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I'm using a water bath/homemade swamp cooler...basically a very large rubbermaid tote about 2/3d full of water (with the fermenter in it). The water stays about 64 while my wort stays about 68 while fermenting. I add a couple of frozen ice packs as needed to cool the water (frozen water bottles...

Thanks guys, I was hoping that was the answer.

I'm making my first batch of wine next month when my 8 gal fermenter is available again and I was wondering if there is any issue with using empty whisky bottles (Pendelton 1901, Balvenie double barrel, etc) if the wine corks fit correctly? I'll have about 18-20 real wine bottles, just don't...

Bosco's and Vino's are both in Little Rock. Also, diamond bear brewery.

Baking soda & warm water will peel those labels right off after about a 30 min soak. My first bottling was a week ago, similar experience as you. I had a good time with it, except for somehow managing to snap the top off my first bottle when I tried to cap it.

bytor2012, My Noble Trappist has done the same thing with Wyeast this week...except I managed to catch it bubbling out of the airlock and clean it before my lid got blown off. I'm on my second day of cleaning/replacing my airlock about every 4 hours. It was close to blowing the lid off this...