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It had coasted to 1.000 before I caught it and racked it a few days ago. It's still bubbling in the carboy now. Not sure where it's going to finish at. I didn't end up adding any nutrient.

So I made a lot of progress today. Got the main and training wires strung. So now just need to finish getting the line posts in (soil is too rocky to pound in, so each one will have to have a 2' deep hole dug). Figured it's far enough along to be semi-photogenic, so here you go. After putting...

Sort of seems like FermStart is equivalent to Go-Ferm Protect, and FermFed = FermAid?

Considering my fines are basically in my neighbor's front yard (land is partitioned weird) I don't think he'd appreciate this. :D

Where do you get those tiny bottles and airlocks?

2nd wine kit, same issue before after racking from pail to 6-gal carboy. I think I'm going to have to just use my 5-gallon carboys that I was saving for my raspberry wine and use them to rack this into the 2nd time around, +2 bottles (or whatever it takes). It's still giving off CO2 so that...

Eee... sorbate has a shelf life? Did not realize that. So much for the bag of it I just bought. :(

Hmm, mixed thoughts on the Barbaresco. Can't decide if I should grab one.

Am I the only person who is nervous about the strength of a glass carboy to support 50 lbs of tensile strain on that narrow neck? I don't trust those handles.

Ok, not sure what the "unmentionable place in FL" is, so if someone could PM me so I know not to make that mistake in the future. Thanks. Anyway, Label Peelers has this kit for a huge discount at $119.99. This is below even the sale price you see on the product page... you have to add it to...

Temps have remained in the upper-70s. Yeast was good old standard EC-1118. Kit was RJS En Primeur "Italian Rosso Grande Eccelente".

Are we allowed to post details about specific retail online retailers/pricing? I know some forums have policies against that, but I wanted to pass along a relevant deal (no referral link, I promise).

How long could I safely store this before making it? I'd like to grab it while I can, but it'll be a few months before before I'm ready to do another batch.

I'm starting to lean towards Côte des Blancs since apparently it leaves a bit of sugar which would be preferable and might save me having to backsweeten after. I won't take possession of the raspberries (which are frozen) until I'm ready with my yeast. So I can test its acid then. I do have a...

Just about. Still contemplating this. Today I read that there was no point to adding nutrient once it hits 1.060 and that there can be negatives to adding unneeded nutrient that won't be used.

This was it. All the packets were printed on the crimped seal, which meant that the faint-white-on-silver printing was even harder to read or even notice. They were oak powder.

So I am being gifted enough frozen raspberries for a batch of wine. Since this is a one-off, there won't be rounds for experimenting so I'd like to do as best as I can the first time around. What would your choice be for a yeast to use? My research has turned up preferences all over the place...

So I'm on day 9 of primary fermentation. Instructions say about 6-8, so I'm still close enough to not be overly concerned. Fermentation has slowed way down... instructions say to rack to the carboy for the next step at 1.020. In the past 2 days I've only dropped from 1.060 to 1.040. Bubbles in...

:eek: WHAT???? Holy crap. As someone who just planted, that's terrifying. What's the story?

Lucky me? :D I checked over them many times... definitely not labeled at all (I'll include photos when I get home). And since you can't see through them, it makes it even harder. I checked their website and there was mention of silver packets that were oak powder, but they mentioned labeling...