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If the SP is already clear, the kool-aid doesn't cloud it again. Honestly, you can choose any flavor you like. I find that the color actually has more of a dramatic effect than the flavor. I like to split my batches up and make a variety of colors; looks good if you bottle it in clear bottles.

I'd add "Rinse and return". If they don't rinse it first, you'll be getting a bunch of moldy bottles back that are more trouble than they're worth.

Not only should you hull them, you should pick off all the little seeds. Just kidding, but on a serious note, if you make a strawberry wine, don't leave the fruit in the batch too long or the seeds will impart a bitter flavor to the wine. I now pull the fruit after I've had about 3 days of...

I've made it a couple of times. A really good wine. LOTS of color... almost like India ink with a purple tinge. Since the berries aren't as flavorful as other fruits, I find that a high fruit content makes for the best wine.

Tell her to keep her legs crossed until it gets to 1.000 :) You can transfer now. The risk of moving it too early is that an active ferment can foam over in a carboy and make a mess. At 1.040, you shouldn't have that problem as long as your ferment temp is a little on the low side (in the...

Starting your batch in a glass carboy could be problematic in some cases. If you happen to get a particularly strong ferment, you'd have foam pushing out that carboy making a mess. It's not uncommon to get 4-6 inches of foam on a batch in the primary bucket.

Campden tablets are great for making small batches. The problem with K-meta in powdered form is that a 5 gallon recipe may call for 1/4 tsp of k-meta. If you're converting the recipe to 1 gallon, you'd need 1/5 of 1/4 tsp (or 1/20 tsp). These small measures can be difficult. A campden tablet...

The smell of feet could be caused by the bacteria brevibacteria. Not sure if it can survive in an alcohol environment. In a study I read, it was one of the bacteria found on grapes collected for the study. It is the same bacteria used to age cheeses like Limburger. It's possible that you had...

Had to dig through some notes, but I think I have it all. 713+164=877

I wouldn't think that punching down during primary would have much effect on gas, unless the action were to release compounds into the liquid that would make it more likely to hold gas. Here's how I understand it. Your must is a liquid. To the CO2, the liquid is like a vessel. As the yeast...

I generally go with beer bottles. Reason: handy single serve, fit nicely in coolers, no glasses needed, can wrap the bottle in a coozie to keep it cold, caps are cheaper than corks, I carry an opener on my key chain so it's always handy,

I use a towel with a bungee cord on my primary fermenter. Makes it easy to access and allows it to breathe without flying critters getting in. IF you have pets or children, keep it out of their reach. Just don't forget about it so that you end up leaving it sitting around fully fermented with...

I bottle all my Skeeter Pee in beer bottles. I do it this way because it makes it handy to store in the fridge and grab on a hot summer day. All my other wines go in wine bottles.

Tell the wife to quit adding sugar when you're not looking. :i The keys tend to be warmth and oxygen. If you have an extra primary laying around, try pouring it back and forth a couple times between the primaries and that often helps. Pouring will drive off some of the CO2, so you might not...

It can be hard to predict some times. I've made two identical batches side-by-side and had one clear quickly while the other was stubborn.

I've been making wine for over 10 years now, so I have a process worked out to minimize time spent. I've also accumulated more equipment over the years which helps my efficiency. In reading your post, I wonder if you're over doing the cleaning/sanitizing. In everything you read, they'll...

If it were my batch, I'd use the lees at the bottom of the bucket, but not the fruit in the bag. The reason I say this, is that I've made strawberry wine in the past and I find that the seeds tend to lend a bitter flavor into the finished product. Because of this, I try to limit the fruit...

Cleaning and sanitation does get a lot of attention, and it is often the cause of bad wine. But if you're a bit careful, it is almost hard to spoil a wine due to uncleanliness. Just make sure you clean your equipment good when you finish a batch and it'll make sanitizing before the next batch...

That's a lot of estrogen in one place. Good luck.

I think you should keep the name Skeeter Pee. Then sit back and enjoy it unencumbered while he sits on the sidelines. He'll come around when he sees how much the unwashed masses enjoy it. :D Until then, there'll be more for you to enjoy. I do ask that you include Skeeter Pee somewhere on the...