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So this raspberry aged in carboy for 10 months before bottling. I thought it cleared very good but I got these particles in the bottles. What is this? Flavor is great and does not effect it just wondering what it is. Is it from the coca nibs or the concentrate? Maybe this is the reason the...

If it looses vacuum, the stopper would be loose too. If I tug a little on the stopper it will not come loose under vacuum but it will it there was a leak.

What are your thoughts about extended use of the head space eliminator if you add co2 in the carboy before adding the eliminator? Would that still be an issue for long time storage if the eliminator was checked or resealed occasionally?

Finalized my new label designs.

Few new label designs I’m working on for some new wine aging.

Both my Sonoma and Meritage hit 1.020 tonight. I fastened up the lids and air locked them now 6 Week EM.

I can see and smell it in the pack with the sorbate. The sorbate is the pellets and the kmeta is the powder in it. Also the instructions says it raises SO2.

Packet D is K-meta + sorbate

I used to do EMs for my WineExpert kits in a BigMouth Bubbler. I haven’t done an EM on the FW Kits yet. Do you do yours in a sealed bucket with an airlock or do you move it to something with less surface to air contact? I use a good air tight ferment bucket with good gasket. I lock it down when...

Just pop it up and twist it off with one hand will the other hold the bag. Just like some of those pop up lids on cans.

My Sonoma and Meritage SG ended up being both 1.095 after 24 hours before pitching the yeast. Yesterday it was 1.100 so it dropped a little over the 24 hours. Pitched the yeast a few hours ago.

I went ahead and transferred. It all fit in a 5 gal carboy and two 1/2 gals glass jugs.

If I had two bottles of Amarone I could top it off but there are none available where I live unless I pay $50 a bottle. I will just down size the carboy to a 5 gal. I was just hoping to stay in one container.

This is the space I have. Hard to say exactly how much volume is left. This is a 6 gal carboy. I hate when these are advertised to protect your headspace but no one believes in them. Seems no one recommends using it. I guess I can rack to a 5 gal and then to a half or gal jug depending how...

What are the thoughts on using allinonewinepump.com head space eliminators for bulk storage? I have one 6 gal carboy that is maybe a bottle to two bottles low. The head space eliminator seems to be doing a good job holding vacuum so far. I figure I will open it up each much and stir the oak...

I have my Sonoma and Meritage arriving tomorrow Looking forward to getting them going.

I’m only adding 1.5 oz cubes. It will be used up in three.

It was a nice little sample.

Oh yes. I’m going to let clear and then bulk age on Hungarian toasted oak for 6 months.

Just wondering if it is normal to go from 3.38 to 3.64 after fermentation? This is just the first one that I’ve every seen change that much.