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First of all, I want to express my appreciate to all the experts on this Forum that have already answered a number of my questions... it is really great to have access to the knowledge and experience of the group, and who offers it up in a constructive and kindly fashion... hats off to you...

Exactly! You had made a vacuum ejector! there are highly engineer ejectors that do the same, but down to a lower pressure... those are the ones I was wondering about.

I am trying to figure out a way to cheaply and efficiently degas my wine... I have looked at the oil free vacuum pumps ($$$), the oil filled vacuum pumps (messy), the hand vacuum pump (blisters) and had a thought, which I am sure some on here has looked at.. I have an air compress and wanted...

Thanks.... the DD recipe calls for a target of 1.075, so I was trying to stay close the first time around... I actually wanted to go a little higher but was not sure about going all the way to 1.100. Sounds like it will still work. It's down to 1.014 this morning, so moving along... just to...

I've started a batch of DD blackberry... I'm squeezing, and measuring and SG is dropping nicely (Started 1.082 down to 1.030). I would like to enhance the blackberry flavor with some juice I squeezed from blackberries (separately from the ones in the primary fermentation bucket). A few...

Thanks... I will press on!

I live in South Louisana, where it's hot as well... I have done the cooling bath for fermentation, but not sure if 75/76 F (our house temperature normally) is cool enough to do the aging in the carboy... I hear folks keeping in their basement and that is much cooler than I am able to reach. I...

USA

I would like to make a lemon color (bright yellow) skeeter pee. I have made Lemon Cello previously (using alcohol to extract lemon color and oils from lemon zest) and was wondering if I could add a lemon extract to the skeeter pee at some point? I would not want to hurt the yeast, so guess I...

Got it. build up a yeast slurry/starter to the point where it will kick in when put in the primary fermenter. Thanks!

Cmason1957, thanks for your guidance on fresh juice and additional sugar. Also, I will toss the lees and go with the Ec-1118 you recommend. I am a rookie at this and not sure I understand your last sentence, how to get the yeast into the batch. What do you mean you let it start and get going...

Another question while I am in the middle of this... the lees I was going to use for the skeeter pee came off of a blackberry wine... it looks pretty red to me... with this color carry over into the skeeter pee? I wanted the SP to be a yellow color but afraid this will be a mix of yellow and...

I just picked 5 gallons of lemons off my tree... this made about 5 quarts of juice... What would change with this recipe using fresh juice versus store bought? Do I need to add campden tablets to begin with? Thanks for any advice.

can SP be bottled in beer bottles with caps or does it have to go in wine bottles? Just have more beer bottles than wine bottles. Thanks!

I had 20 lbs of blackberries, 2 20 oz containers of fresh frozen juice and was worried that was not enough so bought a 96 oz vitners puree juice and put it in too. Thanks for the recommendations... will save the bb syrup for pancakes! And sweeten with cane sugar via the proposed method...

Would there be any issues with using Blackberry syrup to back sweeten Blackberry wine? Would the pectin in the syrup cause any problems? Cause clarity issues? Or cause the wine to thicken? Have 8 oz jars of homemade syrup and a 5 gallon batch of wine. Hoping it will sweeten it and give it...