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Gotcha, I geuss I'm so used to the slow and steady, or sit and forget method. I didn't understand the urgency you guys are suggesting. I'll whip it and see if I can find that Redulees, doesn't seem like Amazon has it. So I will check at my homebrew store. Thanks guys for the responses

Won't stiring heavily be really bad for a white wine? I thought they were already prone to oxygenation, so much so that even racking can cause it? Atleast that's what I read, I literally have no idea.

So my local homebrew store had their semi yearly juice order. Never trying actual wine juice, I usually only do country fruit wines, I decided to try to different six gallon buckets. I ordered a Reiseling and a Dolcetto (I'm not sure how to spell if off the top of my head). Brought them home SG...

I have been using the 9 cube shelving units that you can get at big lots or Walmart. It was meant to be temporary, but they work so good, I keep using them. The ones I have have the nine cubes and each cube holds 12 bottles perfectly. The first time my girlfriend saw it she asked when I got the...

So I'll jump in a little here. I am a true DIY-er and like to tinker. Everyone has very good points. Also this is one of those things that is true with crap in and crap + frustration out. I was raised using a stick welder and "farmer" 7011 rod. It is the "general purpose rod". It's not great at...

I geuss I was more worried about the cross contamination potential. Not that the wine itself was bad.

I gotcha, ok. I might look into those for batches I'm planning to bottle age long term.

Ok, sounds good. I will try and implement these things. Ok, and the next more suspect question. Dump the wine? Or clean the cork off with some sort of cheap drinkable alcohol? I have ever clear around for almost this exact reason. I was inspecting it a little more last night and it almost seems...

Interesting, I never assumed it was possible. It was just strange cause it was the first one we ever had that happened to. Anything we could try to do different to not have it happen again?

I did not know this. From now on we will just dunk them and then cork the bottles. I must of read or saw this somewhere to soak them. I think I read about boiling them also, but wasn't sure of that. Thanks.

So we always float the corks in a big bowl of sanitizer while we are racking to a bottling bucket or clean carboy and make sure we stir them and let them sit for usually awhile. Because we are sanitizing bottles while or after we rack. We always use starsan, and we don't have a pump yet, so...

So this was a little shocking for me last night. We had some family over so I grab a few bottles from the basement. It's usually a crap shoot if we put the heat shrink wrappers on them or not. This particular bottle we did, it's about a year in the bottle, also the only bottle I've had do this...

So unfortunately, even after making another starter with Ec-1118 it never took off, Either one. I'm sort of disappointed, but I did end up using one each of the concentrates as flavor packs in the traditional Mead and a cranberry wine that was lacking flavor. Both of those worked out very nice...

I know alot of guys might not agree, and I haven't been doing this nearly as long as most of these guys. But, as long as I have everything, and I mean everything sanitized I will return it to the carboy as long as it didn't touch anything else. Also, frequently is a little bit vague. I tend to...

So with scooter's advice I went ahead and made up two five gallon carboys last night. I had a couple new carboys I had literally got the day before and they were burning a hole in....well my patience, haha. I think I like looking at full carboys almost more then drinking the product of them...

So, I let some of the more experienced guys really dig into this and ask you some more questions. But, it very well could be just the CO2 in the wine that hasn't degassed yet. Six weeks really isn't that very long in wine aging and degassing terms. Depending on if you racked it to a secondary or...

I just got home and read the boxes I was wrong. The cranberry is a 12% juice the apple is 100%. Also, the benzoate and sorbate say 1/10th of 1% used. Edit. Oh, and they they do say the mix ratio 4+1 and 3+1 so that helps too maybe

Sounds good, I was thinking the same thing about the best by dates, but figured I should ask on here to you guys that have more experience then I do on these things. Ya, the cranberry does say 100% cranberry. Which kinda works as I have a cranberry wine in secondary right now that has way to...

I work as a Head of maintenance at a hotel, since covid we have closed our usual buffet style breakfast. Which includes our juice machine. Thinking nothing of it back in March we shut everything down boxed everything up and figured we'd have it back open in a week or so, maybe a month tops. He...

I had watched this youtube video a while back and have been thinking about switching. But it's a little 3 minute long review on the silicone bungs.