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For the last 8- 10 years I rinse or otherwise clean the carboy as needed then rinse with a carboy/bottle washer that shoots a powerful jet of water. Drain it inverted for a few minutes then I cover the mouth with a piece of paper towel held in place with a rubber band. Place it in storage...

OH 😮 (me thinks my telepathy shutdown for software upgrade)

@my wine - If you figured out how to set up the transfer pump for bottling, more power to you. Guess I never applied enough brain power. Congratulations!!

@BigDaveK - remember EGG WHITE ONLY!! @winemaker81 - 0.5 to 1.0 ml per gallon OF WHAT?

For many a year I made 1 gallon batches of "experimental" wine. Then, one day talking to my barber, he said "Mike you should make 5 gallons. It's cheaper and you have more of it." I looked into it and decided that a 5 gallon carboy was too big for me but a 3 gallon one was more manageable for...

I agree with @winemaker81 in that every batch is different but I would add that the yeast is what is different in how it reacts with the must. DO TRUST THE HYDROMETER.

Welcome aboard, @mstrick96. While you're watching the ferment, order another hydrometer for backup. They develop a tendency to break at the most inopportune time. Since you got several batches going, don't forget that important thing called Patience.

Jack Keller and Daniel Pambianchi wrote a book titled: Home Winemaking that Mrs Keller released for publication after Jack's death. That book (available on Amazon) is 65 recipe subset of the pdf file download.

Here's the link: https://swguildpa.com/wp-content/uploads/2020/11/Jack-Keller-Complete-Requested-Recipes-Collection.pdf

I am a fruit winemaker from way back. First, to answer your question, you the winemaker are the one who has to make that decision. For years I have made wine using an established recipe, striving for perfection. I have increased the amount of fruit to much dismay. Drinkable but not perfect...

Welcome aboard ,@RBAllan . What have you in mind for your first ferment?

My take on the garlic wine. Don't make it in the house if you want to stay married. Smelled like a garbage dump. Do it outside or somewhere the smell will not enter the living quarters. I used jack Keller's recipe. I have also made Jalapeño wine. Wife favored Jalapeño over the garlic for...

I've used juice bottles when I empty them. Drill a ½ hole and insert a rubber grommet that has a hole in it large enough for an air lock to fit it.

Uh, psst, @vinny, the last post before yours was August 2020. Maybe @hounddawg will notice and post a reply.

I highly support @winemaker81's statement to get a hydrometer. I would add to get a spare. They are fragile glass and break at the most inopportune time. Generally cost about 5 -6 dollars and upward. I have two backups and one that has a thermometer. Just saying . . .

I'll give you $20 per gallon for the Grade B!

Here's a tip I've used from a guy who wrote about his experiences in winemaking. If you have partial tubes of pure silicone caulk left over from a project, squeeze it out into ribbons on a non stick surface. After it hardens (sets) cut into sections of any length you want. Let the caulk age...

I use a straw.

Time is a factor here. So I finish a transfer and have 2" or more head space on a 3 gal carboy. By the time I add marbles, water or wine is a matter of minutes or maybe an hour (stretching it.) Two inches of head space over 3 or more months is a concern to me. You add k-meta to chew up the...

Maybe a typo?