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I'm def. Not knocking the mfg. It was the first time I experienced it and was just kinda in a "did that really happen" state of mind. Its good to know its rare but can happen and its not just me.

Well tonight while drinking a sixer I experienced an event... Opening a bottle of brew (not homebrew) I popped a side and got the woosh of co2 but it didn't open. Switched sides and tried to open the bottle... got it open but slices the **** outta my finger. As blood dripped on my kitchen...

I can't see the videos either, using chrome on win7 here... It seems as if these pumps are doing well. Is there enough of a draw to run through a whole house filter or 2? I'm keeping an eye out for ways to filter the yeast and get a more clear end product.

Might take a cup to a cup and a half of water to get it topped off. Doesn't sound like much, but I might just do it and let it sit on the sediment it has left to not water down too much. Thanks for the suggestion! Although, I'll test it before to see the difference!

I actually just made a vinegar + barely any ketchup bbq sauce with a tiny bit of paprika and cayenne (first time ever to try a bbq sauce) and the result was a really vinegar-y taste up front for like 1/2 a second, then came some wierd kick in heat, but it wasn't spicy or peppery. After about 2-3...

About 3 days ago, I racked this into a secondary 1 gallon jug. However, it was about 3/4's of a gallon since I lost a good bit. I know the headspace is bad for the wine and will introduce oxygen. I forgot to campden it to reduce the oxygen that can mix with it... I didn't taste it yet either, as...

Was it a gallon batch or more? I have 10 basically shredded up seeds and all lol. Might take a looong time to mellow out. Gonna try it in a week or less when racking!

Fermentation is going, I can see all the little bubbles coming up through the liquid. I think its the yeast that doesn't give a lot of visual activity but its sure going. It really smells of sweet onions and nothing of jalapenos. I hope the heat comes through though. Any thoughts about racking...

Just pitched the 1 packet of montrachet yeast and covering with aluminum foil for a couple days. Now the waiting game :). Smells strong of onions more than anything right now.

Anybody asking how to long to let it sit in primary, or how long it takes to ferment/clear: Longer than I let it lol... I had it sitting around for 4 1/2 weeks and the bottom 1/4th of my better bottle was looking a lot clearer than the top 3/4's of it. I started to bottle it and also tested...

So I made this tonight, prob a little less than a gallon because all the solids in the gallon container. I ended up using 1.5 vidalia onions instead of 2 though. I did use 1 crushed campden, so I only have to pitch the yeast tomorrow. Oh fyi: my eyes burn caused I accidentally touched them...

Onion Jalapeno Wine - (1 gallon recipe) --------------------------------------- 10 jalapeno's (diced, only de-stemmed) *re-tains more heat than 15 without seeds 2 onions (diced) 1 lbs sugar water to 1 gallon 1 packet montrachet yeast - mix all but yeast in primary, add 1 crushed campden...

Ok, so I went to the lhbs and picked up a bucket with spigot and more tubing. I noticed that they had 2 different sizes, 5/16" and 3/8". I asked for the 5/16" this time, and upon coming home, realized it's smaller than my original tubing. That means I had the 3/8" before. I tried to connect the...

I think I get it now... If I want it sweet, I can wait till it ferments dry, campden it, and then backsweeten. Just fermenting dry doesn't mean the yeast are completely done, just they are out of sugar for the time being. When I added the sugar without stabilizing it, the yeast went back to...

Is this an effect of the yeast then, as I'd read the montrachet yeast will ferment to dry? What yeasts won't ferment completely dry, if any? I'd imagine this batch is staying dry then unless racked and then backsweetened, but I don't have a secondary, so I'll live with this batch as dry for...

I tested mine the other night after a month and a couple days in primary. It was really dry, actually to dry for my tastes. So, I added another 1lb of sugar to backsweeten, and noticed that there were little bubbles coming up to the top. I hope this little secondary ferment doesn't take it back...

If I get a bottling bucket with spigot, wouldn't I need to use the tubing from spigot to bottling wand? I believe that would still leak, as the tubing to wand leaked this time. However, the process of not using the siphon with the wand together seems to make sense. I thought if the siphon was...

My first time bottling today, was a failure. So much air in the tubing from the auto siphon to the bottling wand. The tubing was a tight fit on each, but once I pumped the siphon, it seemed air was coming through the top of the siphon, and I'd be siphoning a line of air. Also, at the wand, it...

In 4 days, I will be at 1 month since pitching this batch. It doesn't look like it's clearing up at all yet. I know many of you say wait 2-6 months for it to clear, but some said they had success in about a month with it clearing. I'm planning on bottling it in a mix of beer bottles and wine...

All that information on that link was awesome. I've got a couple better bottles instead of the glass carboys right now, so vacuuming into those is out of the question. I believe they'll just cave in not being glass, but they'll work to transfer out of. I started looking at pumps again, atm food...