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Rocky, having too many carboys insures you won't have too much money.

Tony, welcome. As long as the wine is still fermenting it will continue to produce CO2, so it will be protected. Once you have degassed you will have to top up to avoid O2 contact with the wine. Mosti is the only kit manufacturer to have you rack to glass so early, hence the volcano. others...

Chicago Cubs pitcher Mel Famey had pitched a full game the day before, so he knew he wouldn't be back on the mound for three days. It was hot in the bullpen, but fortunately there was a beer stand nearby. Mel cooled off by drinking beer. It came down to the ninth, and the score remained...

My birthday is 5/8, and SWMBO's is 6/19, do this year, and every few, my birthday falls on mother's day and hers falls on father's day.

The only Meglioli with grape pack I have made is the OVZ. The grape pack, labels, and capsules came in a separate package.

If the cork is sticking up as much as 1/4" you should be fine. Run your finger in the neck of a bottle and you will feel a ridge. As long as the cork is past that ridge you are OK.

Avery makes an "easy release" label. I haven't tried them as wine labels - I use George's pregummed label paper.

I made the Masters Edition PG a couple of years ago. I fermented at room temp - about 74F - and it came out superb. A friend who is a PG fiend said it was the best she has ever tasted.

The CO2 comes out as very tiny bubbles. When you are no longer seeing tiny bubbles coming up the carboy shoulders under vacuum, but start seeing bigger bubbles, then you are done. Since I rack from one carboy to another using a vacuum pump, I get a lot of the degassing done during racking...

I would leave it until day 28. You will probably be "dry" and finished with fermentation in a couple more days (I've never had a kit that took more than 2 weeks to go fully dry), but it won't hurt it to sit for the remaining time. If I were making the kit I would rack it to a clean...

I put capsules on the regular 375ml bottles. They fit fine.

Something for my Christmas list!!

I agree. Make the wine. I have made leakers before with excellent results.

I would rack off the lees before bottling. It's way too easy to stir them up half way through bottling (or filtering). I never filter or bottle unless the bottom of the carboy has no more than a light dust of sediment on the bottom.

Thanks, all. Love me some Emma Peel.

As long as you have the carboy under an airlock, degassing will proceed normally. If you put in a solid stopper the wine will not naturally degas.

Draw about 1/4 cup of wine out of the carboy, dissolve the K-meta in that, and then stir it in.

The small sour cream tub goes in the big Folgers plastic coffee can. The holes in the lid of the sour cream tub let the SO2 gas out to sanitize the corks.

Mine is similar. I have a plastic 8 oz. sour cream container with holes punched in the lid. I put about 4 oz. of sanitizing solution in it, dump the corks on top, and seal it. By the time I get the bottles ready and fill them, the corks are sanitized and ready to go.

A 6" piece of 2x4 works for me. No adjustments necessary.