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There are calculations which can be made to give you SG numbers when sweetening. However, your tastebuds do not relate to numbers so enter the experimentation world! The K-meta and Sorbate treatment you give to your fermented wine should be enough to protect it from whatever you add. I have...

You should be sure to stabilize your fermented portion (or any wines) if you plan to backsweeten. Most use Potassium Sorbate along with the Potassium Metabisulfite when racking to the carboy-secondary. This will assure that fermentation will not restart after you add your sweetener, be it...

Do believe that the "crystalline" designation refers to the common usage of leaded glass,,,,, Crystal-cutware, chandeliers, faux jewelry, etc.

The wine juices alone would have sufficient acids to have an affect on aluminum. Whether it would be of sufficient quantity as to pose a health issue or not might be debatable. After all, most of the elder generation here are known to have munched on coal or some other earthly substance in the...

Do your research and find a favorable wine yeast for all of that sugar and potential high alcohol.

And in case you haven't heard,,,,, "NO BLEACH or products containing BLEACH":ft

Yabbut,,,,,, You won't find out "faulty" till after it causes you grief. Not to mention possible injury. Research things well.

You did mean "giving off CO2" correct??? :?

Gets us back to the carboy/bulk vs. bottle aging topic. The 6-12 month wait has benefits in a number of ways but again personal choice is in control. I'll take a stab and say that most (home)winemakers have learned a few things about the value of TIME in the process :sm

When mine goes to the carboy, it gets splash-racked. Then every 3 months, so about 4 times before I bottle. Usually little to no CO2 by then. When I pop the cork on a bottle I give it a shake test and sometimes get a little gas. Glug, glug, into a decanter for a while and all is good.. Have...

Yes,,, that's right!! :?

Much if not all depends on what you start with. Kits and juice buckets will usually have a minimum amount of lees which will settle out within a couple of months (degass too!!). You would have to account for any F-pac's, oak, or anything else you might add during fermentation. Starting with...

Any treatments should be dissolved before adding. As in cooking, it allows more thorough/even distribution. Yes to covering the fermenter. Keeps debris/critters out. Not necessarily lock-down sealed tho. many use cheesecloth

https://www.youtube.com/watch?v=QpLhPM4nWg0 Simply follow the directions!! :)

Application of the "TIME" factor is most evident when applied to bulk/carboy aging. I typically apply a year for reds and at least 6 mo. for whites. Natural degassing AND gravity clearing occur while you sleep!!! Save the drill for drilling ;)

In this day and age of parsing words, terminology is in the spotlight. Rocky,,, there's lots of us out here saying "here-here" :br

So Craig (ceeaton) since you're in the learning/trial mode, Jim's suggestion of a split with 2 different approaches would provide you with a bounty of info to work with. As he said, you can always simply blend them back together but you will have at least 2 sets of results for future installments!

So you see,,,,, basic answer to a basic question. "Your choice". If you're willing to stick with it,, try each way and experience the results. Makes it easier to justify your choice ;)

You know,,,,, it is truly amazing how all that wine disappears regardless of what type of cork you use, how well you hide it, or how many guard dogs you have on it. And most of the time I don't even remember where I put the corkscrew! :ft

Indeed!! @.990 any bubbles you may see would likely be CO2 coming out. I typically ferment everything dry and leave it to it's own conditioning but have stabilized (K-Sorbate and K-meta) if intending to add say dried cherries, dried currants, raisins, or anything else to improve mouthfeel and...