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Yeah I saw the names of the new lines, but no explanations in order to compare old to new

So I often have a problem when using my 6 gal fermenting buckets for wine kits with skins. The extra volume added by the skins often causes overflow to blow into the airlock (or even onto the top of the lid). I've read that a 7.9 gal pail should be used for kits with skins (by a company selling...

Just saw this myself and came here looking for details. I'm unclear on how the new kits align with the old, what the differences are, etc. The info I saw alluded to changes to ingredients, skins, juice quantity, etc.

So I'm approaching the point where I need to think about bottle storage. I have an unfinished basement that is cool and humidity-controlled. I'm eyeing those simple, inexpensive wood storage racks like this design (144 bottles): https://st.hzcdn.com/simgs/a501ffb709de55de_4-3551/home-design.jpg...

I am wondering just how degassed the wine needs to be before adding keiselsol. I'm doing a kit and I'm degassing with an AIO Wine Pump. I'm finding that after many minutes/rounds I can still get pretty vigorous bubbling if I let the pump run for a bit. Does this mean I have more degassing to do...

I guess I was trying to get a sense as to whether you still need to add some K-meta every 3 months even if you aren't racking and you're using a gas blanket to shield from O2. Not sure quite yet, as I haven't been testing super frequently due to costs of materials per test. I need to find a...

So I have 4 carboys bulk aging at the moment. The oldest is from last April. My understanding about the general rule of adding 1/4 tsp K-meta every 3 months is to control oxygen/oxidation. Presumably because people are re-racking every 3 months to potentially introduce new oxygen into things...

Ha, dang... I just hopped on this thread to ask the same question, as I'm thinking it's time for one. Saw there was a box for coupons when ordering and was hoping there was an active one out there somewhere. I need to rack one batch and start another soon, so the racking and lugging of multiple...

Considering that everything I've read and been told says that Star-San loses effectiveness after a few days/weeks once mixed, I wouldn't. I just sheepishly buy the cheapest 1.5L bottle of crap vodka at the liquor store and use that.

I'm tempted to get the Cape Blend and the Pacific Quartet, but if I get just one it'll be the Cape Blend due to the skins.

So much contradictory information out there re: this.

A little inconvenient, but not insurmountable. I don't have town water... I have a well that goes through a LOT of resin filtration. I've been told by water aficionados that it's the best water they've ever had. I've actually never bothered testing the pH of my resulting well water I do have...

Hmm... I don't seem to have that problem. o_O

Hmm... I had read that once mixed/diluted it was only good for a week or two. Which never really made sense to me.

Are those prices correct? Price list says 2015. If so, those are some great prices on barrels. Makes me rethink using glass carboys.

Y'all are killing me. The only round things on my first-year marquette vines have legs and eat the leaves, so that's my fun at the moment.

Ok I can do that tonight. It's not that there's no sulfite in there... just a bit less than the guidebooks suggest. Going back to my first post, is my math (0.763 grams of potassium metabisulfite) correct?

Correct. AsI was looking at recipes, I was seeing that I should target a pH of 3.3-3.4 pre-ferment. pH 2.5 was way out of that, so I tried to fix that and hit 3.5, which I figured was close enough. So now I hear that ph 3.9 is too high for sulfite management, and I should lower it. :-/ Please...

Holy crap... I just realized in this thread I've been typing "raspberry" the whole time, because I'm planning a batch of raspberry so that word has been on the brain. But I have not started that one yet! This was actually meant to be about the cranberry wine I already made the whole. Ugh. Crap...

Just wanted to check in again to see if it's recommended that I use citric, tartaric, or acid blend to adjust the acid before I then adjust sulfites. Thanks