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Sounds like you are going to be adding too much campden. You should add 1 crushed tab per 5 gallons at rackings or every 3 months or better yet 1/4 tsp potassium metabisulfite. You should also age with an airlock, maybe a solid bung after much longer aging but I have no experience with that. You...

Thanks for the info. I'm not in the UK. I guess I should change my info, I kinda thought it was funny. I'm in little London. Half way btn Toronto and Detroit. I'm zone6A probably similar to you. Anyway thanks again.

Hey @madscientist451 what varieties do you like? Sorry if this is a hijack or if it's covered in a different thread. I want to plant a new tree and have gala and cox's orange pippin. I might do a crabapple too. Cheers.

If you can take the motor out( I know big pain) you can wire it up on a bench and find out whats wrong possibly. The motor might be done but it also might just need a start cap or regular cap. Usually you can tell if you can spin the shaft by hand (when wired) to get it started. good luck.

I'm not sure everyone agrees with me but I think there are advantages to racking off the gross lees especially if there are a few inches of "stuff". I also think putting it into a container with minimal headspace even for short term aging is helpful, not to mention easier to rack the next time...

I'm no expert on the topic but see no reason not to get a chest freezer. A good used one is easy to find, cheap and why not let the inkbird do the work!

I'm guessing you are not in the US or Can, but my vote is to get a new box/outlet installed where you need it. Obviously provided the panel can handle it. I think this makes sense even when renting tho obviously not if you plan on moving soonish. Cheers.

I'm confused. You don't check pH but do check T/A? I would buy a modestly priced but decent meter to start with and go from there. Cheers.

I think buying a used cheap glass carboy for long term storage is the best option. Some are down on glass but it has its place. Also with no headspace and an air lock you can store for a long time.

I brought my brew in a bag (for beer from @wilserbrewer recommended on this site) to the fabric store and got a coupla yards of the same material. Basically sheer curtain material but I can't really narrow down the description for you. I specifically bought it for rhubarb but should be good for...

I believe you should let it age quite a while before trying more! I like raisin wine at around 12 % abv. The other thing I do is to let them rehydrate overnight before blitzing them.

If your hydrometer reads 1.000 or lower your will know fermentation is basically done. I don't think the alcohol can evaporate away.

Welcome to the forum! If you taste the "wine" does it taste winey? Can you taste some "heat" from a young alcohol? I've never used a vinometer before but I suspect you have done something wrong. If it tastes like juice you have not had any fermentation. You might need to add yeast again. Its...

Yup coming from a beer making start I thought the airlock was gospel. The wine people quickly told me about the error in my ways. I'm sure @Maylar or @bernardsmith might have a better explanation. Cider is more like wine as it is made with fruit. Use an open bucket or something similar, cover...

You could try comparing sugar water apple juice to straight apple juice! You will likely be impressed. You shouldn't ferment under airlock, wait until you reach final gravity to put an airlock on. When the juice is done fermenting you should transfer to a glass (or other suitable material)...

I mostly brew using my propane burner in a 10 gallon tri-ply pot. However I do have an 1800 watt (110) portable induction cooktop that I occasionally use. I mostly use the cooktop for other cooking related things but wow I could never live without one now. If you were brewing full time with the...

Call me pedantic but I don't love the term brewing when making wine. Fermenting maybe? With that out of the way, I brew beer but less so lately it seems. I like sour beer. I also like all the various country wines I have been making. I don't have much to add to this conversation other than...

I think it makes sense to do a lacto starter 3 days before brewing plus you should rely on a ph meter to get an idea where it is and if it is progressing.

Supposedly hop water is a thing!

Yeah so I hear, no direct evidence tho. I will also say I stopped eating them well before I let the 4 main bines shoot for the sky. They were great for a while and then after some combination of more heat and/or more sun they got bitter. Fuzzy and bitter is no fun.