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I am doing my first ever batch of SP and it has gone very well, and is still going. yesterday I checked SG at .994 and while I had it out I degassed it....lots of bubbles released. Before gassing, there were lots of tiny bubbles rising up. This morning the bubbles are about twice as large as...

I did a kit about that old. It was stored in a basement that was pretty stable temperature wise. I went ahead and tried it anyway. Only problem I noticed was that the juice had crystalized some and I had to make sure it was dissolved well. Tastes reasonably as expected so far...just getting...

Wish I knew Sketchup! neat tool for visualization. I think It is a bit small too. I seem to have lots of things to store like extra carboys, chemicals, yeast, racking equipment, etc. If you only do a few batches a year it might be ok. I like the use of the lower space for bottle storage...

Thanks! I will taste and smell it next time i rack. If it does smell of sulfur is there any treatment to reduce that?

My winebox thermostat failed and I didn’t catch it till my skeeter pee was 108 deg F. Cooled back to 75 deg and all seems well. Actively fermenting. Will that high temp cause problems later on like taste or something else? SP seems normal now and is around SG 1.000.

Thanks, Rice_Guy. good example if the assumptions are even in the ballpark! I think I will get a bit less “loose” with my sulphiting, especially since my sanitizer jug is over a year old. Still smells sharp though.

I have to admit to being a bit loose with sulphiting and have a question for the group. Usually when racking, I will sanitize the secondary with kmeta by sloshing some around and draining the carboy. I don’t rinse. Does the residual provide me enough protection for the racking? I usually...

Good idea. I have been picking through the posts to find some generic tweeks that have been successful. A list like this would help and it could be tailored to the specific wine profile, etc.

Clever...thanks.

Nice! I am thinking about how I can design a layout/equipment setup that will allow me a no-lift system. Any ideas are appreciated.

Not sure if this is the right place to ask this question. Do F-packs in kits have sulphite or sorbate in them? (are they fermentable?)

Maybe you just drink it quickly!:h

Anyone ever tried to make wine from Japanese knotweed? What would it be like?

This CV issue and being home more has gotten me back into bread making...specifically sourdough because of the simplicity of it and the results which are outstanding.