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My spin on Gross lees is fruit pulp/skins and the matter that has settled by the time the SG is down to 1.010 or lower. Sometimes some small seeds and bits might sneak through the syphon an into the carboy and they would be best removed soonest possible BUT, unless you have a lot, perhaps say...

Old Corker's point is well taken. Sanitize anything that might come in contact with your wine. On occasion I've dipped my bucket covers, made of unbleached Muslin cloth, into into a bowl of sanitizing solution, wrung it out and then tied it down over the bucket - even wet. What I like about...

I'd use a towel or other clean cloth tied over the top. Before racking to a carboy I normally look at 2-3 things: 1) SG at or below 1.010 +/- .005 2) Little to no significant foam on the surface 3) When stirred any foam generated dissipates pretty quickly. THEN I would rack to a glass...

Naw Dawg. You might be living a "simple life" but we don't consider you a simple person. (most times) :i Sides, most of those folks live a lot closer to me over here in the NW part of the state, some even work at that company next door with that Gold Starburst symbol.

The one type of juicer not really mentioned in this tread is the slow juicers that crush not slice the fruit. Omega is the biggest maker of those for home use and while expensive they work well for smaller batches. Anything over about 3 gallons of wine is going to require a lot of patience...

So once again - The customer learns the hard way the difference between Vintner's Best (VB) and Vintner's Harvest (VH). To be fair IF you know what you are getting there should be no issue, but; sadly folks are occasionally too trusting. That being said, I've never heard that anyone was...

Step saving suggestion. If those buckets are for fermenting batches - Don't bother using the lid and an airlock. Bucket lids are notorious for leaking and that often leads to people thinking a ferment has stopped or never started because the airlock never bubbled or showed any signs of gassing...

Any artificial sweetener out there is detectable to some people and as mentioned the potential for an off flavor is there. Other than reducing calories I'm not sure the rationale for using them in a wine. Wines are not "Health Drinks." The idea of preventing a renewed fermentation is going...

Personally I would never use a solid bung or any non-venting closure on bulk aging wine. CO2 gas and Atmospheric Pressure changes can pop a bung out - I've seen wine pushed up in my airlock on wine that's been aging over 6 months. So unless you are constantly checking that carboy it could...

Best comment I see above is about the pH. When the pH is below 3.2 before you pitch the yeast you are getting into the realm when yeasts are going to struggle to perform. Once the ferment starts the pH is going to drop even more so you want to start above 3.2 at least. Don't assume things...

Well you could just take the interlocking pads apart and wash them or perhaps glue them together with a silicone adhesive. Personally I would just take them apart to clean. There are also some cut to length padding for work areas. I got some at Lowe's (On a rack of cut-to-length carpet...

Vintner's Harvest seems to have become harder to find of late (Last 18 months or so) Not sure why, perhaps a fall off in demand due to other brands that offer a blended concentrate? Personally I've had good luck with all the Vintner's Harvest I've tried other than just not caring as much for...

From the description you just posted there is still a lot of important missing information like a more detailed recipe/list of ingredients and amounts used. Additionally from what you did post it looks like two (2) pounds of fruit for about 2 gallons of wine? That's not much fruit (most...

I never have used bentonite right off during ferment for the following reason - Since it is a clay and likely to cling to and drop out all manner of pulp and fruit matter, that matter then gets buried in the sediment. Even with stirring the coating is still on the fruit pulp and may keep some...

You can press those lees in a fine mesh bag or a piece of sanitized muslin cloth. You will still get a lot of fine lees but put that cloudy strained/pressed wine in the fridge for about 24-36 hours and you can reclaim a lot more wine. Also in the future if you are going to do much more...

Invest in some of those interlocking foam tiles/pads. I've seen them at Harbor Freight for about $10.00 for 4 of them. Easier to clean than carpet and broken glass won't get caught like it would in carpet fibers.

Yup Start with more than enough wine and topping off is not an issue. Biggest argument against buying a kit wine other than cost in my book.

RICEGUY makes the best point of all. Regardless of price, failure to maintain and re-calibrate ANY pH meter is the biggest killer of any meters accuracy. IF the basics are there, Adequate accuracy and ease of calibration maintaining a meter properly is key.

Actually a pH of 3.9 is well out of a safe range. The Acidity will increase during fermentation but that's something I would not rely on to protect your wine. Remember of the 3 elements* that protect your wine, only 1 is going to be present at the start of the ferment and that one is the...

As suggested, go slow with any pH adjustments. Although normally increasing acidity (Lowering the pH) is usually pretty quick don't go too far. I'd shoot for anywhere between 3.4-3.6. A little lower is not bad but I would not start a ferment with pH above 3.6