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I seem to recall Luc talking about freezing wine improving the taste. Maybe he can chime in with more info. ;)

As Sirs said if you don't get a air funnel going and keep the head fully submerged you should be ok. I'd be worried about not being able to adequately sterilize behind the blade. Up into where the axil enters the mixer. Seems like if you are already racking to the primary, you might as well...

Temperature has the largest effect. Sometimes a good storm can change the pressure enough to suck in or blow out the liquid in an airlock.

@UBG With Tea wines I'm convinced that the quality of the wine is directly related to the quality of tea. Lipton tea, red leaf, etc are pretty average tasting tea and their wine tastes similarly average. With tea wine I keep it simple and prefer to use real lemon juice/zest rather then...

I 2nd Skeeter pee. I also like green tea wine with some ginger. They make a lovely white with a fine flavor. They clear quick and are ready to drink almost immediately. Here's JK's recipe, the better quality the tea the better the wine. http://winemaking.jackkeller.net/request216.asp

A cotton ball can cover the hole well. While it's actively fermenting you only really need to worry about fly's etc, getting in. Once that slows down and there isn't CO2 protecting your wine then you need the airlock.

You should be fine, have you tasted it? One day shouldn't hurt it though.

My 3 Gallon carboy fits in my 6.7 gal fermenting bucket and I have put it in there when I'm worried about spill over. I've also left more then a couple of full fermenters in the bath tub with the shower curtain closed. Then I just hose down the tub and covered bucket as needed with the...

If you are making a kit it might help if you let us know which one. It is fairly common to have strong unpleasant flavors till the wine ages. If your doing MLF it is most likely to tone down the acidity as well.

They're shipping from Canada too, that gonna be way more then the 10$ difference at Amazon.

I'm in total awe, but now know what I want for x-mas :b

They can work great on fruit without seeds. I find as long as the skin get broken and there is enough pectin enzyme the yeast break most stuff down pretty well.

Counter productive, hydrogen peroxide breaks down into H2O and O. That is putting albeit a small amount of oxygen in your carboy.

Patience Patience Patience ;) Try to keep your crush as cool as possible.

Congratz to the both of you on fine families. :try

There are SO2 test kits that will tell you right where you are. These are good for preserving the wine.

I love the rack, I take it you don't use that light switch much :)

Some time ago on a lark I decided to make some carrot green wine. This is the wine log, which I shared some time ago: https://docs.google.com/Doc?docid=0AWk0NumXRR9hZGc1NXQzOGdfMmNnN2Q1ZGc5&hl=en First off the wine cleared to this beautiful golden color that the pictures fail to capture. I...

The only way to tell if your wine has stopped fermenting is with a hydrometer. Depending on conditions wine can finish fermenting and still bubble for months and months afterward, so judging by bubbles is not that accurate. A general rule is that if you get and inch of sediment it's time to...

If you're trying to make an F-pac, freeze them then simmer the berries on the stove to reduce them down. You could smash them with a potato masher or just a spoon really.