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I would never knowingly buy a knockoff. Fred

If it's thoroughly cleaned, sanitized, and dried it's not going to grow anything. Just keep it capped or stoppered. I like to leave a couple inches of Kmeta in mine after cleaning and sanitizing. That way, when I get ready to use it again I just rinse out the Kmeta and it's ready to use...

Thanks, Lurker. I plan to order these.:b Fred

Lurker, Do you use the 2-1/2" diameter or the 4-1/2"? Fred

I think we're getting way too serious here. All of my posts have been tongue-in-cheek and not intended to evoke passionate opinions one way or the other. Mearly playing devil's advocate. I do believe my dogs (I have 3) are cleaner and not as slobbery as many, but I would never intentionally...

I would bet the average household dog has less mouth bacteria than the average human.

How much did you add initially? Usually 1 tsp./gal. divided into two doses, 1 dose on Day 2 and the other when the s.g. is about 1.04. I think twice this much should be enough. If you add way too much nutrient, you may then be adding food for spoilage microbes later on so be judicious. Fred

Coach, IMO, you should first try bentonite. If it's going to work, you'll see your wine start to clear winthin a couple of days. Then, if necessary proceed to use Sparkloid, K-C Superclear or similar fining agent. Also, given enough time aging will help it clear. You may never get it perfectly...

Don, Those sawdust packets are there for a purpose. They're not for adding oakiness, but to be used during fermentation to remove any vegetal or green astringency. After fermentation the sawdust particles can be racked off and discarded. Then cubes or whatever other oak is in the kit can be...

Bob, The proper way to standardize your A/O setup for accurate results is to use Potassium Acid Phthalate to find the actual normality of the .01N NaOH you're using. Over time, NaOH will weaken as it absorbs moisture from the air. It's very hygroscopic. What you think is .01N may actually have...

It won't hurt to leave it in for a month until you plan to rack again. Fred

You're right. A.K.A. Potassium Bitartrate. Some people also add this during CS to seed the formation of diamonds. Fred

H2S is common, but not harmless. If allowed to stay, it will eventually form mercaptans and spoil your wine. Keep aerating and possible add more nutrient until the odor is gone. As a last resort you can add copper sulfate or stir with a copper pipe, but these should be as a last resort only. Fred

Ben, When you say "slurry" are you referring to sediment (a.k.a. lees) from the bottom? If so, that would not be an unusual amount. If you're referring to live yeast, then yes you should be able to use it to start another cherry pee. Fred

Good. I'll drink your wine then. What have you got that's fully aged? I'll PM you my address. Fred

Just being realistic. Fred

A lot of this is temperature related this time of year. Apparently, you have ideal conditions. Not unusual though. Also, the EC-1118 is a strong fermenter. Fred

Not to mention in the food we eat: peanut butter; grains such as corn, wheat, oats; milk and dairy products, and on and on. It's all nutritious with minerals and vitamins (sadly no alcohol to kill the germs). Fred

Your problem is you've never seen what goes on in a vineyard or at harvest! Do you think every insect or spyder jumps off before it ends up in the must? Fred

Yes. Human pathogens do not grow in wine. If they pee'd in it, I would not serve it because it may have too much ammonia odor.:i Fred