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It appears the place here in town is a distributor. I don't know that what I got came from there but I suppose I could ask next year.

How did you check it was fermentation and not just escaping trapped gas? Anyone with a gallon of the stuff care to put some in a hydrometer tube with some water and yeast and check?

It seems to me I've read of some beer style where it is considered good to have that smell because it means 'it' is being 'driven off'. I'm starting to wonder if it is ALWAYS caused by stressed yeast.

I'm pretty new to wine but I had the same question pop into mind. I wouldn't expect the yeast to get stressed till much later in the process even if no nutrients were added up front. Maybe a small batch with the non H2S producing yeast would be a good test here?

I only do 6 gallon batches. My first rack is into a 6.5 gallon carboy. That gives me the head room to pull a good vacuum. After it settles a little I'll repeat a couple times and then rack to a 6.

You should be fine. Read this thread towards the end. https://www.winemakingtalk.com/threads/i-have-begun-the-journey.70532/unread

My initial response was to reassure the OP that he didn't kill his yeast. Yeast love the warmer temps. We don't love what they do to our wine at those temps. Two separate issues.

There is a reason that this is the recommended hydration range.

I'm seeing anything from 12-16% sugar to 73 grams per 100 gram serving. Depending on the actual sugar content you might get something wine like. I just don't know how much the other 'stuff' in it would impact the overall flavor profile.

That looks like a submersible probe but I'd check with the seller to make sure.

Yeast generally prefer it around 95 to 100F so they are fine. 78F is not an unreasonable temperature for this process. The little holes in the top of the airlock are not sufficient size to release all of the gas. Sometimes I'll airlock a beer and leave the little snap on cap off for a while...

I'm familiar with maltodextrin from beer making. I wouldn't consider it a sweetener by any means. In brewing it is used to add body and mouthfeel. https://www.wisegeek.com/what-is-maltodextrin.htm

Sugar has a left and right 'handedness'. Both occur naturally but some company was still awarded a patent on it. I don't remember which is which but the one tastes the same as the other but we can't digest it. Probably the same thing for most yeast. Looks like we won't see it till after the...

With beer I have 4, maybe 5, people that have demonstrated they have the palate necessary for discriminating flavors. As an example. One of these people was able to pick out blueberry as an ingredient used in one beer and I couldn't even do it AFTER I'd been told. This doesn't mean we like...

I've heard this is the same thing that happens during 'beachwood aging of some tasteless, fizzy, yellow liquid you may have heard about.

Good idea. Take a break from your job to catch up on the wine making. :D

Be very careful with that one. Glass is weird stuff. You may have setup stresses in the glass such that a sneeze could shatter it. You would need to look at the glass through cross polarizing filters to see it.

What was the brix/gravity reading?

Best case scenario would be to store them upside down in an enclosed case. But why risk it? It eliminates a lot of worry and possibly second guessing down the road to sanitize right before bottling.

Depends on what you want to do with them. Doing some reading it seems there is no standard for this kind of thing and many times the company just use some industry formula and don't really do any testing of their own. I've thought of using some of the gallon jugs as 'fortification' during...