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Have you taken samples and confirmed FG is reached? I'd san + prime bottles remove airlock to make up lost volume (will draw in air, but alternative is stalling out as vacuum builds.) Fill bottles I agree bulk priming on trub is a very bad idea. Re cold crashing, IMO if you don't have a...

It sounds to me that they're hunting for a unicorn. Someone who knows small scale brewing, small scale manufacturing, and business ops, can drop multiple millions on what sounds like a minority share of a small privately held business, and wants to pay up front to take on running a company that...

Re the skins, right now the yeast and oak "chips" (aka splinters) are kraussening so hard I can't see the skins bag. So I guess I'll leave it another day. It'll probably have dumped a few hundred liters of CO2 through the keg by then!

That is one surprised eagle.

You're right - I wonder if that's a purity thing, or they're giving Americans what they want. I heard someone on a podcast say they sometimes add skunk flavor to NA lager.

Basically all of the clear and green bottles use non-skunking extracts these days.

Never under estimate how much money people will spend on a boat.

The only infections I ever had were from a spigot. (I didn't realize it had three pieces.) I moved towards an auto-syphon and now pressure transfers, both with solid vessel bottoms. Now, if I have a bad seal, I just notice I'm not holding pressure. Re spigots, I prefer to keep them cleaned and...

Refrigeration would essentially be lagering in lieu of time and/or clarifiers. 3 months at 38F does wonders to beer, anyway. Re punching down skins, isn't the concern that they could mold?

It occurs to me that ferm gas purge is much more complicated with wine if opening to punch down skins...

I'm thinking I may try to use the all-rounder threaded ring over top of the sock next time, so the sock is already in as I fill it. Slight risk it will work loose or something, but seems like it should work if the threads can handle the gap.

I mixed up the kit and included bentonite. Problems thus far: Included sock for skins did not fit well into all rounder. Messy. I left floating dip tube loose after last cleaning. Fell off while shaking. Oops! Hopefully Trong's grabber tool will save me tomorrow.

Pour decisions? That's the best pun I've heard in beers.

Do you mean no-stir? If I have it in a keg with CO2 in headspace, I was thinking ideal CO2 levels might be below solubility at 1ATM, particularly if I'm refrigerating it. But I have no idea.

I'm embarking on a first wine kit. edit: it's a VineCo "Signature Series Merlot" It came with a bunch of additives. Bentonite - on the fence. Does it have yeast nutrients? Chitosan - Not really keen on using. Kieselsol - Less averse than chitosan, but leaning toward not using. sulfite/sorbate...

Brown sugar will leave molasses behind (assuming you're brown sugar is the same as in USA). It can be used to add bitterness and color, but IMO not great for sweetness. I suspect the non-fermentable portion of raw sugar is tiny. Depending on yeast, you could try maltose/dextrins, etc if you...

Oh, and: Use only non-fermentable sweeteners Consider how you are measuring per-bottle doses. A syringe may be a good choice. If using a syringe, try to spray the sidewall of the bottle neck. Spraying straight into the beverage may cause foaming. Method of delivery may need some experimenting.

You might consider sweetening at serving? If you do add to the bottle: Do not use dry ingredients. They will foam like crazy. Consider chilling the beverage to 30F to 32F if possible. Chill the liquid sweetener to 32F if at all possible. If you put a cap on loosely and let it sit, CO2 may...

I wouldn't say I hate it; it's just a distinct plum note I wasn't going for. I don't get any plum from 34/70 and 189. I only fermented S-23 ~50F, and only in pale malty lagers with hallertauer mittelfruh/saaz. Not super applicable to the thread. Maybe it's like US-05 and gets fruity at lower...

H2S flavor threshold is reportedly ~15ppb, whereas typical wine racking dose of SO2 is 10-50ppm. If it can be converted (?), even low rates might be perceived? But I suspect it wouldn't be totally ruined; give it a try! (Probably max 50ppm SO2)