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Yep - what he said ^ However, I would use a 2G or 2.5G jug instead of 2 - 1G containers for whatever didn't fit in the 5G carboy. On a separate note - I was asked to show some pics of the jig I use to hold the bottles while I cork. So as not to hi-jack THIS thread (or steer it way off...

I use these - available in 1.25, 2, 2.5 & 3G sizes. I drill a 1" dia hole in the top, insert a bung and airlock. You can also put them on their end & remove the spigot and use a 7.5 bung and airlock. I don't like the 3G - the ones I had cracked in the corners. BPA free, designed to hold all...

Sounds like a much more inebriating elevator speech, for sure. If it were me - and seeing how you just racked it yesterday - I would transfer the 3 -1G jugs into the 3 gal carboy. It will make it easier next time you rack. And free up your airlocks for other batches.

Sure - I'l snap a few pic after work.

BTW - avoid the screw-top bottles when you start bottle collecting. While you CAN "put a cork in it" - the glass is thinner than bottles designed for a cork and the neck taper is also not ideal for a cork. So there may be an issue with breakage as you try and cork them or when un-corking if...

Congratulations! You can breath a little easier now. Looks good. Next time, I will measure all the liquids at all the different stages and know exactly how much there is so we have the right size carboys. This is where a large fermenter is nice - it has embossed markings on the side to let...

Are those the HUGE blackberries with the nasty thorns? My daughter lives in WA - they have those all over the place. Very tasty, very juicy, VERY big berries. I wish we had those here in WI.

Yep, all of what he said. There are also commercial flavor concentrates that are inexpensive and could help. But first - what kind of wine were you making?

Excellent info - must be a tall building, tho. LOL Again - I defer to those more knowledgeable than I. I was thinking - "baby steps" here.

You can still test the ph when you get the meter and lower the acidity with your calcium carbonate if needed. And you will use the ph meter on every future batch. Part of the reason wine "recipes" are guidelines is that the main component - the fruit - can vary so much in taste, ripeness...

Not to contradict one who obviously has far more experience in winemaking, a much more sophisticated pallet than I AND the patience of a saint - but the rhubarb wine I racked yesterday was very drinkable. It was smooth, lightly sweet with full rhubarb taste & a dry finish. A little cloudy, but...

Alrighty then - on the calcium carbonate & how to use it. If you go back to post #61 on page 4 - I mentioned testing the ph BEFORE adding the yeast. Here's the highlight - Once you get that 1.090 reading - THEN add the rest of the ingredients EXCEPT the yeast. Stir it all up, check the ph...

No, so far it's clearing on it's own. I don't have the patience of Meadmaker. Rhubarb is one of the wines that is good to drink right away - it doesn't need bulk aging. So if it hasn't cleared in a few months, I'll help it along. Some of the fruity taste will come back once it's done...

You will need some smaller containers so that you can fill them up and leave very little head space. Wine bottles work good, but you'll need #3 bungs for them (pretty sure that's the #). I have some 1L plastic bottles - but I have larger bungs for those. I have some 1.5 L wine bottles, some...

LOL Too much info? She mentioned she was having strange headaches - I don't want her head to explode.

That's the recommendation. I think most folks look at about 1.020 as the point where you put it in the carboy. As fermentation slows down, so does the "off-gassing" which protects the wine from an invasion of the bacterium......and other such invisible nasties. Somehow, I never seem to have...

That's what should be happening. Looks like 1.034......ish. Looking good. It will start to slow down - probably - as it gets closer to the 1.000. Keep stirring and checking daily with the hydrometer. Keep everything that touches the wine clean and sanitized.

Red Currants are VERY tart - high in acid. The flavor tends to be pretty strong, personally I would follow the recipes or add wht grape juice concentrate to add body and to back sweeten. This is one fruit where I would not go overboard - just my opinion. As I said - i haven't made it yet...

I think Scooter68 has made it. If he doesn't chime in - you may want message him. I grow red currants, but only a couple bushes, so I haven't had enough to make a batch of wine yet. I'll check my recipe books later when the heat chases me inside for good.

And your kids will thank you for that, I'm sure.