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Indeed. Beer fermentation buckets are either 6 or 6.5 gallons. BMBs went with the lower volume for whatever reason. I have one of each size and a 6.5 gallon bottling bucket (taking great care when bottling wine). I'd be hesitant to use them for secondary. The wide opening, which is great...

I love mine as well. Great for wine and beer. Would love to have another when it comes time to build a keezer.

I started out making beer and the only sanitizer I've ever used is Star San with no rinsing. Never had any issues and never heard of one from any other brewer I know. I leave foam in everything (fermenters, carboys, bottling bucket, bottles). As AkTom mentioned, yeast like the stuff. People...

Sounds like a keeper right there. Hold her tight. :D

I've made the Peach Apricot Chardonnay and the Raspberry Peach Sangria. Both were well received but the Sangria was more popular. Next on my list is the Black Raspberry Merlot. Black raspberries are my favorite fruit!

Eek. This thread is alarming. How in the world did a posting of a weather map veer into strawmen regarding floating boats and flat earth? Kudos to those who chose to take the high road. That is the kind of effort necessary to keep a forum from devolving into a mess of silly arguments that...

You're quite welcome. I checked out every Honda dealer in a 100 mile radius I could get a quote from electronically, so I'm happy to have someone else benefit from the legwork. They easily had the best price for CRVs and Pilots. I despise haggling, but I seriously doubt I could have done any...

Go science!

If searching for a Honda in the DMV, check out Waldorf Honda's online pricing. It was the best I found by far. We didn't use it, but they have a really cool online setup called Honda Express which will let you check out online and deliver the car to you. They'll even give you a firm quote on...

Better Bottle used to make a ported version that had the spigot built in. The Big Mouth Bubblers have that option, although I have boycotted Northern Brewer due to the fact that some of the original glass Big Mouth Bubblers had very thin glass which caused serious injuries yet they never...

I have no experience with elderflowers, so I'll defer to someone more experienced. That said, I've found almost nothing on the web about the successful use of Nottingham for wine fermentation, but that doesn't mean it doesn't happen, as noted by the anecdotal evidence earlier in the thread. It...

What a kind offer. Do you want to Paypal me the money or do you want to purchase it yourself and have it shipped to my house? While I'm waiting, I will continue to use the bottling bucket with spigot and wand. It isn't perfect, especially trying to get the filler to work on deeply punted...

Not surprised at all about Nottingham for cider. I've read this thread, which might be the best resource in existence for comparing cider yeasts. I'm all for experimentation, so perhaps Nottingham is the next big thing in wine fermentation. Sounds like an endeavor for someone with more money...

It has an alcohol tolerance of 14%, so with careful nutrient protocol, that doesn't seem crazy technically. You might not know the answer, but the question I would have is "Why?". What would Nottingham offer that wouldn't have been achievable with a wine yeast? Nottingham is also more...

Did you have a particular reason for using Nottingham yeast in a wine? I was not able to find much info about using it to make anything other than beer. I imagine the chemistry of must and wort are different enough to have an impact on it's ability to ferment properly. Lots of people...

I was confused at first, but are you saying that you get a starter going and use the method where you double the amount of wine added to the starter until you have the whole batch added? You then add the priming sugar once it hits 1.000 and then bottle? That sounds like a pretty good plan. I'd...

Variety is the spice of life. I imagine there are some people who say the same thing about winemaking!

Seems like 1118 wouldn't be stressed out at 12%. With no sediment showing, something is definitely messing with the yeast though. Perhaps the conditions in a red wine are different enough from a white wine to be causing a problem. Sent from my SM-G930T using Wine Making mobile app

Oops. Should have paid more attention. I see now that you didn't use either. I am going to guess the temperature was too low then. Edit to add: I would put them somewhere that is consistently 70 or higher for a couple weeks and check again.

What temperature did you store them at? If it wasn't warm enough, the yeast wouldn't have gone to work on the sugar. Did you add sorbate and/or kmeta? That would make it really difficult too.