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I bought 3 carlos vines and plan to put them in the ground today.

RC 212 is what I'm currently using. . . I've been pleased with it so far.

Don't know about Star-San but why not sprintz with rubbing alcohol. This is what's used to sanitize the area of skin ahead of an injection.

It's the sulphite, think sulphur. Sulphur and iron products do not mix well. Suggest you sanatize with a different product or at least rinse the K-meta off after using.

A couple of tsps. plus a pinch of cream of tartar dissolved in a little wine and added back in will make tartaric acid drop out during cold stabalization. Cold stabalization by itself will work but takes much longer.

The finished product will be a rose'.

My grapes are finished and I don't have carlos or noble but have heard they make good wine. 40#'s of those will make a 5gal batch, however at $1.50/lb it will be pricey. Ask Blackwater how they compare to cultivated varieties on an acid content basis. If they are higher in acid then you could...

I don't have those varieties but I've heard they make very good wine. If you have access to those you could probably use the lesser amount (40#) for a 5gal batch. Mine are almost finished, they'll be gone in about a week.

There is an enzyme available called opti-red that helps to extract more color from the fruit. I'm currently using it and can attest to it's effectiveness.

Absolulty freeze them. For a 6gal. batch count on 45-50#'s for full flavor.

I've made plenty of blackberry but can't say that I've ever run into what you're experiencing. Did you taste it? That would be the bottom line for me.

I've never heard of that being done but remember that even a small amount of additional weight added will affect the accuracy. I'd try super glue assuming that would be lighter than epoxy then compare the two in a beaker of water.

This forum has a recipe section and so does Jack Kellers site. Find a recipe that looks interesting and makes sense and go for it.

If you don't want to dump and start over you could set the bottles upright in a plastic bin with a cover. If that doesn't work (blown corks) then it's time to start over.

I guess you're right but it looked like a refelection of a light shining on the jug.

Try putting a flash light on the back side of the carboy and then check to see if light comes through the other side. This will also let you know if there are any suspended particles.

Bottled today and it is fantastic! Sweetened to S.G. of 1.002.

I've been using the plastic water bottles for 20+ years without any problems. In fact I prefer plastic, much lighter, easier to store.

Wade, thanks for the accolade, enjoy the wine. I can say the same for yours and it's been gone and the bottles recycled.;)

Figure on 8-10#'s/gal. of must.