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We also have a wine fridge that holds 115 bottles.

Got my new wine making area done. Once I buy the all in one wine pump there will be no more lifting. It will hold 70 bottles under the bench.

Wouldn’t it be better than a bung with an airlock though?

I am planning on ordering a pump. Let me ask this to make sure I understand right. When aging instead of using a bung with an airlock I can use the headspace eliminator instead? Even if aging for a year and racking three or four times?

Looks like I will need to get one of those pumps in the next couple of months. I watched some videos and really liked the bottling attachment. It is not much more than the lift cart but has many more advantages. Thanks for the link.

How do you get it high enough to rack it into a fresh carboy every three months without lifting it?

The area I use now is not too high. The upper shelf is around an inch too low for the carboy to fit with an airlock. I am going to build another area where the shelf will be close to 40 inches high. I have a lot of spine problems and fusions in my neck. I was thinking about getting one of these.

I have one of those handles that goes around the neck but am not comfortable lifting a full carboy that way. Is it safe or would the sling be better.

It is done. It finished at .996.

Thanks Scooter68 and everybody else for your help.

I agree your English is very good. I am also new so I can answer your questions. Welcome.

Just to add I have done two kits now and saw a difference between them. The Cabernet Sauvignon kit used EC 1118 and was a 14 day ferment. The Merlot used EC 1118 and was a 7 day ferment. The airlock on the Merlot bubbled a lot more than the Cab. To me it just seemed that with no bubbles and not...

The main reason for this post was I have heard from people that when the airlock stops bubbling it’s done. I knew it wasn’t done and that is why I asked. Obviously I didn’t know I had an air leak when the airlock stopped bubbling. My concern was the yeast wasn’t going to make it to the end and I...

Getting close. Am at 1.000 today.

Good news. It is still fermenting. I punched it down and checked it today and it is 1.008. I put the lid back on and the airlock. After a minute it started to bubble again but slow. I am thinking the lid was not on all the way yesterday.

Sorry. The yeast is EC 1118. I have a heater on it and am keeping it at a constant 73 to 74 degrees. I go in the garage at least 5 times a day just to check the temp. For the first 5 days it was bubbling a lot more than the Cab Sauvignon fermentation. Yesterday it was bubbling like crazy and...

Thanks. I wasn’t sure if it would finish or not. I have to punch it down every day, I will keep a close eye on it. I tasted a few drops left in the hydrometer tube and it is still pretty sweet.

I started my Merlot on 11/1/19 and sg was 1.084. Today when I punched it down it was at 1.026. I can see there is pressure because of the airlock but it is not bubbling much. Will it finish fermenting without bubbling or do I need to add something?

Thanks.

If it matters mine are kit wines.