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0.920 is not possible, perhaps you meant 0.992, so I agree it’s fermented dry. If it’s is a carboy now, why do you want to put it into jugs, just leave it in the carboy for 3 months.

Airlocks are suspended? Bottomed out? None of that makes any sense. Activity in the airlock tells you nothing. The only thing you should worry about is the SG, what was the measurement you took? If the SG gets to 1.000 or less, than it’s essentially done fermenting. Rack off the lees and add...

Pulled up about 10 leeks from the garden and made potato leek soup. Fantastic.

What changes to the wine/port do you anticipate? Or are you just fortifying?

It’s been a long time since I’ve tasted that varietal, not even sure if I can remember. I would rack off a gallon before adding any sugar. If you accidentally add too much syrup, you can add that gallon back in to alleviate the over sugaring. Kind of like back sweetening insurance. To answer...

I think you will get better efficiency with a cube, then stack those cubes as high as you can. Edit.. I’ve also seen a site that recommends 16” wide x 12” high to maximize the number of bottles you can store. Also saw one site that mentioned a tilt of 15-20 degrees, to keep the cork moist. That...

Your aspect ratio looks a little steep. What efficiency do you get with 4 “sections” instead of the 3 you have now?

1/4 tsp is good for 5g or 6g. Kmeta is an acronym for potassium metabisulfite. It binds to particulates and helps facilitate clearing. It’s also an anti microbial and an antioxidant. In stressful situations where infection to the wine is suspected, it’s ok to double or triple that dosage. It’s...

Absolutely. It won’t hurt the yeast you choose and will ward off unwanted bacteria from the stems/raisins.

Not ruined, very definitely not ruined. Since you suggest the fermentation wasn’t complete, I’m going with that tact. My guess is the sparkaloid along with continuing fermentation coagulated the fine lees (that’s exactly what that mass looks like) and with continued CO2 generation made that...

Why do you have to shoot the messenger when you asked what could be done?

Well... Sad to say I think it’s been a hard lesson that way too much water was used, both in straight additions and the yeast starter too. The yeast starter only needed 100ml of water. I can understand if you don’t want to throw it away, but it’s essentially alcoholic water. You could use it...

The white can be bottled in as long as it’s clear, probably 4 months, minimum. The reds will benefit by waiting at least 6-9 months to bottle. That one red has way too much head space to avoid oxidation. Also reds will not age well in direct sunlight.

Amazingly fast fermentation on my blackberry/raspberry mead. 36 hours after pitching the yeast the SG was 1.002. Yield was about 3g, the 6g Fermonster makes it look small. I thought I might get 3.5-4g of pressed wine. I’ll rack again in 48 hours to a smaller carboy, and get it off the gross lees.

Time to clean out the freezer. It will be soup making season soon. I took 26lbs of wild foraged blackberries, and 11lbs or raspberries from the garden, to make my first mead. Used a 5lb jar of honey from Costco, simmered with 2 quarts of water. Surprisingly the Brix went from 7B for the raw...

I’m sure @BigDaveK can give you some ideas to try. As well as many others I’m sure.

I agree. It’s been said that sulphites can inhibit/kill the MLF bacteria. If so, how can MLF bacteria infect everything and be unable to be removed?

Just got back from a cruise to the western Caribbean with Mrs. OB. Great time. We were on the Celebrity Beyond. Right next to us is the Icon of the Seas, a massive ship. Glad we weren’t on that one.

So kind of similar to my wife, borderline interest but definitely holds veto power.