Search results

Maybe your parents leached out all the lead? ;)

It would probably be safer to do the same way bottle conditioned beer is done. Let it ferment out and add sugar, then bottle. You have pretty precise control that way.

Label Peelers. They are close to the distributor and probably just go pick it up as you order. They sometimes have the same kit listed twice so you have to see which one is the discounted one.

It would be a miracle? Pun intended. :D

No. I'm pointing out that even IF all the yeast are dead in the original batch you can still reintroduce something later in the process. Even bottling. Life is tenacious and exists in some of the most inhospitable places on the planet. I'd imagine that sterile filtering isn't 100% but good...

As wine makers most of our methods involve sanitation and not sterilization. It is always possible to reintroduce an organism that will eat excess sugar at every stage.

Mine did have some oak chips for the primary.

It looks like excess of head space is a problem?

Does it smell OK?

Just curious. Is this for sanitary purposes or just cleaning?

Clicking is a likely sound from being seized as the motor kicks off on the overload. If there is any part you can get to and give it a push/turn to free it up, try that first. Edit. These things aren't really made to take lots of moisture in the oil. Years ago I had a pump that had to be...

Decades ago there was a little shack of a store front in WVA that had a sign out front announcing they did PAP tests.

The point is to make a good wine. There are many paths. Topping up can be used as an opportunity to improve your wine. Hence my post.

After doing 'the recipe' I was under whelmed. I think I can improve on my first effort but will probably wait until closer to spring.

I think 'we' need to adopt the attitude that top up wine is just wine we will drink later.

Could you post a picture of your hydrometer in a tube of water?

There are people on the sister site beer forum that insist you can't keep enough oxygen out of anything to matter. Drink it all now. :pee There is some truth this. Doublet oxygen is pretty damned small. If air locks kept it out then you wouldn't have to add kmeta every three months. The...

It seems the consensus is to make a wine and start drinking it after proper aging. If it keeps improving, sample it less often. If it stops improving, drink it before it goes down hill. The basic premise that us new winemakers should start out with the goal of making age worthy wines is a tad...

Should I make a bladder leakage joke here? Depends.....

Water's cheap. Buy 'enough' and it won't go to waste. ;)