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That's not a fridge, that is my entire wine making facility (aging cellars not withstanding)! .

You may want to give the big I.D. (i.e., the bottle contact surface) of the universal bung a spritz of sanitizer first, then try working it down. Mine took quite a bit of force, but it went. And it is tight.

My first racking, blackberry (SG 0.993), topped off. My standard batch is 1.2 gallons but I might dial that back a bit once I learn what I'm doing.

My first batch. I've got a 1 gallon glass jug and a 16oz glass bottle of blackberry wine on lees, about ready for third racking. One of the biggest lessons I've learned to date is that siphoning off lees is much harder than it looks. I really made messes during my first two attempts. Even at...

We were in the news not too long ago, with brain-eating amoeba in our city water supply, so we only use it to wash clothes in and even that not without sanitizer. And to boil pasta with a 5 minute pre-boil. Oh, and bathing, too, which we do with the greatest caution.

Thanks, Granrey!! This helps a lot!!

Heck get TWO dogs!

I have two different manufacturer's versions of the S-shaped airlocks. FWIW, I can confirm that the VacuVin stoppers fit the top ends of both airlocks nicely, and will pull a heckuva vacuum (around 17" ?) on a 1 gallon jug. I am so gonna try this. Will try my home made whip on the 1 gallon...

This picture was taken well towards the end of degassing 750 ml of blackberry wine. I started out using the VacuVin, and it worked amazingly well. There was a very sudden and significant drop in volume of wine...the level started out at the TOP of the piece of blue tape. Will consign my whips...

OK. If I do it now, i.e., prior to racking and degassing, do I need another dose prior to bottling?

Thank-you! My plan/desire is to bottle asap and age in bottles. I DO intend to back sweeten. Just to be clear, when you say I can add K-meta now, am I correct in assuming you mean AFTER my planned racking?

I've got a gallon + 750ml of Blackberry wine. I'm trying a modified Dangerdave Dragon's Blood process (modified by addition Bentonite after primary). What I've done so far: Primary fermentation to 0.993 Strained lees (mesh bag), added Bentonite, racked to carboy, airlocked So the wine has...

Very well said. "Hard times demand strong spirits" (Steven Ray Tickle)

My home made version (for 1 gallon jugs), RC1. May tweak it with more trimmer line. The "Clean Bottle Express" version seemed a bit much to me, even for 5 gallon jugs.

Just curious, has anyone tried this specific degassing tool? Did it work? Thanks!

I am eyeing the degas process as well, on my first batch of wine (blackberry from frozen mashed berries). I tried the Fermtech Whip after primary, but it did not seem productive, so I racked to carboy and airlocked. That was on 2-4-21. Today, I have streams of very small (sub-sand) bubbles...

Heidi at 10 weeks (inset), and one year.

Fritz sporting his new hoodie.

Not sure about that part ;)! Given pricing and what you get, I'm thinking they have a monstrous margin in there! I remember when I was in college. Alcohol could be pretty hard to come by sometimes if you were under 21. I'm pretty sure I would have tried it.

I've been looking at several kits, but I'm not sure if they are "one size fits all" or not. In other words, will any of them do the trick regardless of the must ingredients? Any recommendations? Thanks.