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I work with wine not beer so I use a program I wrote myself in VB.Net. tracks current brews, evaluations, batch info, and even inventory (though inventory it tailored to my racks and I'm not skilled enough to be able to let the user configure their own racks in program) I considered selling it...

Oxyclean does seem to help. Thanks to everyone for the input. Cheers!

Well i make wine not beer. And I'm worried about red wine, which I make the most of, making other wines take on a red wine smell Thanks for the oxyclean free idea

so I normally make 4 gallon batches using food grade bpa free 5 gallon buckets for my primary fermenters. Even after repeated washings and multiple spraying with bleach and letting it sit, washing and repeating I've still noticed some odors. Does anyone else have this problem and if so what...

Here's where I got the idea. You can see how the filter sock works there

I don't know what to tell you. It works. Had you said that an hour ago I could have made a video, but now it'll have to wait until my next batch. The only real problem is foam. If it foams alot sometimes the foam spills over the top of the sock but the liquid flows just fine.

Nope, gravity does the job just fine.

This is the filter sock I use https://www.amazon.com/Micron-Singed-Polyester-Filter-PESP3S/dp/B004F9GXG2/ref=mp_s_a_1_8?crid=13J82W3CDAQE1&keywords=1+micron+filter+bag&qid=1649966729&sprefix=1+micron+%2Caps%2C169&sr=8-8

Actually I got the idea from a YouTube video, I think the guys name was church mouse or something like that. It's a good idea and works really well. And they can bash me all they want. If I've discovered anything it's that there are as many methods to homebrew as there are homebrewers so I say...

Let me know how it turns out. Never thought to boil it. Maybe I'll give that a shot next time. And I tend to shy away from making anything that may cause my bottles to explode so I dont know that I'll try hard seltzer.

I'm fine with that 😁

Correct. It's actually 3 parts to the stopping the ferment process. Yeast is 3 microns in size, so by filtering with a 1 micron filter sock it filters out most of it, the campton tablets kill whats left and the potassium sorbate makes sure any left behind doesn't reproduce.

The last batch I tried was 5 cups sugar to 1 gallon bottled spring water for an S.G. of 1.1 (I like sweet wines so I tend to start with high S.G.s and I used Red Star premiere classique this time but I have also tried lc-1118. Last batch I had to add 4tsp acid blend (pH started at 11+ and it...

new to this forum. Successful brewer of almost 100 juice/mash wines. Including non-traditional wines like coffee I've seen many people bash unusual brews on this forum, so if you are the type to ask "why bother?" Don't talk to me. In my opinion, the reason "why not" is good enough to try...