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Not positive on the chemistry, but I've always been of the notion that distilled water contains little O2 or minerals thus quite neutral (I use mine from the dehumidifier). I use it mostly in preparing sanitizer with K-meta. For making up headspace, I still prefer like wine or a smaller...

And finally ,, back to the whole point of "2 buck!!!!!!". To show the elitists and regular consumer alike that a drinkable product CAN be had for far less than the price of a NAPA or SONOMA label. Never claiming to be "World Class", it has never claimed anyone's taste buds either;)

A wonderful thing, the creative mind!!! But "STOP THE PRESSES!!!" My guess is that you'll, sooner rather than later, be pondering an exclusive winemaking space with the necessary room. After fermentation, you'll be needing some carboy space anyway!! :slp

So much depends on the type and source of your juice. Most people like to use "Fining" agents on White wines since you can see sediments. Reds are usually relegated to the aging process for various reasons and while some clear just fine in 12 months, others are still dropping after 18 months...

Now just let it set in the carboy with an airlock for a week or so then back sweeten if you like. Let it settle @4 months with a rackover @2 months and you'll have a nice clear product in time for fair weather sipping. :h

The only other thing which might influence the oaking effect would be temperature. The fer' sure "thing" is TIME

Until your hydrometer says .990-.992 :db Of course temperature might be the major player in the timeline.

Glass integrity aside, the neck handle provides room for only one hand. Unless you've been working out (a lot!), it's doubtful that you'd be able to carefully lift a loaded (lets say 6 gallon) carboy to table height with one arm. AIO or similar, Hauler straps, or milk crates would provide the...

All great suggestions. You have to ask yourself,,,, "are my taste buds good enough??? Well ARE they p--k???" HaHaHa!! So would the headspace be great enough that a smaller vessel would be the best option??

There have been as many "headspace-elimination-methods" offered as there are wines, so to choose one you need only understand what it means to do so. If your wine is still fermenting (producing CO2) you may be safe. Adding CO2 or some other inert gas as a blanket would have the same effect...

So just to put the CO2 issue in perspective,,,, look at it as you would a bottle of Pop (Soda to some), or a bottle of Beer. It's a liquid with CO2 dissolved in it and simple agitation is all that is necessary to release it. Also, the vacuum technique and even time (as in bulk aging under...

The advantage of bulk (carboy) aging is the ready access to the entire batch for regular rack-overs, flavor adjustments, degassing, etc.,etc. Some prefer to see the fruits of their efforts in bottles and racked. Any taste or sediment issues can be addressed upon uncorking and using the...

Judging from all of the posts thus far one should conclude that, as Bill states, it's only a matter of how quickly fermentation gets going. And that is usually no more than 12hrs. difference. Rehydrating a yeast in some of the juice makes it easier to adapt when pitched, but all told the...

If you use ANY kind of soap, you must be 150% sure you rinse thoroughly. Best advice is to simply rinse the items used with hot water then rinse or spray them with K-meta sanitizer solution,,, K-meta being Potassium Metabisulfite vs Na-meta ,, Sodium Metabisulfite. And yes to a quick clean...

From "THE BAND" ,,, "Life is a carnival,,,,":db

There was a good chance that not enough must was racked to finish ferment. So now what??? When young, wines made from Pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wines age, Pinots have the potential to develop vegetal and "barnyard" aromas that...

Maybe I did not read all of the posts clearly, but my question/comment has to do with that "time" ingredient. Not uncommon to hear complaints of wine not up to expectations soon (less than 3 months) after ferment. A whole lot of variables to consider for a finished product, but a proper...

JMHO,,,It's really only too late after it's "Down The Hatch"!! :)

A gracious guest should be adamant about tasting yours.. and honest about the experience as well!! Nothing wrong with showing off a bit either:db

Soap not really a good idea as it is very difficult to rinse ALL residue. Besides it's not necessary unless you've put something besides wine in the bottles. Most sanitizers in use these days do not require rinsing.