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That's what the two carboys coming in the mail are for, just got my lemon juice and other assorted goodies as well for SP. Pretty excited!

I'm still getting used to the whole notion of having to wait such a long while. I tend to move around a lot, will the wine be affected if it has to be transported to another house in a few months' time?

LoneStarLori: I believe I used about 18 pounds.

Peaches: No, they didn't sit in the must with the yeast or the other stuff. The only contact they had was when I mixed the water, sugar, and carrots together and simmered it for about 30 minutes. Looking back on it, I think the main reason I didn't dump it in was because I was afraid it would...

So this is my first so-far successful batch of wine, kinda. I started a 5gal carrot wine on 04/09/14 using the wine maker's recipe handbook. Maybe my first mistake was that I didn't keep the carrot slices in the primary for a few days but only simmered them in the sugar water for 20-30 minutes...

You guys mention that they are great for bulk aging, how about for secondary fermentation? Will they be able to keep inside the carboy without being forced out by the initial outflow of carbon dioxide? It would be nice to not have to worry about toppled and leaking airlocks...

So, if the lemon isn't really doing anything, should I take this to mean that what is essentially being made here is lemon-flavored kilju, the sugar wine of Finnish origins? Or is that a different process?

It's a five gallon carboy. I don't know how to measure the sizes of the bung, I just brought the carboy to the homebrew shop and picked one that fit. Update to the wine, no further problems with it sticking on, it's merrily bubbling away. This is actually the farthest I've gotten with a...

Beggarsu may have addressed this question indirectly already, but can one simply use a fresh yeast starter if there is no appropriate yeast slurry laying around?

Dried out the bung and carboy opening as thoroughly as I could and it seems to have worked! It's not budging, for now. We'll see in a couple hours, but for now crisis is averted. Thanks again, all.

Thanks for the advice, I'll try the drying out method first and if that doesn't work, I'll leave it for a day or so with a sanitized rag on it to let it go down a bit in SG.

Hi, new member and new winemaker (as of summer '13) here. Made a carrot wine on 04/04/2014 following Winemaker's recipe handbook. Starting SG 1.090. SG before racking: 1.040, as per recipe instructions. Racking went fine and all today 04/09/14, but now I can't get the darned bung and airlock to...