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So can anyone tell me if this hydrometer is accurate?

Warm distilled water almost reaches .99

I recently bought a 6 1/2 gallon carboy where I buy my 6 gallon pails of wine juice. Don't ask me why he sells 6 1/2 gallon carboys or why I bought it. However, after realizing this is not going to work with a 6 gallon pail of juice I returned it. The vendor had two of the larger carboys on...

I bought a new hydrometer. I tested water with it but it doesn't read .99. I used sink water, spring water and distilled water and all got the same reading at almost 1. I enclosed a picture. I am debating whether to send it back or just make the adjustment when using it. Did anyone else have...

Winemanic - may have found your answer here: Although tannin is not classified as a fining agent, clarification is often dependent on the presence of tannins, and requires to be added (in the form of oak bark powder, for example) for fining agents such as gelatin to be effective. Maybe your...

Thanks great help

Trying to help out a forum member on a fresh wine juice bucket - SG is 1.01 and it has been 7 days in primary. Should he rack and start secondary or is he stuck.

Not as low as what I like to see in my primary but I think its too late to add any nutrients.

Cmason writes: I generally wait until about 1.000 or so, maybe just a bit above, if the timing works better at 1.010

I am no expert but - I think you are ready to rack start your secondary if you are at 1.01 SG for a day or two. does everyone agree?

Thanks salcoco - I am aware of the directions but was just wondering is GoFerm also a nutrient and is there a rule of thumb that says do not add nutrients after the SG hits a certain point.

Or is it too late to add any nutrients.

Are GoFerm and Fermaid K interchangeable? I didn't hydrate my yeast or use any nutrient and want to try some GoFerm in my secondary to insure fermentation gets completed. Do you think GoFerm will be effective in secondary fermentation. SG . about 1.8

yeah I know but why use it in pasteurized and not in fresh juice. One would think that the pasteurized is much cleaner.

Joeswine, I have started winemaking a couple of years ago with pasteurized juice. Since then I also started getting fresh juice. My distributor sells both Festa pasteurized and fresh juice. In the past I have followed the Festa instructions for pasteurized juice for my fresh juice as well. Today...

Does anyone know where to get a replacement spring for a 3/8 spring loaded filler. I'm on my third one because I keep loosing the springs

Oh man I am going to pitch it today. Do you think my goferm from last year is still good. I kept it refrigerated

I don't have them refrigerated but I have ice in an empty pail and put the juice pail into that. I'll check the ice from day to day but hope that will keep it cold enough. But even when I take the juice pails home from the distributor there is always some fermentation activity. Acetaldehyde...

I picked up a couple of red juice buckets Saturday but my yeast and Goferm are not coming until Friday. I haven't tried killing wild yeast yet. Is Potassium metabisulfite the right stuff? How much do I use for a 6 gallon pail of juice? I also have some Goferm from last year kept...

Kevinlfifer - why not a propane torch? Why do they have to be toasted at all?