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Must I add the yeast energizer and yeast nutrient? Assuming i can get that pluse the tannin at any wine supply store. Thanks I'm gonna attempt my first assisting batch.

Just mak sure you follow the recommended ratio of bleach to Water for sanitation. It's typically 10 parts water to 1 part bleach. Chlorox recommends that for childrens toys. Soak in bleach water bath rinse with clean h20 and air dry ive done that with many thinks all is well

Plastic expands and contracts where glass does not. Even the weigh within the BB is enough to compress the bottles bottom in the smallest way. If you filled the BB to the top while holding it only by the neck and then placed it on the ground guarantee she over flows not alot put overflows...

Not quite LOL I said I brew my wine the old country way, following my grandfathers recipe and how his father was taught aging goes by seasons and holidays Crush in early to mid OCT. Rack when needed and enjoy on Easter. I apologize If I misinterpreted the meaning of your reply but it sounds to...

I use glass carboys and demijohns. Haven't had a single bad batch and I love the way it tastes. I press is OCT. Enjoy starting Easter and I'm lucky if that gets me to the following Easter. I don't age for more than that. Hey if your happy doing it your way and adding the chem. GREAT! I enjoy...

Agreed.... Although I've been doing in now for many years and haunt made a vinegar yet lol I don't use cheese cloth but that's a very interesting method I do it right before I put them in carboys and once before the demijohns... Interesting it's basically the same... "Easter" makes me laugh...

For you old country wine makers like me that don't add anything to their wine. Just crush and ferment... how often do you rack?

Does anyone use anything other than water inside their airlocks? I have heard of people using vodka. For the fact that its a light anesthetic, consumable, and has the same properties as water as far as viscosity and evaporation.

I am new to skeeter pee and will give it a shot once i can get the slurry from the wine i have going now... Would anyone like to let me know how you "clear" your pee?

thanks bro

This is the rumor I've heard.

allow me to stand corrected, I have only done fresh grapes and the method i used had always worked for me, and i add nothing other than what mother nature has added. If there are directions on a print that differ from mine by all means follow them. But making it the way i do, i degas after...

Rack first... if you degas and its still fermenting you'll just be wasting your time, once your wine is done fermenting and the airlocks stop "Bubbing"... the degassing will ensure that every last bit is agitated and worked out of the juice. Aside from just wasting your time, if you degas first...

I too do not use MLF, and i press mine into a cut piece if a 55 gal drum. from there it goes into another 55 gal drum to mix the flavors up, then into the carboys. I bulk age mine in Demijohns... maybe ill try a barrel one day.

YOU GOT IT!!!:b

I anticipate being able to have my wine around Easter, and i usually have enough to get me to the following Easter BUT not always. :)

I did 640Lbs of grapes this Sunday, I'll likely be doing another 640Lbs in a few weeks. Once the free run, runs off without pressure the grapes condense a lot, i'm able to fit probably half in the press. I usually do two presses for each load. I taste the run off and then every incremental press...

After i crushed i allowed them to ferment between 7-10 days. this year the batch was fermenting well and has a great taste at 9 days to i pressed at 9.

I crush my grapes into 55 gal. drums, and i have a 55 gal. drum that is cut to fit under the spout on the press. I add the must and allow the free run to drain off into the smaller cut drum. i then transfer the juice collected to yet another 55 gal. drum i taste the free run and then in my...

If your not considered modern I guess I'll be considered ancient. I don't add a single thing. I crush my grapes creating the must, which I leave for about a week. Then I press the grapes collecting all the juice and free run and put that into one barrel then transfer the juice from the barrel...