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1st, what was the original gravity? What is it now? fermentation can happen in closed lid :D

Yep sure did. costs; used tire, lower ball joint, alignment, road service :m

Had a great time at "Mom's. BUT on the way home....Well the pic will say it all.

Had a great time at "Mom's. BUT on the way home....Well the pic will say it all.

Not to jump on joeswine thread but there is a wealth of knowledge in the wine threads that I put there for your conveince. here is one on Profiles, http://www.winemakingtalk.com/forum/f65/wine-profiles-download-document-3475/

Its the same ,no don't for the same reasons

Mine is Tom. That's because when I joined in '06 there was no fancy names just SPAMMERS. :wy

Say it ain't so ! Happy Birthday.

I am holding my own. blood is good and a stable PSA

Thanks for the good word Joeswine. We had fun. I found out when you bottle with a friend things go smoother See you next week to bottle 5 of 10 more carboys of the 10 left B T W nice pictures..

Well I'm south jersey kind of guy...

Way to soon to think if bottling. I would age it for 4-6 months and that will help clear the wine Add PE in primary' If using concentrate juice I would use 3-4 cans for primary. Be sure to ck the gravity 1st S/B 1.085

Once filled I keep them upright for 24-36 hours. EMPTY or full I keep them upside down.

Yep same here BEER/WINE. Sounds like u make a lot of beer. U have a sculpture?

!! OH MY GOD!!! He's alive. Tell us more. NO teasing then we don't hear from you in months.

Wife, daughter and myself go thru 2 bottles a day

45#'s is a lot for 1 fermenting bucket. I would get a Muslim bag. Use TWO buckets. Then combine when fermenting is finished to one bucket.

John thanks for the reply. I was thinking of Cherry and apple chips. non smoked.

Can I use wood chips for smoking (apple, cherry) for "oaking" wine? I never thought of it till yesterday when I was smoking chicken.

What video?