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I've got no experience with SV, but plenty experience with a smoker. I agree with your last on pull off the bone is better than fall of the bone. Pork ribs get there after 4-5 hours at 235*F on my smoker which stays very humid (doesn't dry out the meat). Beef ribs can go for 8 hours and still...

Long story, but the bottom line is I ended up with three of these kits!!! So my plans are to perform an 8 week EM on each kit; D254, D80 and D21. Three Moons, three regions, three yeasts. Has a ring to it. Anyway, planning the blending of these three wines, they will each be 2 months younger...

On both kits I have done, from different companies, the bentonite is a 30g packet for 6 gallons. I would be reckless and say 5g per gallon if you’re adding it before the yeast. Never used it post fermentation. I’ve had good success adding 1 pint of boiling water to a blender, spin it and add...

Rethinking all of this, I bought 4lbs of frozen blueberries. I plan to use the jars of preserves in place of (some) sugar to get the gravity up to 1.090 - 1.100. Of course, being a complete newbie, I have some questions. I’ve seen several recipes and read quite a few how to’s and there are some...

I’ve found in my very limited experience that the skin packs have a lot of sugar. Those packs are like skins, seeds, stems and sugar syrup or juice concentrate. Perhaps you could use the skin packs and add your grapes to avoid having a much lower SG? Or try adding your grapes first and then...

Why do you wait that month? Do you find some stuff settles out? Your blends are different grapes? yeasts? vintage?

I am getting close to the point where the bag of skins will finally stop floating up to the top. When it floats, I slosh and it sinks. Doing that several times a day. Today is the first time it has stayed down more than a couple of hours. While I wait, I plot my next steps. I have some doubts...

I’ve been looking around and it seems like the answers in this old thread are no longer valid. How about a 2019 update? Where are you guys buying RJS kits?

This is the stuff in question: https://www.bonnemaman.us/preserves-jellies/?product=614 It's from France, so it has to make good wine! ;) It is really good stuff. The strawberry I could eat a barrel of, but some flavors of them have crazy amounts of seeds. @Rice_Guy Good idea on the enzyme...

I figure you'd be interested in the ingredient list for each jar: Blackberries, sugar, cane sugar, concentrated lemon juice, fruit pectin. Wild Blueberries, sugar, cane sugar, concentrated lemon juice, fruit pectin.

I have a couple small jars of preserves; one black berry and one blueberry. I swear they both have about as much seeds as they do sugar. I strained a jar like these one time and ended up just about losing most of it to the strainer. New hobby, new ideas. The label says 18 servings per jar and...

USA ITH-20R with 3 Transmitter Thank you, sir!

Agree, 81*F is in the realm of good things. Could not have planned it better. I am very pleased with this first experience in the fermonster and EM. I was just a bit nervous about the fact that D254 has a recommended temp range of 54*F to 82*F. I will be sure to leave the chest freezer open...

Late last night, measured a gravity of 1.022 and the temp had finally cooled off from 81*F down to 78*. Projecting the rate of sugar consumption, I decided the wort would be below 1.010 before lunch time. So I gave it one final punch down and squeezed the bag of skins with a paddle against the...

Not a lot of foam from the D254. It is doing its thing, bubbling away. Exactly 48 hours after pitch9ng the yeast, D254 blew past the 1/3 sugar break. I’m going to stir in the Fermaid K now at 1.060 (I was aiming todo this at 1.064). Per my first batch, this is my greatest chance of a volcano...

Fermentation has begun! I saw some action near the bottom of the fermenter last night (clear fermenters are awesome!!!). But today, the foam at the top along with the floating skin bag leaves no doubt. 18 hours after pitching the yeast, active fermentation is here and I added the Fermaid K...

For sure. This is how I did my first kit in a kettle and things went great. I held the bag while a second set of hands poured the skins and oak chips in. This pitcher idea seemed like a good way to do it solo, but never again. Also, this time, I put the wood chips in loose, because last time...

My first questions come about how to adapt the instructions to the EM schedule. The kit instructions say to squeeze and remove the skins and rack the wine into a carboy when the wine is dry, add the sulfite, degas and stir in one of the packs of kieselsol. I do plan to make use of all the...

At first, the gravity measured 1.091 and I was worried I had lost too much sugar. After an hour and a good stir, it measured 1.095 which is on track for the advertised 13.5% (if it dries to 0.995). This is the D254 batch. I used an 8g pack that I rehydrated with GoFerm Protect. I plan to use...

I took the fermonster and began to add measured water to it to mark off the different volume levels. 932g of water at ~75*F is what I consider 1 quart for all my markings. Might as well make the wine stuff that way as well. I found that the 5 gallon mark on the fermonster is right on, but the...