Recent content by melamus

Thanks, all. I understand it needs to age, just want sure if there were specific reasons to age it in the carboy as opposed to bottles. I'll wait awhile longer and make sure nothing more settles out.

Ok, thanks. I'll stretch my patience and wait. :-)

I'm trying a recipe that says to let my wine remain in the carboy for 3 months before bottling. It's only been about a month and a half, but fermentation stopped and the wine has clarified beautifully. Is there any reason I can't go ahead and bottle it now?

Thanks. I've done a couple batches without them, but they are still aging so the jury is still out on if it worked or not. ;-)

Brew supply store, not bee. Sorry, Swype fail!

Lol. I've seen information on using CO2 cartridges to load a carboy before you fill it with your must to avoid oxygenation, and I've seen the equipment for it for sale in my local bee supply store. I haven't purchased or used any yet, and was wondering if I needed to. I take it it isn't a common...

How essential are CO2 cartridges?

No, it helps, thanks. I'm sorry if I offended. I've got my second batch fermenting right now, and I've been sanitizing everything as I go. Nice to know it really is important. And I will definitely check out that website tonight when I'm off work.

Kool Aid? Seriously, lol? My budget may be tight, but not that tight! Though it may make my kids fun... ;-)

I'm new to making wine, and was wondering if anyone has any advice?