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Welcome to the forum. Looks like you've made a good start into the hobby. I had to google what a feijoa was. Care to share the recipe?

Have you tried the cheese? I heard it's high octane!

Spent the day removing caulking, prepping, cleaning, cleaning 1/3rd of the way into running the caulking I run out. AHHHH tomorrow I guess. Was hoping to make it a one day project so I could get back to the garden.

Locally I can only pickup Lavin yeast and it has strong and consistent start for me no problems ferments very fast.

DD and I started some seeds for the garden that we'll be putting in the next couple days. Rather then break my hen of being broody I just got her some fertile eggs to sit on. We'll see what kinda mama she is. Planning to start my Shitaki wine tonight.

I throw a towel over the primary and set the lid on top loosely. Not only are you introducing the outside as Troy said, but the yeast are using dissolved oxygen in the must. When you stir you are mixing oxygen into the must. There is CO2 on the surface during fermentation and that is...

I used water in the past until I found random globs of yuck floating in an air lock. The weather here is pretty mild so they don't really dry out but now I use sulfite solution. I even run across the occasional drowned ant in my air lock.

Tee shirts as Dan suggested or a paper bag with a hole cut for the airlock. I have also used old sweaters to help keep them warm.

Here is a link to Luc's starter instructions. Scroll down for english, They are very clear and the pictures are great. http://wijnmaker.blogspot.com/2007/08/gist-starter-yeast-starter.html You can use any yeast for the starter and you will have the starter going 12hrs or so some times longer.

I think hitting it with a round of sulfites and waiting a bit longer before bottling. How long have you been aging it?

I think yours is closer to and 18% this might take a while. Why most of the fruit wines are 10-12% (a starting SG of around 1.085) is that is what allows you to taste the fruit and not the alcohol in the final wine.

At this point you're fine your SG is still going down and two weeks is not a terribly long time. A good strong starter to finish the job would be your best course. As long as it hasn't stalled out completely it's making CO2 which will protect it. You have plenty of sulfite to keep it safe as...

Have you sweetened it already? If not you could add a juice concentrate back in for the fruit flavors you want.

I think it's hard say how much liquid will come out of those berries and you will loose some to sediment. In the end, most people shoot for getting extra must so they have something to top off with after racking. Sounds yummy!

Hi UBG, Congratz on quiting the smokes, I've been through that couple of times and it's the worst. Chuck- If you're in Colorado, why you beating a Broncos fan??

I realized my new hen has gone broody and am now plotting how to change that. Since easter she may just be jealous that hers are not the only green eggs in the house. Got a crown installed at the dentist and unburied the "office".

You can also use http://www.pixlr.com It's basically an online photoshop very good, very simple, and very quick! Much faster then GIMP or Photoshop and you can use it anywhere with internet. Oh and it can save to a USB drive. I use simple B&W office printers and a glue stick.

Yes you need to get that out of those bottles ASAP. You can just put it into a sterilized bucket or large jug with cloth rubber banded over the top. Find some one else to do it for you. Other wise there'll be one heck of a mess waiting for you when you get home!

I really like the milti-fit bungs. They actually end up being a bit cheaper locally and I like the way they hold up. Easy to get in and easy to get out I don't even have to worry about snapping off my air lock. :br

Green Mountain I'm sure it would be fine if you are in a hurry. I used a little bentonite and it fell clear really quick. I think the website mentions it will fall clear usally in 30-45 days with no clearing agent.