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I'm with you on the cold stabilization Chuck, my thermometer showed a nice chilly -22 this morning. I'm in central Minnesota just a little SW of St Cloud. What part of Wisconsin are you from? Rice Guy is from the Madison area if I remember right. I am wondering if there are any central...

When you say you tweaked the recipe, are you talking about the Skeeter Pee or Dragon Blood. I would like the recipe for the hard lemonade, if you are willing to share. Thanks!

Better share!!

Ok, I will do the racking. I might wait a day as the lees got stirred up a bit today. Old Corker mentioned in a post that he likes to leave a little CO2 on the wine to protect it while it's clearing. If I wait to do the degassing, would it be a good time to do the cold stabilization?

Hello VinesnBines, Thanks for your input on the Skeeter Pee, I have no idea what it is but I would agree if it is thin & weak I probably wouldn't like it either. A question our your hard lemonade, how long do you let it age? I would be interested in the recipe if you wouldn't mind posting it...

Oops, new computer, not used to keyboard. To continue, at this point I was a little worried about a stuck fermentation. To this point I had the must in a bucket fermentator with a cloth over the top. I decided to put it under an airlock with some advice from my wine making friends, did this...

Hello again, Update on my wild grape wine. I started this batch on 12-19-21, sg 1.09. My sg readings by day were 20th 1.08, 21st 1.07, 22nd 1.058 , 23rd 1.05, 24th 1.05, 25th 1.044, 26th 1.04, 27th 1.036.

Thanks, was a little worried that I might not have a clean process.

From Techniques in Home Wine Making it says Potassium & sodium metabisulfite are the most widely used & most effective sanitizing agents for winemaking applications. I can't shake a glass carboy for 10 minutes, I am going to rinse, walk away, come back rinse again. I think this should work too.

Working on a. download, they are sending a link? Weird. I am sanitizing my carboy to put the wine in from the bucket. Do you rinse your carboy with sulfite for 10 minutes?

I was thinking the same thing as we live out in the country with a well. I use filtered water when making wine as I believe it might clean up the water a bit. Thanks for the help again! Living in the cold north! I have wanted to upload photo's and I get the message that the file is too large...

Whew! Thanks for the encouragement! Regarding your commnent on the hygiene, I felt that I was doing things correctly in that regard, but I am reading another book which contradicts what a previous book said. I've used the one step for the cleaning process, then sulfite for the sanitation. I was...

Thanks for the reply! What do you think about my slowing fermentation? It is still fermenting by not very fast. If you read some of my above statements, they give the details of where I started and where I am now. I don't think it will get to 1.01 at the rate its going. I have made mistakes...

I appreciate your honesty. There is so much to learn that sometimes I feel like I don't want to ask questions because of the volume of information that I don't know yet. Reading books helps, but as I am not the youngest person, retaining it is a challenge sometimes. I reread parts of books...

Can I ask about the cost of the all in one pump? I do not have grapes on my property, beginner in the winemaking experience. Gonna try a few other fruits and take it from there. I am debating on planting some grape vines. I have access to some northern grapes (We're in the frozen Minnesota...

Thanks again, so how many days after fermentation is complete that you do the degasing? Can I run a wine in the works by you?

Thanks Old Corker for the feedback! So you Degas starting right after the fermentation is complete? On average how many times to you do this and how often, every few days? Regarding the fruit in the primary; do you put your fruit in a bag, or leave loose in the primary?

Thanks for the help, Still pretty new at this, haven't done a whole lot of nutrient addition after initial testing. I am just trying to get a fermentation complete without major mistakes! This whole degassing thing is interesting to me as a beginner. Can you completely Degas a wine through...

Dealing with an amateur here, my primary was a 5 gallon bucket, towel tied to the top, when fermentation stopped, racked to a carboy with an airlock. Since then racked at least three times. When you say Chems, what should I be adding at this point? Thanks for the patience!