Search results

anyone bulk ageing in better bottles? say up to a year. I have 5 gal red grape and 5 gal apple wine that I would like to bulk age. My question is are the Better Bottles as good as glass carboys.

with Apfelwein I forgot and put it in a 5gal batch. I just rembered the recipe didn't call for it when I pitched the yeast but it was already in. I pulled the airlock and put a cloth over the mouth of the carboy.

I put a 9lb turkey breast and a butt roast this morning. The butt roast was on sale for cheap so I couldn't resist.

Hi all, I was wondering what the corn sugar does that cane sugar does not:confused: I know the Ed Worts calls recipe calls for corn sugar is it for taste or alcohol or both. I can't get corn sugar without a two hour trip or ordering it.

Well I haven't been on here for a good long while but the wine making juices are kicking in again. I have been looking for a copy kat recipe for the orginal Bartles & James wine cooler. They are not available here or else they don't make them anymore. anyway any help would be appreciated thanks.

I made a dumb mistake tonight, When I siphoned the primary into secondary I realized my carboy was to big I think about 7gal. But I started a 5 gal batch to much head space in a 7gal carboy. I'm still kicking myself:smack: but I need to try to fix this I'm making welches grape from frozen...

OK, I started my first batch last night pitched yeast about 10 hours ago everything seems to be going well yeast is working (Pasteur Red yeast). Which is better cheese cloth or lid with air lock I know the yeast needs plenty of o2 to perform well but would the lid with air lock be better because...

I have been lurking on this site for a days before I started my first batch of wine (welches concentrate) I used 9 cans concentrate,9lbs sugar my hydrometer (not sure how to use it) is on the 20 mark below the 1.100 so my question is will this be to sweet to start the yeast? :confused Any advice...