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Yah, but in my house, that pot means my wife is cooking, and that means 3 days of amazing food! (It also means I don’t have to cook for 3 days.)

I've found the laser particularly good. If you shine through the carboy to a distant (or close) wall, the "fuzziness" of the dot can help too.

😂 I love that description! Yah, I guess I wasn’t “clear.” 😉 I’ve used a flashlight or laser pointer on darker ones. If you can see the beam, it’s reflecting off of particles. But it doesn’t even have to be that dark for that trick to not work either. Putting it in a smaller container (like a...

Yah, when it’s clear you can read a newspaper (or your keyboard) through it. But on the bright side, you’re only dealing with 1 gallon (5 bottles). Whatever you decide, I would say that it’s not really the cost of the ingredients you’re trying to salvage, like it might be if you were making 6...

@hounddawg, I'm pretty sure there was no offense taken, it's just that this is a thread for meme's, and what you posted were just pictures, not meme's. So the Post a photo, any photo thread is likely a better place for them. That's all.

Hmmm, after 2 months that indicates your wine hasn't fermented dry. Has it been that value for a while now, or is it still dropping slowly? Can you confirm your hydrometer reads 1.000 in water? How clear is it? (Maybe a pic?) If the SG is not dropping, and it's crystal clear, and you like the...

@Kentuckyhomebrewer, I apologize if you took my meaning wrong. I did not mean to offend you. I should not have used words like “always” and “never.” My post was meant to provide the OP with some warnings about using the method you do, and to provide an alternative. You may understand the...

Post some pics of what it looks like in the carboy (is it still in the carboy?) and what it looks like in a glass.

2 comments: It’s great that this works for you, but I (and others) always recommend against it, mostly because it does not reliably stop an active fermentation. It is certainly not advisable for a beginner. The recommended way is to use the correct amount of sugar in primary to achieve the...

BTW, how’s it doing? What’s the SG? Has the Sulfur smell gone away? How about a pic?

The primary advantage to a carboy is that you can reduce contact with oxygen to an absolute minimum. This is most important once the fermentation is essentially complete. The surface area of the wine in a primary is about a hundred times greater than that in a carboy filled to the neck. So think...

Yes, racking means moving from one vessel to another, and implies leaving any sediment (lees) behind. If you want to bottle early, and you are happy with how it is tasting, you may want to try some SuperKleer (DualFine or Claro K.C. etc.) to help it clear quickly. Whatever the tradename, the...

When to move to secondary is sort of personal preference, but yes, 1.010-1.000 is common. Remember, the actual number doesn’t determine when it’s finished, some fermentations won’t even get to 0.995, and yet I’ve had some go to 0.988. Once it’s the same for 3 days, and also below 1.000, it’s not...

Generally accepted to be once the SG is less than or equal to 1.000 AND remains the same for 3 consecutive days. So if the SG is 1.005 for 3 days in a row, it would be considered “stuck”. There’s still enough sugar, and presumably yeast, to potentially cause problems in the future. Most...

It depends on your SG, and how active the fermentation is. If SG is still quite high, say 1.020 or more, then you’re pretty safe to either secure a dish towel over the top, or just rest the lid on top. You want to prevent fruit flies, etc, from getting in there (so cover the hole if using the...

The problem with recipes is that they can’t account for all the variables involved with the ingredients you choose to use. Adding acid blend, for example, is typically done to correct a must that is not acidic enough. Without knowing how acidic your pineapple juice is, you have to assume your...

I guess it must be a common practice in astro-photography, but it wouldn’t have occurred to me to stack 10 5-second exposures to get the equivalent 50-second exposure without the motion tracks. Very nice shot. It’s been a long time since I’ve seen stars like that. As a kid we used to be able to...

I agree with @G259, SOMETHING changed. 2 things that come to mind for the cloudiness are temperature (colder or warmer), and is there possibly any chance the glass wasn’t clean? Dust? Soap residue? Etc. Can you repeat the effect? Adding syrup is unlikely to reduce cloudiness. As for SG...

I don’t remember where I got this from, but the source said it was on the label of the bottles. The min/max range for 6 gallons: Kieselsol, 6.8-11.4 ml (~1.25 to 2.25 tsp) Chitosan, 34-46 ml (~7 to 9 tsp).

Thank you! So nice of you to be thinking of us.