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Bleach is cheap and it's in tap water already. I rinse really well. Never had a problem. It works well to soak clean carboys without scrubbing too.

Need one of those little wheeled seats for gardening.

Seriously thought is it almost the same if you make it without the dandelions? Zest, ginger, juice etc will probably dominate. Yes or no?

Does the oxiclean help with the glue or do you still have to scrape and use a goo remover product like an orange oil product like goo gone or staput?

I think you all just saved (scared) me a lot of time trying it. Just curious with all the other flavors in the recipe does dandelion flowers add much besides color?

Lots of good advice. It would really depend on the kind of wine and if you are able to filter it. Bottling too early could result in sediment in the bottle depending on the wine. I made a coke cherry wine and it dropped sediment for years.

If they are new to me but used and nasty I usually rinse and soak in water and bleach and use a brush to listen the crud. It’s easier to clean the inside than the just side these days. Whatever glue they use is a pain to get off.

I’m going to have to check if they have potassium meta locally. I don’t think I’ve ever seen it or new there were two different versions.

I’ll have to figure out what’s red wine safe. Thanks.

I have a couple new questions. How much metabisulfite should be used when using whole grapes? Also does anyone do anything to assist clearing?

Well it was supposed to be a 46 L kit or double 23 L. I made it into about 28-30 L total. Once I got my pH meter working (which required a long soak) it was 3.4. It’s fermenting away nicely now.

Is a sherry not a white wine? Have I already broken the rules by fermenting on the skins?

What is EM? I assume now that CO2 is being produced it should be ok. It was going fast yesterday so maybe everything will sink soon.

I have to go away for a week and am worried about them being on top and growing mold without punch downs.

How long would you ferment with the raisins in?

Is blending advised or does it depend on the grapes that year? Would using all one kind of grape be ok or hit and miss depending on the seasonal factors? What are good blends to consider outside of Cabernet Sauvignon and Merlot?

I just discovered something called malolactic fermentation. Do any of you do this and do you recommend it?

It took off finally. Now I'm hoping that the 30L fermenter has enough room to not make a mess overnight. It's mere inches from the top. I didn't add the 1118.

I know I should have waited longer but I wanted to go to bed. I feel like I'm making more mistakes on this than I've made in a long time. I had to skim some white mold off the top. I guess I need to punch it down regularly. It looks like it might be fermenting now but I'm still tempted to dose...

Sun-Maid raisins list raisins as the only ingredient. No oil or sulfites. That is why I chose them. Only ones I could find without oil. I’m thinking my yeast was no good. I put in in a jar with some water sugar and yeast energizer. Then I aerated it with my wort aerator. It didn’t seem alive...