Search results

Now or when I had an incident? If things went better I'd do it more caringly. Now it's so watered down it'll probably just be something to drink ASAP

Id add sorbate or something. I learned the hard way already. About degassing too. So sparkly. Haha

Guess you didn't bulk age much.

Thanks for the replies. I thought headspace was never ok. As soon as it's done it will probably getting bottled quickly to free up the carboy. Don't think I'm too worried about bulk aging and clearing too much on this Since it didn't turn out like id hoped

If they turn out well that's about as cheap as it gets buying new isn't it? Would like a few more if it goes well. Only ever owned a 5 and 6.5 before because of how expensive they were. Which of course made it take a long time to get a decent amount made

4.7/5 stars. I'll take it. Amazon is pretty good about damaged and faulty products.

Have a couple inches of head space in my blackberry wine. Don't want to thin it with water and I don't like the idea of adding store bought to it. Considering using marbles. Any old glass marbles work right? Do you loose a lot more wine racking? It seems like there would be a lot more spaces...

Just ordered two of these 6 gallon carboys. These are the cheapest I've ever seen not counting the occasional $20 craigslist/garage sale find. $36 each out the door free shipping. Locally these are all $50 or more. Not sure what anyone else finds them for but thought I'd throw it up...

I don't even know what it is but after hearing about it so much I was ready to buy it haha

Nothing like reading this right after pitching yeast. Guess if nothing happens I just pitch again.

Do that a couple dozen times and you think I'm good to pitch after the regular 24 hours or still wait?

As it sits right now before pitching? If there's not fermentation happining can't I just pour it back and forth so it's much quicker for the same effect or will that harm it some how?

Just realized I read the directions wrong. Added 1 whole teaspoon to my 2 gallons of crushed grapes last night(along with PE). Apparently this was about 8x as much.... Recommendations? Wait another 24 hours? Will it eventually evaporate out or is it too late?

Guess it pulled up. Forgot I don't have a clip for the cane anymore. It's got the guard at the end but yeah, it was sitting on the bottom. Started with whole berries. Man was that a lot of work straining it out.... Spent countless hours on this now or barely 3 gallons.

Just racked my blackberry wine into secondary. Starting SG of 1.09 new SG of 1.02. Got to the bottom of primary and it was empty. What gives?

Not sure exactly when it started as I was gone for the weekend but it's going strong. Almost time to rack

Thanks for the replies. There was more mold than I thought. Enough for the grapes to have an odor. Went through them and after all the stem and bad ones removed there wasn't much as far as quantity. Not sure what to do.

Ok thanks. But I'm seeing quite a few are split with mold in the cracks. Imagine I don't want those in there. Can't see how I'd not do it grape by grape to sort them out. Unless you think that's normal and fine?

So for mashing/pressing... I'm sitting here pulling each grape off the stem. This will take ages for even this small 2 buckets. It's really important to get all stems out when fermenting right? Trying to figure out how to not spend 8 hours prepping one gallon of juice lol.

Yay. Arrived home to find primary bubbling away. Nice thick cap on it. If I'm correct I don't want to touch it because introducing oxygen could confuse the yeast and stall it? So I should wait a few days till its slowed down, use a strainer to scoop off cap, then rack it to carboy through mesh?