!! :rockin:

I have used Lavin EC-1118. and cote Des Blanc with wonderful results. try this https://www.homebrewtalk.com/f32/better-than-apfelwein-29003/

yeah thats why I do a ton of 1 gal batches, if they are good they make it to the 5 gal. I love to experiement so I probably will try a meritage of the strawberry and the pineapple. ill make 2 bottles of it and let it age forever. that might be good though.

if its brown or has a slightly brown hue, its probably oxidizing or on its way quickly. either add some campden, top up and get that bad boy under air-lock. If you wait too long you will either have totally undrinkable wine, or your wine will become infected with acerbater bacteria, and you...

I have a ralphs here in town that has it fresh. but I cant imagine its too good.... isnt the growing season abit......... over? oh well ill try that one out though its more than enough and ill have some leftover too. have you made more than a 1 gal batch? we have a cash n carry that sells...

nope! haha cooollllldd here. if you go above 80, your wine wont go into a black hole or something crazy. but you will get very very strong banana esters at 85deg or above if your wine totally ferments there ( a very strong banana flavor and nose) I have been fermenting at 65 or so. With my...

I have used all of those except the egg whites. I would not recommend the bentonite, its better added pre-fermentation.