Intheswamp
Well-Known Member
Ok, I'm getting ready to ease back into fermenting. I've got some equipment from seven years ago when I made some mead but just dumped the additives and chemicals. I also dumped a bunch of very nasty smelling rubber bungs. I've got hydrometers a some racking canes and a few other items so I think I'm ok equipment-wise other than rubber bungs.
Do the drilled silicone bungs work ok? Stay in the mouth of the jugs ok (don't slip out). By silicone I figure they're soft like the rubber bungs (but no smell). Or should I just deal with the rubber smell of the regular rubber ones?
In regards to bung sizes I think I need #6 for gallon jugs, #2 for wine bottles, and #7 for my 3-gallon carboy. Is that correct?
I'm looking for a basic chemical/ingredient kit. Here's what I figure I need so far:
Pectin Enzyme (dry or liquid?)
K-meta
Campden tablets (or just use regular K-meta?)
K-sorbate
Yeast nutrient (Fermaid?)
PBW
Will that pretty much cover what I need to mail-order? Closest local homebrew store is about 60 miles one-way from me and it appears to open when it wants to so I'll be ordering online. Any suggestions?
My first wines will be a couple of Welch's grape juice wines, so *very* basic.
For yeasts I figure I'll get a few packets of several different ones from Lalvin and Red star. I'm just still worried about shipping in the heat we're having, though this coming week it will only be 90-91F for highs...it will feel like springtime!!!!<NOT!> But, it will be cooler.
Has anybody got some feedback on the drilled bungs and the ingredients? I'd appreciate any guidance whatsoever!!!!
Thanks!!!
Ed
Do the drilled silicone bungs work ok? Stay in the mouth of the jugs ok (don't slip out). By silicone I figure they're soft like the rubber bungs (but no smell). Or should I just deal with the rubber smell of the regular rubber ones?
In regards to bung sizes I think I need #6 for gallon jugs, #2 for wine bottles, and #7 for my 3-gallon carboy. Is that correct?
I'm looking for a basic chemical/ingredient kit. Here's what I figure I need so far:
Pectin Enzyme (dry or liquid?)
K-meta
Campden tablets (or just use regular K-meta?)
K-sorbate
Yeast nutrient (Fermaid?)
PBW
Will that pretty much cover what I need to mail-order? Closest local homebrew store is about 60 miles one-way from me and it appears to open when it wants to so I'll be ordering online. Any suggestions?
My first wines will be a couple of Welch's grape juice wines, so *very* basic.
For yeasts I figure I'll get a few packets of several different ones from Lalvin and Red star. I'm just still worried about shipping in the heat we're having, though this coming week it will only be 90-91F for highs...it will feel like springtime!!!!<NOT!> But, it will be cooler.
Has anybody got some feedback on the drilled bungs and the ingredients? I'd appreciate any guidance whatsoever!!!!
Thanks!!!
Ed