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What is funny is that if you consider it before you start as I do... ( I have a bucket that is marked at 12oz Strong) Sometimes I get a 1.5 liter left over and it kills to just fridge it for top off. I know you lose 8-10 oz on a re rack, so you can top up with a like wine..if you do not have...

Thanks Seamonkey84. The more I do it the more comfortable. I'll try the taste test 14 days? I go about 10, I like to get it in the Carboy with a bit of Co2 still being produced, a very small amount. This way (In my mind) The o2 is purged due to the Co2 and with 3 - 4 racks at a month apart is...

I built an outdoor kitchen where I lived 1 mile from the Beach and this really held up and lasted well. I recommend this brand. If you look you might find a black one instead of the marked up stainless. Heats even, Rotisserie is great. Miss it indeed. Building a new one in my new place and...

Thanks Seamonkey84 I have them frozen since they do not all ripen at the same time. Good advice on the seeds...I was not even thinking about them getting broken and bittering the wine. I did not know you could leave the skins in that long... I've been pulling within 4 days worried of rot and or...

I am making more and more wine, just getting to my Muscadines and have 14lbs to make 3 gal. I was wondering if running them through my Masticating Juicer (Omega 65rpm) is a No No? I wonder if it will bruise the grapes? I wonder why bladder presses are used or the other one's instead of a large...

My R.O H2o unit is from Texas but it has a remineralizer, Yeast need minerals as well as the flavor we taste from them

How to make good beer... See Mongoose's post. Then go to store and buy good beer, enough so you do not mess or rush your batch. Minimum 7 days for your yeast to eat the sugars, a couple days to finish and clean up. BUT the chocolate you are using....? When you introduce it, how long it sets or...

I have 1118 going right now in a 1100. IT is like stirring Champagne. The temp is warmer here in the South 78ºf. Yooper is on to something with getting some o2 in there. I have seen were some use a drill motor and and a curved plastic (sanitized of course) to stir it in a bottle.

When you refer to Primary, you are referring to buckets before carboy? I had let this batch soak with campden and Pectic EnZyme for 36 hours, dunking and mixing before pitching yeast. pitched yeast and then pulled the fruit bags 48 hours later. The fruit was pulp. The buckets are still cranking...

I thought I had room....LOL I have 3 gal batch in a 5 gal bucket and a 6 gal batch in a 7 gal bucket, but the 6 gallon has 19lbs of Guava off my tree in it... I like the towel idea. No fear of anything like free yeast? Prob not with the 1118 in there eh?

So I have a bucket with an airlock hole. And I was (so I thought) told that degassing is done soon after fermentation starts.... What a mess. Two days into a 6 gallon with 1118 levlin is a C02 bomb once stirred and my bag is gassing up too. Am I starting my degassing too soon? I was wondering...

Looks like my wine is a bit stronger than I thought LOL. 1100 down to... have to measure 998 13.26 instead of the 12.75% I thought it was...26.5 proof Not even hot.

He absolutely should go dry considering a rack and sit for a month before another. But how dry does it go. I have never measured it. I measure start, let it stand for 10 days with a couple stirs a day then move it over to a primary with an airlock where it sits for a month. If it ain't done in a...

Sorry amigo, I thought you were trying to get your start gravity set to ferment, not a finished gravity. 1009 is done. So you started at 1030 for round numbers and finished at 1010. That is 2.6% about 5 proof. Perfect for the kids table at T day dinner https://www.brewersfriend.com/abv-calculator/

I do a lucky 7. LoL.... 6 when done and wait till evening and do one more.

Where were you yesterday? LOL next time on the back fill of H20. I ended up adding 1/3 more PE. Thanks for the info

I was reading (as usual) and I came across a graph, a chart and some detailed information on purging a filled keg. The end result was 10 psi 6 times would remove almost all o2 from fill. The person who wrote it up was very well read and seemed as though the information shared via charts and so...

Try Red Star Cote des Blancs Wine Yeast. Matter of pref, I use 05 for all my beer. 35 batches in the last year and a half

I believe your meter should read ZERO in water.... that would be a good start to see if your meter is bad or out of calibration. (Remember they are calibrated to a temp) So your test tube is reading at a lower gravity by 20 points. Is that because your draw was clean and your bucket or carboy...

FWIW. Apera the one that is accurate to .1 told me on the phone that the unit is good for 2 points either way on the calibration. So 4 is good to 2 and 7 to 9. The accuracy could be if reading 3.5 might me 3.4 or 3.6 with that degree of accuracy on such a cheap unit. Thanks for the input and it...