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I think bottle bombs are just a figure of speech here. I could be wrong, but I think bottles actually exploding are rare unless you strapped down the cork like champagne. Making sure that the ferment is done and stabilizing with kmeta AND sorbate is the best way to avoid the.....:se

Did he also warn you about the......addiction?? FYI, you can get cheap carboys off Craigslist. Might as well start collecting now. This place is where you go for therapy. :b

This may be the chart you're looking for: https://winemakermag.com/yeast-strains-chart Also, I have found that once a good ferment starts, that it generates it's own heat and about all you can try to do is try and cool it with a fan or a cool water bath. A brew belt works great for starting a...

Are any of the oxy-clean products equivalent to one step? One step is not cheap so an alternative that is "the same" and less expensive would be welcome.

I use one step for both. Which oxi-clean do you use for cleaning? I believe someone posted something about an oxi green. Not familiar with the oxi clean products.

One step and a bottle brush has always worked for me. I just picked up 30 bottles from the local recycle center yesterday and cleaned them up with "one step".

Its a no-no, and this is why; http://www.eckraus.com/wine-making-stop-fermentation

It's not easy being disciplined is it? About the time a good wine is just coming of age, it's almost gone LOL! :b Cheers anyway!!

Scooter: I agree on the VH 100% juice. I started a Raspberry choc port with their Raspberry. It's only about 6 weeks old now but smells and taste's wonderful already. Can't wait to try it next spring when I return from AZ. wpt-me: I've got about 5# of cherries in the freezer, stems and pits...

I ordered the Vintner's Harvest Cherry Fruit Wine Base, 96 oz. After looking over the other bases at Amazon, the Cherry base had the best reviews for finished wine. I haven't decided if I'm going straight cherry or a blend with it yet. Looking for ideas.

One more question. When I get back in the spring, these batches will have almost a year of aging on them. I will rack and should I give it one more dose of kmeta before bottling?

I don't use barrels Roy, I use 5, 6 and 6 1/2 gallon glass carboys. From other posts here, it doesn't sound like I could get away with it in barrels. I keep most topped off within a couple inches of the bung. Even though the basement is pretty dark, I also wrap each carboy with a towel to...

I'm not sure how big your primary is but when you get down to 1.01 or lower, there is not much co2 coming off the must to protect it from contamination or oxidation. I would rack into a vessle(s) of appropriate size to eliminate some head space and get it under airlock. Finishing the ferment in...

From MDH Secondly, dissolved sulfur dioxide levels will remain stable as long as the airlock is secure. And as long as your wine is stabilized with adequate levels of sulfites, you should not expect any unwanted secondary fermentation by anything. If this were true, why do we have to keep...

Because I turn my heat way down while we're gone, my basement probably gets down to 40-45f. I have some of my red wines that were aging, gift me with some diamonds this spring. :h I know they don't hurt anything but I don't like the idea of gifting wine that has stuff in the bottle. By cold...

Thanks for all the responses and I am encouraged that I can probably get away with going 5 months unattended. The next obvious question is what is the least expensive way to test for so2 levels. I have always done the 1/4 tsp kmeta every 3 months starting after fermentation is complete. Can I...

OK, another member made a post today (hillpeople I believe) that stated that if you get your kmeta up to 60ppm you could walk away for a year or two. I think that the comment was made tongue-in-cheek and maybe a little exaggeration, but just how long can you really ignore your wine while bulk...

Thanks Scooter, I just ordered the gallon, some corks and cherry base from Amazon. I hope it lasts and helps some of the fruit wines I've made that seem a little thin or flat. Hard to describe but several posts I read a couple of nights ago were from vintners that really believe in the stuff...

Gotcha. I tried looking up Skittles wine in the recipes and there isn't one. Where did you get your recipe?

A couple of questions. Are you sure that you are not smelling c02 gas coming off the must? Something like 60% of the sugar converts to alcohol and 40% turns into co2 gas...and the smell can be nasty at times. Are you making sure that your carboy's are topped off (and airlocked) while aging so...