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I find it dont cause any issues with wine as far as ozygen or infections, generally the potassium metabisulfite prevents infection very well and oxygen aint really a problem after degassing and clearing, I turn around kits in 3 weeks in these fermenters but I would not bulk age in them, my SLM...

Ive been using fastferment for few years now for wines only, I only use them for fast turn around kits and as you say the sediment wont fully drop into the ball or ball gets filled and pushes up, what I do now is after I have degassed and add clearing agents the next day or two when sediment...

The 4 to 6 weeks is during primary and secondary fermentation before being bulk aged in a carboy or being bottled, It is a sealed airtight vessel with airlock and gets dosed with kmeta. The issue he is asking is if will be safe during fermentation and clearing, which in my experience it is, just...

That's very strange and poor advice, why 24 liters? my conical holds 30 liters so topping up from 23 to 24 would make no difference for head space really and only water down your wine. As you say these were really made for beer but work great for quick wine kits you wont be bulk aging or bulk...

I use 3 conicals for wine all the time, I ferment and degass/clear in them all the time without issue, my kits are bottled in 4 to 6 weeks, 2 to 3 weeks to ferment then degass in 1 day and add clearing agents and wait about 2 to 3 weeks until clear, I have few high end kits and just got a carboy...

Might be better with topping up with the merlot then cheers, do you drink it room temp or chilled?

Would the white zin be ok then or should I blend it with some merlot? how about drinking this wine do you guys drink it chilled? its alot darker than any zin i've had before.

What should I top it up with tho? the only zinfandel I have is a white zin, I dont want to change the flavour very much, It would be handy to keep a bottle of this for topping up next time.

Ok guys little update, So looking at my notes this morning this kit was started on 5th and its been 17 days fermenting and pushing down the skins everyday, fg is 0.994 so I removed skins got most of the juice squeezed out and added 2 grams of kmeta and degassed a little, I then transferred to...

Did your comes with two 30g pack of oak cubes too? strange no powder like others have had in the past, I wonder why they changed.

Lol thats easy to make I might have to make one hehe.

Cheers guys I must pick one up when I order my next kits, I believe this is the same tool, I found it on a site I get my supplies http://www.thehomebrewcompany.ie/shrink-cap-grip-p-1472.html

I've managed to cut my finger prity good with a butter knife so I moved onto a blunt spoon, I can't do as much damage with a spoon! What is the name of that tool boatboy?

Ive seen a shrink tool to buy but didnt know it could be used for opening the bags too, joes one looks like a winexpert one and id say it works well, ive tried pliers but they were awkward to use one handed when holding the bag. might look to make one, have you got a pic of yours sour grapes so...

Hey joe whats the name of the little tool you have for opening the lid on the juice bags? I have not seen anything like that on my homebrew stores, and I am getting real tired of stabbing myself with a blunt spoon every time I make a kit!

Settled then I'll add the oak into carboy for bulk aging when its clear and leave them in until its time to rack and bottle, Think ill bulk age for 2 or 3 months then bottle, I must get another kit and bulk age for a year and see the difference. Think ill leave skins in for 2 or 3 weeks also...

4 to 12 weeks with the oak wow, do you think it might be too much with this zinfandel? I may skip the isinglass too as it wont be going into the carboy for about 4 to 6 weeks and will be fairly clear before it even starts to bulk age. I could add the 60g of oak cubes to carboy for few months...

How long did u bulk age yours and how long did you leave oak cubes in? Instructions say 8 days for oak I think but seems short, I might even leave skins for longer maceration since I don't need to rack with my fermenter.

pics didnt load for some reason so put them on again

So I've finally bought myself a glass carboy and the Eclipse Lodi Old Vines Zinfandel with Grape Skins. Not my first 16l kit but is my first 16l kit with 2l grape pack. I am going to ferment in my fastferment chronicle as I always do primary and secondary cause its very easy and no racking...