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God I love my 6 1/2 gallon carboy

I use d 47 in a lot of mead and have not had a problem .....YET. But my PH, nutrients, temp, and O2 (early are always right

your kinda out of luck. sorbate does not dissipate out. could make 3 more batches and blend them. Up side to that is look at all the pee you would have to drink

I have not gone over that amount in years. Only because I have been busy with other project. Think I will be a lot over this year cause its only February and the fermenters have been full sine New Years

Yes I rack off the lees, but if it is only a little no. I do use Sparkaloid and Bentonite to help clearing. That way I dont have to rack as much. Every racking you lose winer to the wine gods and they are thirsty bastards

I prefer Labrador hair

Exacly how I do it

First squeeze organic coconut milk is sold at most coops. There is a new one in Tacoma that has it. It aint cheap. I pay 3.50 for 12 oz can. I am thinking flacked meat would work better and cost less. Most is sweetened. Now I think I will go have a piece of coconut cream pie

I just age in Corny kegs now. Fill. pressurize with CO2 . Bleed out O2. Never leaks. Don't need to fill air locks. N0 O2 exposure during aging. No light.stack nice in closet. If they fall over, no big deal. If I drop it, no big deal. This is perfect for my needs

All my fermentor have scratches. Never a problem

Here's mine. Went thought a lot of cheap one before giving up and buying this one. It 5 years old now. It also does PPM /dissolved solids

I used Cab skin pack in Blackberry wine I was making and it turned out real good. I added blackberries to a cab batch and it turned out good too.

Mead heads LOLOL. We should have shirts

No discount last week, GO Seahawks

O and that is not enough head room

I'd clean the bucket good , pour boiling water in it and use it scratches and all. Infection is rare in wines, Really rare with kits

I try not to leave much wine behind, so unless it is my last Racking before bottling some sediment comes along with the last of the wine. No big like Gary said"get it next time"

Some softened water is softened with salt. Yes rock salt and you dont want salt in your wine. Tried aging with solid bungs years ago and they shot out every time the barometric pressure changed. Leason learned the hard way again

Ya, wine kit sounds like best bet. Really hate having to agree with Deezil.

It is a great combo. done it several times