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A lot of beer brewers use 6 gallon for primary and then rack into 5 gallon, head space and not having to top off is the reason. I do believe that we are a secondary market that just showed up, just like a lot of stuff filters down from beer homebrewers. Those guys are doing great stuff with...

there is a kitchen tool called a zester that is made that takes the zest off and not much more. the zest has a lot of lemon taste, the rind is nasty. as far as yeast 1118 is a champagne type yeast. it has a very high alcohol tolerance so it does not die off as quick as other yeast and can stay...

there are a few times I can revert back to the beer makers process of making a yeast starter. I have a flask and stir plate left from then and I can make up a nice size starter for hard to start wines. Skeeter Pee and wines made from canned fruits seem to do best if making a starter and then...

OK then Personal use would be about 12 gallons a year, that means I give 75% away, wow, good thing I have them bring over used wine bottles

Basically, the USA needs to get their head out of their #&@ and switch over to the metric system

WineMaker 81 that is what I was getting at, 5 gallons is more than likely a 20 liter carboy. Even a 22 would not seem strange, but 19 is not likely. And even head space could be subjective. === I mean is there even a standard? Given then we are operating in a country that uses quarts and...

My nephew is a broker for Chinese manufacturing and imports and he avoids their products like the plague. Sourcing non Chinese made products can be hard as it is a world based on profits. but I think the reason for the thread is about carboy sizes. I have always had to mark my carboys in volume...

I normally make 4 gallons f starsan in a bucket whenever I am messing with my wines. So I always have a bucketful to dip the hands in. seems that is a small cost compared to having a batch go bad. As my normal batch is 3 gallons it is not that big of a cost. OK I do use some economizing habits...

my traditional habit has been to make more wines during the fall, I will keep 3 brews going. I now find 3 gallon batches are what I like to make, 5 gallon equipment is a bit heavy. But I kind of average a brew a month over all with a few batches of ciders or SP going into the summer so I guess...

I have 3 gallons for blueberry/white grape going 3 gallons of skeeter pee to be bottled Saturday 3 gallons of Zinfandel aging nicely and am thinking of doing a pineapple wine next week as I will have a carboy empty after the skeeter pee is bottled

I think as we get more experience we change our racking schedules. When I did my first wine in the 80s, i was told to rack after 2 weeks, again in 2 weeks and every month after that I now rack the first time according to what I am fermenting, grapes on skins is a week, fruit wines from fruit...

have to agree with cmason on this however, I normally rack after primary to get rid of all those lees then after 2 more weeks rack into a carboy.

Depends on a lot, I use champagne yeast, so it is pretty dry and yeasty after 2 weeks, I kill fermentation and clear, then add sugar and it taste like lemonade

5219 + 3 = 5222

by curse is not having enough carboys as soon as I figure out the next wine i have to rack something out of primary, that means I need to have another carboy then I get that figured out and buy JUST ONE MORE , as I tell the wife and it is time to rack a wine, so I get JUST ONE MORE. and seeing...

Vinny My first wine, and it has been decades, was a banana wine I knew nothing and just kept on racking and waiting It was a year before that wine was actually what you could call good Age helps a lot During that time I learned a lot by discovering my mistakes and was making other wines They...

I have done both, beer and wine, I first started with wine, did beer and went way over the head in that, and then I quit both, now into wines again Yes there are major differences. And you have to keep them separate in your head. But that is not hard if you did wine first, because wine is less...

Welcome I am in Portland but that is a bit far I have seen some plans for home made destemers and crushers on you tube if you are handy at stuff like that. Would love to see the vineyard when you are finnished.

I have used a lot of different kinds of fermenters in my experience of brewing both wine and beer. there are 2 reasons I do not use carboys for primary fermentation, one is the small entry point makes getting stuff in there and out a pain, the second is the small entrance makes cleaning a pain...

OK then, Pearson's square, do elaborate please