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Do you have the link to this discussion? I would like to read more..

Newb question, but do you have to drill a hole into the fridge/freezer for the probe to go through? Otherwise if it is sticking out the door want cold air escape?

I know this is a newb question, but the cold crash only stops the yeast from being active while allowing large particles to settle. The yeast will still carbonate the beer after I bring them back up to room temp and bottle, right? I will be using the Tap a Draft setup, for first bottling experience.

Thanks for the help. It seems time will solve this problem. I have a small fridge I let a friend borrow that I am getting back soon. Hopefully the carboy will fit.

It is a whitish color. I would call it Tan.

This is an Aussie Light Ale Kit from Midwest and my first brew. I followed the directions except I added a pound of honey and irish moss during the last 15 mins of the boil. I put in a plastic primary and it fermented for 10 days. I then racked into a 5-gallon carboy. It smelled great when I...

Thanks for the information. Just curious, but wouldn't the wine clear faster if you de-gassed right after secondary fermentation? I am "seeing" the co2 "hold up" particles that need to fall out. So it seems to me the wine would clear faster if it was de-gassed earlier. Also does anyone add...

I am still new to making wine, and have not even made it to bottling yet. I am also working on a island mist kit, so I am using it as a guide. The kit stabilizes right after secondary fermentation, so I was just applying their directions to my muscadine wine. I followed jack kellers receipe with...

Here are the before and after pictures. The picture does not show how vibrant the pink/red color was. It was definitely the campden tablets. As soon as I added them to the cup and 1/2 of wine I had, it went from pink to a pale gold instantly.

This is a 3 gallon batch of muscadine wine and it just finished secondary fermentation. So it was time to add the 1 and 1/2 tsp of sorbate and the 3 campden tablets while de-gassing. I wanted a blush wine, so I let the pulp sit in the must for under 2 days. The color was in between pink and red...

I just have the cheap hydrometer from midwest. It has 4 more dashed lines above .990. The hydrometer does not say .980 above .990, it just has 4 extra dash lines representing .002. I checked it 4 times over a 3 day period. It was at 72 F over the 3 day period. So I don't know, unless my...

Thanks for the reply. I am still new to making wine, and I did not realize you could go below .998 as the instructions say. Therefore I did not think to stop the fermentation when it gets there. I see how the extra 0.01 is made up from fermenting to .985. Next time will watch more carefully...

This is my first Island Mist Kit, Green Apple Riseling. My intial SG, after adding extra sugar, was 1.080. It fermented down to 0.985. I added the k-meta and sorbate. Degassed and added F-pack followed by Isinglass. The kit instructions say the SG after adding the F-pack should be 1.010-1.018...

I have made a few batches of wine before, and today was my first attempt at homebrewing. I bought the Aussie Light Ale with the Wyest starter from Midwest. I followed the directions exactly except for the 1lb honey and the moss for clarifing I added at the end of the boil. I am concerned...

Thanks for your help, I will try adding more phenol after fermention. I just racked it into a secondary today. So you believe that the "clear" gray is the last color change, so that is where my TA is?

Can anyone help me? If anyone knows that I did something wrong for the test please let me know. Thanks

This is the first time that I have tried to use an acid titration kit. It has the sodium hydroxide and phenolphaliene. The directions say to take 15 cc of must and 3 drops of phenolphaliene and mix well. Take 10 cc of sodium hydroxide and slowly add and stir until the color does not change...

Thanks for all of your input. These options are eaiser and cheaper, especially since I do not have a local wine equiment store. I started my first batch of wine last night. It is the frozen strawberry recipe from Jack Keller. Craig

I am newb and I did search for this but did not find anything. Everything I have read on the internet says to use nylon bags for putting pulp in while using the Primary. Will cheescloth work just as good? Thanks ahead of time