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It is amazing how some misconceptions just seem to persist. We were trying to correct this back in 2012 when I joined and it is still going on.

If it is an all juice bucket I don't even use the test jar, I just sanitize and put directly in the bucket.

No prep, I just keep them sealed in a Tupperware until I need them then they go straight from the Tupperware to the bottle. Never had a problem.

Sounds like you have made a lot of wine but I am curious why you have an airlock on so early in the fermentation. I never put on an airlock until the SG is down close to 1.000.

What bourbon did you make, I assume by tons you mean you were a master distiller for a national brand.

I have had it happen but certainly not common. Over hundreds of bottles maybe 3 or 4. Like I said if it doesn't stop on its own I would re-cork.

My experience is no it is not common, but it does happen . Did you allow the bottle to stand upright for a couple of days after bottling to allow the air pressure to escape? If so I would re-cork if it does not stop.

I do, really can't imagine drinking this one not chilled.

Yes, 2, it's one of the more popular wines that family members ask me for.

Thanks Joe, I haven't been very active in any of the forums lately. It has been a few years since I made the coffee port so I will just with whatever they included. I have to tweek it of course like one of your post from long ago recommended with the instant coffee addition.

Joe what do you think about using or not using bentonite in the RJ Spagnols Coffee Port, I received 2 kits yesterday and plan to start those over the weekend? I am leaning toward not using because I never get in a hurry for a wine to clear on its own.

Wine making in Cuba

I never use a lid for the primary, a towel stretched across the top works great. You definitely don't want to go to a carboy too soon.

Oh I have used mine many times also with no problems. I just thought it odd that Bob Peak would be so against it. So I wanted to know if anyone had ever had a problem. I am not asking who all has used it with no problems, that would be most of us.

Bob Peak with Wine Maker Magazine questions the safety of using a vacuum pump in the latest issue of the magazine. I love my Allinone, has anyone ever had a safety issue using it?

I have to check my supply of bottles but I will contact you when I bottle it.

Johnd, I probably didn't need to add the add the alcohol but I wanted to be close to the abv of a true port, around 20%. To be honest I also like a little burn, I love bourbon and look forward to a nice pour.

Sure thing Joe, you talking about the chocolate salted caramel? I plan to bottle in a couple months. It is in the carboy now aging a little although I really don't think it is necessary with this one.

Yes Joe the coffee port is a favorite. I have made it twice and when I get low on inventory I will make it again, if it is still being offered.

It takes much less of the Everclear to reach the desired abv than it does brandy and because it is a neutral tasting spirit I believe it changes the taste less. I have used both in the past and prefer the Everclear, you may not. I was a little disappointed the yeast pooped out at 1.003 but...