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A gross is a unit of measurement for 144.

Looks great!

Well played.

Well, as I've found out repeatedly, this is a great hobby for someone who doesn't have as much as time as he'd like to work on things. Other projects keep popping up and my batch is still hanging out in the carboy. I can't tell if it is dropping any more sediment since it has the initial layer...

I started as a homebrewer and I've saved yeast in the past since liquid yeast can be fairly pricey. All I really do is rinse a portion of the yeast using boiled/cooled water, let it separate, decant most of the liquid portion, and store the remainder in a mason jar which goes in the fridge. I...

I'm a worrier by nature. As long as those support bars are touching the glass most of the way across you should be fine. If you need to keep it there and the bars aren't touching the glass very much, I'd probably put something like a sheet of plywood across the top that would carry the weight...

Fun project. I don't have anything to contribute to the build, but the fermentation bucket on that glass table top gives me the heebie geebies. We had a patio table with a top like that shatter on us before. We found glass for a long time afterwards.

Trust me. I'm right there with you in not wanting to give up on something. That's why I did a little digging. Personally, my free time is rather limited. I'd rather put any effort into a new batch rather than trying to fix the one at hand. If there are others out there that like it, and...

And all of that in a thread on copper fermentation barrels! :p

From a super quick Google search.. and Based on my interpretation, it sounds like there would be a point where if you introduce enough new yeast that you'd be able to overcome the effect of the sorbate (i.e., there is a limit on the number of yeast cells the amount of sorbate you...

Neither I nor any of my family are great connoisseurs of wine at this point. We'll happily drink anything from "Not bad" to "Smack your momma." :h

Ah. Thanks. Hopefully it comes out of it, but I imagine this heat wave isn't helping. Going out to water it now.

Good catch! I added a heaping 1/4 tsp.

Wow. My basement sits a couple degrees cooler and I've never had one take more than 14 days and that includes the one that sat in a water bath to try to slow things down. Which yeast did you use? Did you follow any nutrient schedule?

I transplanted 2 builder-supplied evergreen tree/bush things this spring. One seems to be doing fine. The other sat out of the ground for about a day due to schedule and it is noticeably less green with brown tips on about half the branches. There does look to be new growth in some places, so...

You did a California Chard juice bucket as well, right? Any noticeable differences? I'm thinking about picking up a juice bucket this fall and was wondering how it fit in the range of kit choices.

I completely missed the 3 month Kmeta addition and transfer, but it seems none the worse for wear at this point. I couldn't pick up any wet cardboard flavor that I associate with oxidation from beer. I added a heaping tsp. of Kmeta since I figured the SO2 levels were pretty low. Best I can...

Finally got around to adding the remaining 2/3 of the fpac and it has quite a kick. Decent taste, but if I had to do it again I'd probably save the whole fpac to the end. I'm considering add a little more sugar to balance the kick, but will wait til it is fully degassed to make that call...

I'd say that one would be dancing with the devil if they were not paying attention to detail. Check and double check your priming sugar addition and do a quick scan of your bottles before use. I've yet to make a sparkling wine, but have safely made hundreds of bottles of beer with no issues...

He did use two thermometers. Even if both were wrong, the temperature correction factor is negligible considering all he was doing was measuring room temperature water. Temperature correction is the same from 67F -75F at 1.003.