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I've used CO2 to fill the top of carboys. I haven't experienced any adverse issues. I don't think there is a proper method. What I do is use a long metal tube (modified dust blower) and add the gas gently right above the wine. I blow the gas around the sides from the center thinking I am...

Yes, I've added glass weights to my mesh bags. Helps keep them submerged. I found I had to shorten the bag by knotting closer to the bottom to keep the fruit submerged. Now I just dump chopped fruit, grape skins, whatever in the bucket and separate at first transfer.

Maybe you did change the balance but the taste is what counts. What is the beginning and current (final) SG? Your ABV may be very acceptable. When you taste it this weekend it will taste rough but you will get a general idea of it's goodness and flavor. During aging, you can always adjust the...

I looked over my notes for both wines. I don't have TA measures but I do have pH numbers and I needed to adjust the pH for both for different reasons. I added 3.5 teaspoons of acid blend mid-fermentation to the kit sweet red wine and moved the pH from 3.94 to final pH of 3.74. 8# of...

I'm pretty sure I have the numbers for the cranberry wine. Not sure if I have them for the grape wine. I planned on doing a bench trial to find the acceptable ratio. But I could take current ph measures and use those to be representative of acid. Of course, I only used the square for alcohol...

I made a cranberry wine that tastes pretty good but is a bit too dry and has no body. I was thinking of blending it with some semi-sweet red wine, a blend of merlot, cab franc and cab sav. That wine is too sweet for me. So the blending seemed a good idea. The ratio would depend on the...

I've seen that squirrel in my back yard!