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Went to 24 before I saw your responses, Dan and Wade. Surprised how quickly it degassed. Tasted afterward and no outward evidence of CO2. Thanks for the feedback.

Hi everyone. I've read pretty much every thread about degassing and have chosen to degas by way of a brake bleeder setup. Seems pretty straight forward to me but I do have some apprehensions placing a glass carboy under a vacuum. I've followed everyone's advice and have the carboy filled...

What are you printing your labels to, Dave? Are they Avery type labels or something similar? Thanks

Thanks for the response, RJB. I wasn't sure how it worked in CA. I think I would be best served contacting the New York LCB to get the particulars of running a U-brew operation in the US. Cheers.

Hi everyone, I live in upstate New York, about 10 minutes from Cornwall, Ontario, Canada where there are a couple FOP operations doing really well. I would really enjoy looking into an opportunity to open one here in the US. Can anyone point me in the right direction to find out the legality...

Nice label Ken. I too am nearing the bottling of my first kit and am equally anxious. Can you tell me a little about how you made the label or send me a PM if this is not the place to be posting such info. Thanks.

Thanks for the responses but it brings me to another question. Both replies refer to siring the must. I am doing a kit wine and it mentions nowhere to stir during the fermentation process. Is this a practice of experience that I should be doing or follow the directions as I am?

Does anyone see a problem with leaving a hydrometer floating in the primary bucket during fermentation. Saves a couple of cleaning and sanitizing steps. Thanks again for the knowledge. :sm

Thanks Flem. I love learning.

Started first kit ever 5 days ago. Vineco Cheeky Monkey Australian Chardonnay. Everything seems to be progressing smoothly. Staring SG was 1.080, SG at day 5 is 1.020. I realize that the appearance will not have a polished look but Must has a creamy appearance opposed to a transparent look. is...

Thanks for the warm welcome, everyone. I'm looking forward to a long relationship with you all here on WMT. Cheers

Thanks HVAC. The carboy brush is a great idea.

Glad to be part of this group. Seems like there is a lot of experience and knowledge. I am really new to the wine making world but an very excited. Not too long ago, I moved to upstate NY (actually a stones throw from Ontario, Canada) where home wine making is very popular. I have had a few FoP...

What's a carbohydrates brush?