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I'm wondering since cold crashing makes the yeast go dormant, if I were to bottle at a time where I wouldn't be around to monitor the bottles and pasteurize at the right time could I just put it in the fridge until I had some time, then let it warm to room temp and then pasteurize? Seems logical...

Are you going to check the ABV before you bottle it? I've had some in primary for four days now and am going to leave it until tomorrow. It's still pretty sweet and the ABV is still under 5%. Just a thought

I have a labrador retriever. You can shoot shotguns over his head all day and he is happy to hear it because that means he gets to do work, but the minute there is a thunderstorm he slinks around scared to death of his own shadow. Pretty sure he can feel the pressure change and knows when its...

You still missed the math bro. you dropped 1,000 gallons! Someone correct me if I'm wrong. Which brings the total to... 32,361.75

1.75 Gal Dandelion Wine 5 Gal Nut Brown Ale 5 Gal Irish Red 11.75 Gal 31,350 + 11.75= 31,361.75 Gal

I also used a Belgian Saison beer yeast since that's all I had on hand. I have a food dehydrator so I made my own raisins but I added them directly to the bottles. My OG was1.084 and at the time of bottling it was 0.92. It's going to be more of a dandelion port than a wine but the samples I took...