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I've heard this from some also. I always make some meta water, put in a bowl, toss in about 20 or so, mix in the water, then grab and cork... works good for me. ditto, ive been using cork cork for 15+ years, only issues ive had is one batch crumbled when I pulled them out. Yes I keep the...

I have started my wines in the fall all belling away, and some very slow bubbles, had to leave for a week for work, came home and everything was just fine... as long as you have a good air lock on it, don't disturb it, there will be some gas still inside protecting the wine.

I always use vented... if you are 100% sure ferment is done, you can use solid.

As mentioned, your probably ok. especially if its toped up. not alot of air in the little neck. I have some wine still aging from 2017. I've done it, wine has turned out ok. after ferment is done, i use only silicone bungs now. no water to fill up. Solved that problem for me.

I've been tempted to try it, using the #3 filters and add the sugar. I still don't trust is as of now. does a 0.5m filter really get out all the yeast? I know the big boys do it some how.

Yes, I asked around and that's exactly what they do... I tend to go through so many 4-8 cases at a bottling event. I don't know how clean my boxes are. We have 2 dogs and 2 cats. so there is lots of hair all around. I don't think I would be so comfortable. I feel the need to rinse / sanitize...

I long for the day my wine room has a sink... so tired of moving jugs into the house, out from the wine room to kitchen... Looks Good

yes- Sanitizing.

Yes for standard cleaning solution, I use the 3T meta & 3T citric acid as my generic cleaner. I haven't used this solution for cleaning bottles prior to filling. I worry about the heavy levels getting into the finished wine.

I recently picked up a new tool for the process... Fast Ferment wine bottle sanitizing machine. Much Much faster than the old way of dunking a bottle at a time into solution. Yesterday I used One Step as directed (1T per Gal H2o). No issues. run it for few minutes in rinse cycle. 2 questions...

Big reason I'm not liking the new Big Mouth Blubbers for aging... too much head space in the big necks. had a couple batches get nasty bacteria on top. Hopping to save them with good 4x meta solution I think it alos has to do with wall thickness of the glass No joke, I use to top mine right up...

That is alot more professional than my method... i have been taking my young kids tee's for years... problem is the young kids are mid 20's now, and I've run out of replacements LUCKY>>>>> Very very lucky

those orange neck handles are not my fav. i cant see them holding the 5g of wine in the jug. The vineyard i go to actually saw one of them snap off the neck of the carboy when full. if you use it for empty carrying, i think you are good. I don't use them when full. Yes I do have a few on some...

i just store my meta in a 1g glass jug. have a few laying around. I have a solid bung it it. yes the bung does turn funny yellow after a few years on the inside.

that was my understanding, the tartaric acid crystals will drop out, lowering the PH, not increasing it.

ive had some good luck with hot soapy water and a scrubby... if they dont come off easily, i have recently just trashed them. Too much effort, and I get too many bottles passed to me.

thanks Cmason. I might do a test this winter. I've about 20g of high acid Riesling. It wasn't a great year.

so is cold stabilize much better than adding Pot Carb? I understand they both do the same, dropping out Tartaric acid from the whites. We get into the 20's come Dec/Jan. I have moved them outside prevoius years.

not like you need another opinion, however more similar thoughts always made me feel better when trying something. my process is, after emptying the bottle, rinse, when i get 4-5 on the counter, start a sink of hot water from faucet tap, not stove boiling hot, add 2T One Step to the water...

I took that same approach when first starting... except it was a local high end steak house. Yes they go through lots of wine. After a while of getting glass there the manager had different approach to me and started saving them in boxes. It was a bonus. Only bad thing was so many diff wines...