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Interesting variation of FastFerment. The Catalyst - Beer Fermentation Made Easy https://www.kickstarter.com/projects/965729099/the-catalyst-beer-fermentation-made-easy/description I like that it uses wide mouth canning jars, rather than a proprietary bulb to collect the sediment.

I ordered my first fresh juice pail, and was excited they are being delivered this week. Arrived at the store, and they said the supplier shorted them my item :slp They offered me: 1) refund; 2) another pail that they had extra of; 3) any kit they have in stock. I would have selected another...

10 weeks (to Dec 16) to bottle will work, but you have to: 1) Use the clearing/fining agents; and 2) Degass the wine. 1-2 weeks to ferment. Degass, Degass, Add k-meta and clearing agents (and sorbate if you are back sweetening). Rack at week 4, Week 8, and before bottling. When racking, see if...

Yes, but .... If you are using EC-1118, then your ABV will be about 18%. Very high for a wine. I do it with Port (ABV 18-20%).

Ok. I picked up a packet of EC-1118. I was by the store anyway. I made hard cider once last year. I fermented it to dry. Pretty harsh stuff when dry. So I sorbated, and added unfermented juice to sweeten. Kind of like an apple wine cooler.

3 months: you will need clarifying agent (kieselsol and chitosan). If you can bulk age 9-12 months, then you can skip them. <--- this is what I do. I also skip the degassing. Time, and periodic rackings, does it for you.

I was at Costco (Menomonee Falls, WI) last night, and they had Apple Cider with no preservatives (refrigerated case). The juice was pasteurized. $3.99/gallon. I'm going to try and make hard cider with it. I have an extra pack of RC-212 yeast I will use.

yes. 1 packet per bucket is fine.

5 grams of yeast (typical yeast packet) is good for 6 gallons. 5 grams is about 2 teaspoons.

IMHO, you want about 30% head space, so 2 gallons for a 6 gallon batch. The 90# is about a 5-6 gallon batch. You said the 6.5 gallon bucket is too small. Does it fit with limited headspace, or is it over flowing? Here is what I would do (since you already have the 6.5 gallon bucket): 1)...

You can freeze yeast to preserve it, and use it to pitch in another fermentation. Beer makers do it all the time. There is stuff to use to improve survivability of the yeast. K-meta kills the yeast/bacteria, and Sorbate keeps whatever survives from reproducing. You need both if you intend to...

Sorbate is one and done. Can't undo it. Don't need to do it again.

Yes. Campden Tablets is Potassium Metabisulfite, or K-Meta (K being the symbol for Potassium). Typically, you will add 1/4 tsp worth of K-meta (about 4 campden tablets), per 6 gallons of wine, at the end of fermentation, and with each racking (1 month, and every 3 months thereafter), including...

Portuguese Floor Corker for sale in Milwaukee for $20 http://milwaukee.craigslist.org/for/5768905092.html

If you are close to Boston: http://www.winemakingtalk.com/forum/showthread.php?t=54485

7 of the cases of clear wine bottles are very similar. Similar height, similar bottoms, similar body. However, without taking them out and lining them up, i can't be sure. I have 1 additional case of clear that is mixed bottle types. The 4 cases of clear champagne bottles are the same.

Corn sugar (Dextrose) is what you want, especially if you are intending to get close to the alcohol limit for your yeast. Dextrose is more easily used by yeast than table sugar (cane sugar). Table sugar can be "inverted" to break it into Dextrose and Fructose before adding to your juice. When...

If you read up on Sulfite free wine, you will find out: 1) All wines have a natural level of sulfites, so the issue is added sulfites. 2) The shelf life of non-sulfite added wine is much shorter (9 months?) 3) The sulfites in kits (home made wines) tends to be much lower than commercial wine...

The 4 cases of champagne bottles are the same. I'll have to look at the used ones.

All it costs is about $2 in yeast and chemicals to find out.