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LOl......7 days old ha ha ha

Hey, Yes I am still around. Things have been a mess around here and no time for the computer. With out going into detail there have been 2 deaths in the immediate family in a 4 week span so I havent been in much of a mood to surf the net either. Still making wine though, just started 4 gallons...

No kidding. Your house would look like a carboy warehouse. I would probably be single as well. :sn Happy Holidays, Steve

Thanks Tom. Another helpful posting.

You hit it on the head Allie (as usual). Use your own methods and record everything. if it is lousy dont try that again. If it is awesome make alot more.

Witha 8" tongue you could lick your eye brows!!!:gb lol. Leave it to Troy to start a thread like this one :try

If I understand the question, the recommended dosage is once every 3 months for bulk storage.

You are supposed to stir the top half ,leaving the sediment alone. At least that is what some recipes say. I usually punch down the bag and dont really stir it. Troy I recently bottled some black raspberry that is to die for!! I will have trouble staying out of it for any length of time lol...

I store my bulk solution in a 3 liter wine bottle with screw on cap. I fill a squirt bottle and use it to spray anything I want to sanitize.The bad news is I had to drink the wine out of the 3 L. first. Ahhh what I will do for my hobby.

You may not of been piosoned but it looks like ya got bugs lol.:D

Ok I used a copper pipe 3/8" by 2 foot long and stirred like crazy. I could not smell anything when it was in the wine but could when I removed it?? :a1I cleaned up 3 pennies and dropped them in the wine for a day or two and then removed them. :fsh After all my efforts it still had some stink...

Hey maybe he could use the wine as a cleaner!!

The "problem" with eating apples is the lack of taste or tartness. You want alot of flavor for wine making and a red delish doesnt have a whole lot of it. Allie will steer you in the right direction. She make alot of apple everything ha ha:smWow you guys really went all out on the smiles Hey...

Hey thanks Captain Obvious

I think getting the fermentation goin quickly is one key to watermellon wine. If it doesnt taste or smell rotted then it is probably OK.

All three batches of pear that I have made stopped at .996 SG. I agree with Luc you degassed way too soon and will need to try it again after clearing. I like to do this when adding the syrup.

Who cares!!! I can buy those lol....

Now there is a great idea. A win for both of you.:d

Sounds about right to me. Mine is crystal clear after a month or so.

Sounds like twice as many tablets as needed. Let it sit for 24hrs and pitch your yeast.