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Degassing and clearing are 2 different things. Your wine seems very clear so no need for the clarifiers. But you may not see the bubbles of gas even after 2 months. As Sour Grapes suggested, taste it then judge for yourself. I've had corks pop from bottled wine and a gallon jug just plain...

I'm planning on getting a Pinot Noir FWK. Undecided as to a single skin or double skin pack with seeds. Not a whole lot of difference in the price and I plan on aging it a year or longer. Has anyone done a comparison with the Pinot Noir kits or any of the FWKs between the single pack and the...

And that side pocket on the right leg is the perfect size for my phone.

I'm not Joe but you likely have good wine in your carboy. It never tastes great right after fermenting. It make take a few months to settle down. What can you tell us about the process you went through? What was the initial SG?

I see you have jack stands for your jack stands. Is that to help with the lift kit or did you just need more elbow room under there?

Hi Rocky, glad to hear you cranked up the fermenting skills once again. I did something similar with a cold soak approach last spring with one of the first FWK zins and double skin packs. What I did was prepared the must in a fermenting bucket then placed it outside by my wine basement door...

Welcome to WMT! Are you close to the shore?

I'm visiting in Abington right now. But grew up in SW Philly then later lived in Darby.

It's funny how carboys seem to multiply in my wine basement. I'm visiting my aunt and uncle in Philadelphia and he has 3 he doesn't need anymore. I guess I'll have to make more wine.

Hi Linetec and welcome to WMT! You got plenty of good advice from these other folks and it will help you as you continue making wine. I remember trying to read between the lines of simple kit instructions the first couple times I made wine. To directly answer your question ... "was it ok for...

Welcome to WMT and good luck with your vineyard!

Hi and welcome to WMT! I made a cranberry wine soon after last Thanksgiving. Turned out pretty good for my first country wine. You can view y recipe here. Starting SG for Cranberry Apple Wine

I just did a web search on bleach and plastic and didn't see anything to suggest you have a problem. Someone was concerned about bleach used to clean plastic cutting boards and they got this reply, "No danger. Bleach is very water soluble and also degrades when exposed to oxygen and light. If...

I had some time to kill so I read some old posts between Joe and Rocky. Great info still!! I picked up a couple more items that I missed in the past. And I have a story to share about my Chocolate, Almond Trinity Red that I served last weekend at a family dinner with most of my kids here...

Sorry to hear of your loss. Connie's dad passed away earlier this month. Hospice was a huge help in the last days and a few afterwards. We, as you, are now helping mom adjust to this next phase. Thanks for sharing.

Welcome to Wine Making forum! I haven't been to Scotland but I enjoy drinking the Islay single malts that come from your part of the world. As a suggestion for your wine making, I wouldn't add any peat to your wine. It won't do the same as it does for the scotch. 😁

Ah, jaywalking ducks! Geese do it all the time here. They don't get arrested like those ducks. Don't know why.

I can't tell you the specific chemicals you are asking about but it has something to do with magic. :h And welcome to WMT!!

I took an SG reading before adding a double pack of skins and 4 days later (cold soaked) before I pitched the yeast starter. SG was 1.100 both times. Not that that's a bad thing.

I have the Zin kit with double skins. I let the skins cold soak for 3 days in a sealed bucket while the outside temps were cool/cold. I pitched the yeast starter into the must around 11:30 PM on the 12th once the must warmed to an appropriate temp. At 8:30 this morning , less than 36 hours...