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Maybe I'lll do a 5 gallon then. Anyone happen to know the amounts? Couldn't seem to find it. Also I saw where the recipe called for 2 48oz bottles of lemon. I'm confused.

I have 1 new 32 oz bottle and another 32 but it expired a year ago. Ha shows you how much I use lemon

Was planning on starting my first batch today. Turns out one of the bottles of lemon juice I had is way expired and I don't have time to go get a new one. Can I still start it and add the second one tomorrow before I put the yeast in? Also I have 8 lbs of mixed berry instead of 6. I'm assuming I...

Is there a meter u don't have to calibrate each time you use it?

Looks like I'm off to buy a carboy then :)

I've been looking but cant seem to find anything on a 1 gallon batch of DB. I was wanting to do something quick for spring break coming up and sounds like this would be a winner. I realize 1 gal batch is kind of worthless but my 5 and 6 gal carboys are spoken for right now. I was planning on 3...

Ok will rack today then with some campden. If I top off with the wine from the bottle will I need to transfer that wine to something smaller?

I started a gallon batch of strawberry wine using Jack Kellers recipe for frozen strawberries. I did however use 5 lbs instead of 3. I fermented down to .990 and racked to secondary 1 week ago.I had some left over so I put it in an empty wine bottle. Hope this was ok. I have not added any...

Ok thanks. I assume that goes for stuff like hydrometer, racking cane,spoons etc....

Sorry rookie question here. I have all new equipment I plan on using today. I know I need to sanitize it but does it need cleaned first? Also when using the sanitizer does it have to be rinsed off afterwards? Thanks Nick

Awesome thanks

I'm a little confused. I'm in the middle of making a 1 gal batch of frozen strawberry wine using jack keller's recipe. It talks about adding everything to the primary and fermenting for 7 days then transferring to a secondary. It suggests adding an airlock at that point. Do i not need one before...

What should my starting gravity be and what should it be before I transfer to my secondary? Thanks again.

So should I not add the citric acid per the instructions if I double the fruit? Or just add half?

Wanting to do a 1 gallon batch of strawberry wine. Was planning on using jack kellers recipe using frozen strawberries. I was wandering if I could use frozen berries with sugar already added? I have access to a bunch of them. Also was planning on using 6 lbs instead of 3. Would I just adjust the...

Yup have 4 one gallon glass jugs with air locks it planned on using

I want to make some 1 gallon fruit wine batches but don't have any buckets other than 5 gallon. I do have some SS pampered chef bowls with lids that are 6 and 8 liters. Would these work for a 1 gallon fermenter?

Just bought my first kit and all my supplies. The instructions say to ferment between 72-75 degrees but I'm hearing whites need to be fermented at lower temps. Should I follow the instructions or go with a lower temp? The kit is the Selection series German Muller-Thurgau. Thanks for any help. Nick