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Hey guys! I have an update on this as I told you guys I would let you know how it turned out. The wine is fantastic! I don't know how it happened but there isn't a thing in the world wrong with it that I can taste. I was able to get the smell/taste of sulfur out of it and was able to...

Also, are you saying that I should boil water then add the campden tablets to the boiled water? Wont that kill the sulfites? Or is the aim to kill the sulfites leaving only SO2 left over in solution? EDIT* I was just going to crush 6 campden tablets (K meta) and mix thoroughly with a cup or...

Okay, thank you so much for your help. I will add the k metabisulfite now. I have campden tablets so I will add 6 to a little bit of the wine and stir then add to the 6 gallons. Also, I went ahead and scanned my notes from this batch and would like to share them with you and everyone else...

Hehe, it's no problem man. Actually thanks for posting because I had forgotten all about this thread. And I mentioned that I would tell everyone how it turned out. So, thanks! :) I just wished it would have turned out better... but oh well, that's the beauty of home wine making I guess...

That is what I did first. Was the "splash racking" I did that like 4 times in a row and then I waited like a day or two then did the racking with the copper and filtering and stuff. I guess I went a little overboard.. Is there anything that I can add to it to help with the oxidation?? Like...

Okay. That was mostly what I read was to use Camden and K sorbate to stabilize it and wait a couple of days to sweeten it, then a couple more before bottling. So thanks for clearing that up. Couple of questions though. Should I go ahead and add 6 crushed campden tablets now before any...

You are correct. And yes, I believe during the home stretch before bottling I let it sit in the carboy for like 2-3 months. I'm pretty sure that's what did it in. That was like a year or two ago and while I drank in total about 6-7 bottles of it, hoping every time the next bottle would be good...

Okay, I know it has been a while since I posted on this one but I will let you know how it went. It turned out terrible haha. Which I am laughing because I know why it went bad(I think). I let it sit too long on the lees and other waste at the bottom of the carboy. It wasn't completely...

Hey guys! I am at a loss.. Okay, let me give you the rundown. I started a batch over the summer. It is a solid blueberry wine from 4 blueberry bushes that we have in the yard. It took me about 2 years to get enough as the bushes themselves are quite old and the production on them has...

Okay, we'll I'm just not gonna worry about it then, I'll just try not to submerge them.. I mean if something happens to one or both of them I will just order some new ones. I mean they were only like $2.00-$2.50 or so and in the grand scheme of things that's a little change compared to some of...

Okay, that's what I thought. That's why I only bought enough for my better bottle carboys and not one for my thick primary bucket. And, if you notice, I put it on the thinnest part of the plastic carboy. However, like I said earlier, I put them on last night and filled one of my carboys to...

Thank you for the indepth explanation of how these thermometers work. I actually was think about the fact that they would probably be destroyed if one were to try to peel one off. That's why I placed them a little below my estimated half-way area if the carboy(as I usually make 6gallon batches...

Okay, I just went for it and put them on there sideways. I can say that after filling my better bottle carboy that these thermometers work horizontally and/or vertically. I just decided to go ahead and do it. I tested the water that I put into the carboy from the faucet, after it was...

Well, I had planned to put them on the outside of the carboys, not inside of them. I was just wondering because the 2 liquid crystal thermometers that I bought are THESE exact ones from finevinewines.com. But I also saw some that looked like THIS . I just want to make sure the ones that I...

I was just curious. Can a liquid thermometer like THIS be used horizontally instead of vertically? The reason I ask is because I use the 6 gallon Better Bottle carboy somewhat similar to THIS and it has ridges and the thermometer will not fit between the ridges on a flat surface. Or, is...

Okay, Thanks! I will try to remember to post every so often on how it's going, and eventually on how it tastes. Thanks for all of your advice!!

Okay, sounds good! I really appreciate it! O wait, I have one more quick question hehe. Does the second recipe that I posted look okay(I mean the amounts of everything i.e. yeast nutrient, pectic enzyme, acid blend, tannin, yeast, sugar, water) Or the next time I try it should I try adding...

Okay, thanks! I will rack it now, I was just wondering about that. Also, after racking should I move it to a room that is not so warm all the time? And just for future reference, what is a good room temp. to make wine at in general? Thanks again!!

Hi, I am experimenting with a recipe and I think I have messed up already lol. This is the original recipe: 4lbs. ripe pineapple 2lbs. sugar 7qts. water 1/2tsp. acid blend 1 crushed campden tablet 1/2tsp. pectic enzyme 1/4tsp. tannin 1tsp. yeast nutrient 1pkt. Champagne yeast Now...

I'm in:))