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It will not hurt it to induce some oxygen while in the primary. When the must gets down to 1.020 rack to a carboy fit your airlock and leave it alone.

If your on day three shouldn't it be in a primary not a carboy?

The baking soda doesn't hurt the fermentation or have any off flavors? Thanks

I made a one gallon batch and used all 32 oz also and the acid is a little over whelming.

It keeps the big stuff out. I wouldn't worry about it.

Does it smell like it has been fermenting?

It will seem to because of the smaller neck of the carboy verses the primary.

Just bottled one gallon of Skeeter pee from dry yeast.

If it was still fermenting good say around sg 1.030 when you "poured" it ,I say rack it off the lees and top it up. Should be fine

I opened a bottle of the white grape tonight and it has came a LONG way! When I bottled it about 3 months ago it was very harsh but in just 3 months it has melloed out nicely and you can smell the grapes alot more with less alcohol smell. Glad I didnt poor it down the drain now.

It was indeed something on the carboy, still not 100% sure what. So I racked It into another carboy and its crystal clear .....do I need to top up the jug? Its not like its going to be a fine wine! But I dont want to harm the pee;)

How old are the corks? Not some left over by your great uncle or anything?

Im in!

This is the first time I have used sparkolloid so I need to know if what im seeing is what I need to be seeing? The inside of the carboy looks like it has water spots on it, kinda splatchy, it has only been 3 days. And its in skeeter pee if that makes a diffrence. Thanks

I wouldn't recommend soaking corks. Yopper has a way she steams them but that's about as close as I would get.

What SG do you rack to secondary? thanks

Anyone know were I can buy 12oz clear beer bottles? thanks

As for sampling I use a sanitized turkey baster after I check the gravity everyone goes back in the pool.

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Do you push the cork all the way in 375ml wine bottles? can I use the same #9 corks with my floor corker? Thanks