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Yes, if you got the pfft, you had a great seal. Thanks everyone for your comments on my simple question asking if I should/could use cork in a 22oz bottle or just cap, as I didn’t know the answer. After all, I am not an expert on corks or caps, and can only relate what I’ve read elsewhere, and...

Yes, I had read that too. I believe the article that I wish I bookmarked was implying caps (some not all) have a higher amount of failure after a couple of years. I can’t attest to that, but did make me curious. The other benefit to cork is if there is excessive carbonation the cork will perhaps...

I couldn’t cite a great resource. Just my reading on a couple of Mead/ Cider sites. For example:Closing Your Mead: Cap vs Cork.

Quick comment and a question. 1) I don’t have the Cyser experience you do, however, the backsweetening is what kept your remaining bottles carbonated and fermented a bit more whereas, fermenting them dry and bottling kept them from that Pffft, when opening. Wine goes bad in the bottle too after...

Thanks all. After thinking on these suggestions and researching a bit more, I’ve decided on using my infrequently used 3 gallon carboy. I’ll make a 2.25-2.5 gallon batch in the carboy. With fermentation the extra headspace should be fine. Once primary fermented, I’ll rack off to 1 gallon jugs...

Now I haven't crafted wine from scratch with natural fermentation, but you will need to get a hydrometer to measure the sugar content.you'll want a reading of <.998 to ensure its fully fermented. Get it off the crud at the bottom (gross lees) by syphoning it into a clean sanitized demijohn...

Thanks Maylar.

I'll be starting a batch of 1 gallon Cyser this weekend, and it will be my first. Question is: After the primary fermentation (I'm reading a couple of weeks), I'll rack it to another 1 gallon carboy. Since we are leaving headroom in the primary for fermentation foam, when I rack to the...

Afternoon, Broo Brother. Yes, I thought that was an odd reading too. I stirred, then got busy and took the reading a few minutes later after my mix with the skins in the container. 1.072. I left it alone for about 5 hours and then took the measurement again. It was the same, after stirring. I...

We do like the Winexpert Super Tuscan (Private Reserve), it is dry, fruity, and nicely rounded. Better than many higher end kits. That said, when put in the fermentation bucket this weekend, the Specific Gravity was a little low (1.072-which falls outside the recommended SG readings from...

Thanks Madscientist.

Hi all. I’m getting ready to do a first racking of Nebbiolo grapes into a five gallon carboy. If the wine doesn’t come to the neck, I’ll need to top it off, but with what? Has anyone topped off Nebbiolo with Merlot, or Cabernet, maybe there is a better idea? I started with 6gallons of juice, so...

Just picked up the Winexpert Private Reserve Super Tuscan and will be starting that next weekend when my kids come into town (they can get a feel for wine making). We’ve sampled quite a few Winexpert kits and this is my wife’s favorite, my top three. I do like the Amorone and the Ranch 11...

Thanks Toadie. I thought the general rule is 1 tablet of Campden per gallon for the must (with grape skins) and each racking after fermentation was 2-3 per 5 gal (just a touch over a quarter tsp) is what I had heard. I’d really like to use as small an amount as possible, so thanks for that. Yes...

I’m now making my first 6 gallons of Nebbiolo from juice. I like your plan for the Malbec, and am following it almost to the letter. For primary: I did not add sulfates as there were no grape skins. I used Premier Rouge and WA105A as a yeast nutrient. I did not add fermaid I racked off at...