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Definitely yes. Get a food grade silicone. You won’t find it on the store shelves, order it online.

Welcome to WMT. Lots of Ohio folks are here.

Not really controversial. Sulfates are toxic. Spelling matters.

And Mick Jagger sings for Aerosmith.

You should switch to potassium metabisulfite for anything that goes in the wine. You can use the sodium metabisulfite for sanitizing.

Add addiction.

I use 1 packet (5g) regardless if I make a 3, 5, or 6g batch. I think I have bought 8g packets too if I recall the packaging. My starter, based on the tutoring of @winemaker81, calls for 1/2 tsp of GoFerm, 1 TBS of sugar. I use a stir plate to gently stir the mix for several hours. Usually turn...

Poison ivy!?!? :mad:

I doubt that the amount of stabilizer in the 300ml, compared to the gallon of wine, is of any consequence. I think you might be surprised at how much sediment you continue to get from a clear wine. There’s no rush in bottling. It is your wine, if you think it’s ready to bottle, then it’s ready...

Saw my first JP’s of the year, seems early. They are on my blackberries, but not the raspberries.

Welcome to WMT! Potassium metabisulfite (aka Kmeta) should be added at your next racking. Kmeta is not a one time addition, it does its protective job and helps drop sediment. Once it does these things it needs to be replenished. 3 months is the approximate time to do that. Some people bulk age...

Probably the combination of low SG and less than 5g of must. A yeast packet is “rated” for wine (1.090 SG) and 5 gallons of must. Even half a packet of yeast was more than needed. Not a bad thing, nothing wrong with a quick ferment.

What was the starting SG and what is it now?

I suspect it has to do with the banana molecules being a different charge than the fruit molecules. Hence they bind together and drop out. I have seen K&C instructions that say add K followed by C, and also add C followed by K. They may be both true depending on the fruit involved.

The stabilizer should contain potassium metabisulfite and sorbate. They work well together and it is recommended. Metabisulfite by itself will kill most bacteria, but most good quality wine yeasts won’t be affected. Especially if you make a yeast starter ahead of time, to greatly increase the...

It’s not really different. Until the SG gets to 1.020-ish, the yeast need oxygen to be a healthy colony. So advice is to stir a couple of times a day. This is especially true if you have fruit or grape skins. These will float to the surface and be a site for bacteria or fruit flies to take hold...

I doubt if the bump means anything. The bucket is not pressurized. Pressure is being relieved through the airlock. Pressing on the bump to force bubbles also means nothing, except your lid is sealed to the bucket. I guess that by itself is a good thing. If you’re seeing bubbles without out any...

Let’s back up a step. The slow ferment is the first issue. Possibilities include low ferment temperature (say below 60F), or low pH (meaning highly acidic), or improper yeast. If you went from a recipe which called for adding acid I would question that. Can you measure pH with simple measuring...

Wow. Well we’re here to help, if we can. The stabilizer is probably potassium sorbate, which prevents the yeast from multiplying. So we have to get past that hurdle. Supermarket yeast, I’m assuming is bread yeast, at least in the US. That won’t work. You need a wine yeast. The best yeast for...

That’s good to hear. I’m starting a root beer batch in a few days and I probably need to flag my bucket as “root beer only”.