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Taking the S G at the beginning is always better. But, now that your into it take a reading, note it and check it again before you rack to secondary. Make sure you are at around 1.000 before racking to secondary. Are you doing primary fermentation in a carboy or a bucket? If in a buck strain...

I've had good success with the oak spirals. You can adjust the oaky ness by how long you leave them in. The max is 8 weeks to get the most out of it. After eight weeks I think it dies off/stops working. either way you can adjust the flavor.

Any Idea how much to ship one 25 L to 60103?

Coffee wine?

Very cool, thanks for sharing.

Same temp conditions through primary??

No prob...Can I get on the list for a 30 L on the next bulk order?

I'll take the 30 L one if it's still available.

I'm guessing they will clear up nicely in a few weeks. after your next racking for sure. Nice job.

I could help organize if it's in the Chicago area.

I just bought a place in Bradenton.....but still live in the Chicago area . My plans are to be down there in the winter months. Not sure how active or how much I could contribute but would love to join, just for the contacts and meet and talk wine making with other folks. Let me know when the...

I ran my drain line from my sink to the sump pit used for the cloth washer. The float stuck a few months ago and I had to replace the pump....that was a chore.

As a gag I used to have my girls (when little) take a whiff of in in the gallon jug. It was funny at first, not so much now....I do test the jug to make sure it smells before using, it tell me it's still working.

Okay, Thanks.

What size corks did you use?

When would they come in? I live in a western sub of Chicago. I would be interested in (1) 25L Barrel.

Out of habit I wash/San everything, but at this point I don't think there is any cross contaminating of yeasts to worry about. When we make wine in the fall from grapes it's a free for all with equipment, spoons, cups, paddles, strainers, pumps and never had anything bad happen to effect the end...

If in doubt don't lay them on their side, the corks could blow. a S.G of 1.9 seems like it still had some fermenting to do. I normally wait until the wine hit S.G. of 1.000 before racking from PF. Was it 1.9?

I think you're done fermenting. Age and drink.

I have wine in glass carboys since fall of 2018. rack every three months (or so) and have oak spirals soaking for a few months. Not sure I have an issue. what's the difference between carboy ageing and bottle ageing??