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I bit the bullet and just cut off the tops. Thought about making smoothies (or a wine) with the tops, but then just threw them out. I'm kind of regretting that now but at the time I just wanted my kitchen to be clean after all that.

I'll see if I can get a better picture of this. There's also some smaller, darker lines that are hard to see. Can you post a link to this device?

Similar question here. After use, I wash my carboys with OxyClean Free and hot water, then rinse multiple times. This one stayed "cloudy" no matter how many times I rinsed, and then I noticed this. I guess this is no longer safe to use? Is this from using water that is too hot? Or maybe I put...

I usually run my fruit through a blender / food processor when making a must. Can I leave strawberry tops on when I do this? As a related question, what does cutting the tops off of 16lbs of strawberries do to a person's sanity?

I think this answers my question. Sorry for the spam. https://www.winemakingtalk.com/threads/pectic-enzyme-when.6604/

My recipe calls for all of the following, which it seems to indicate can all be added to the must at the same time, 24 hours prior to adding yeast: - Yeast Nutrient - Acid Blend - Pectic Enzyme - Campden Tablets Elsewhere I have read that I should not add the pectic enzyme at that time, but...

I did not throw them out. I see what they are now. Thanks folks!

Will this work with 1-gallon carboys if they are only half full?

Maybe for coupling my siphon hose to a bottle filler? But why would I need that and why would they send that with a corker? I don't get it.

Any idea what these little tubes are that came with my hand corker?

Right. I meant I would first clean with oxyclean if necessary, then fully rinse, then sanitize with sodium metabisulphite. Thanks!

Hi @topkeg Do you have a link to the full recipe for this? Are you using the zest? If yes, are you putting the zest in a straining bag or just straight into the must?

This link isn't working for me. Is there an alternate link available?

My small auto siphon I use with one gallon carboys fits in a dish pan. The 24" autosiphon I use with three gallon carboys does not fit in a regular dish pan. Is it okay to use something like this to sanitize with sodium metabisulfite and/or oxyclean...

@jgmillr1 so at what point might I add this fruit? Should I wait until my wine ferments fully dry (like to SG .990) Or can I add it before that? (like racking again while my airlocks are still bubbling?) If refermentation occurs, does this just mean regularly replacing flooded airlocks, or...

This person is making mead: After two weeks he is racking and adding fruit. (Blueberries, cherries ran through a food processor.) I am not making mead. I am making a persimmon wine roughly following this recipe. I've just racked off the primary fermentor bucket into glass carboys. It's...

Excellent! Thank you for all the help.

OK so like some minutes/hours prior? Or like a day/days prior? How long between adding the potassium sorbate should I wait before adding sugar?

Thank you! So when I do add the campden tablets in 2-3 months, do I back sweeten at that time?

My kit instructions say to wait 3 weeks to several months before racking into another carboy and adding campden tablets. It's been about 3 weeks, but some of these have hardly cleared at all. I would like to rack off the lees into another carboy but let them continue aging (without sitting on...