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You can keep your culture in the fridge and I believe you can freeze it as well... it just has to be air tight, with an air lock! I think as long as you keep it free from contamination you can continue to culture it.

CO2 tank, CO2 regulator, both gas and liquid couplings, tubing, and picnic taps will do... it really depends on what kind of kegs you have and what type of setup you want... My advice is take your time in acquiring the needed components. Take a look at one of the dispensing kits from one of...

That's great! Best yet :rockin:

Sorry, I was thinking your question was how long they would be drinkable!

That depends on how you finish the wine and how air tight the bottles are... if you really like how a wine tastes you can use one of those nomacorc corks or other synthetic type: http://www.nomacorc.com/ they provide a great seal and claim that you can store them upright casue they won't...

I'd say 2-5 months after bottling... you can always try one as they age... plus your batches are easy to replicate down the road, if you want more!

A wine conditioner could be used... Wine Conditioner is a mixture of glycerin and potassium sorbate, which potassium sorbate will keep from a renewed fermentation. I've used a wine conditioner before when I like the amount of alcohol in my wine but I need it to be a little sweeter, thus not...

I would look into pitching some Malolactic Bacteria to address the sourness: Dry Culture - Lalvin Bacteria or Wet Culture - White Labs Inc. Then to address the dryness I would add a similar juice that hasn't been fermented, Welches Concord or whatever you think is similar and/or will...

1 1/8th cup per gallon so.. 6 3/4th cups... The SG was reading 1.069 after stirring making sure all the sugar was dissolved. 6 Gallons Total and I'm going to add more Juice to top off in secondary, after I cease fermentation.

Oh and the PH was 3.32... its between 3.1 and 3.7... thats good, right?

I saw this on the web... not sure how it will turn out... 7-8 pounds of avacados water to 1 gallon sugar to an SG of 1.085 1/2 tsp pectic enzyme not sure about acid blend, but probably about 2 tsp.... 1 tsp nutrient 1 tsp energizer 1 campden tablet or equivalent Avocado Wine -...

So I had this idea and I finally went through with it: :cross: Purchased Northland Cranberry Pomegranate 100% Juice from a local wholesale club @ $32 for 6 gallons. Right out of the bottle it weighs in at 1.050 S.G. (about 12.5 Brix). I added sugar and raised it to 1.069 (about 17 Brix)...

Nail on the head Honda88! As the Must/Wine goes through the primary fermentation stage it produces a layer of CO2 on top of the wine, within the vessel, which keeps bacteria from living in the wine if introduced... its impossible eliminate every rouge microbe! During secondary...

my thoughts exactly

I dont know the details of what is legal or illegal... apparently they are property of the brewery which makes sense, so in my case where I want to cut the top off and make a kettle... that would be destruction of property, thus illegal!!! but dont get butt-hurt with it being illegal and...

Makes sense! I actually called a local keg distributor which they are in contact with a bunch of breweries... Hopefully, they can get me a lead on one! or a couple :)

Ok... Full keg 15.5 Gal

I'm trying to find half Kegs (15.5 Gallon) to make brew kettles out of and use as fermentation vessels. Anyone know of a good place or cheap way to acquire a couple, legally? If there is another thread on this please paste and reply... thank you!

I've been watching this evolve for the past couple of weeks, great job on the build! I'm going to model my stand after this one! Again... great job!!!

Cheese Cloth works great... however you may want to consider using a clarifier before bottling. For a berriy wine I would suggest using gelatin finings! Also make sure when racking you don't jostle, shake, the fermentor around too much before you begin.