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I love this, Something I think almost no one takes into account is how much water they have had that day. One article I found said 75% of Americans are chronically dehydrated. If you don't drink enough water and drink something that dehydrates you further... 8 glasses to a gal. a day, and I bet...

I live an hour and a half away from there, I'll have to pay them a visit

@Rice_Guy "* degassing is temperature related, it happens naturally as the wine warms up. If you have the highest temp the wine will see two months will work. In cool season degassing is minimal and nine months might be good." I have my brews in a temperature controlled climate currently, air...

Ok cool thank you! I think my hair dryer doesn't get hot enough? will look into heat gun 👍

I know they say bulk aging will de gas naturally. You might be fine? when I do hydrometer readings the gas always seems to be mostly located in the top section of the graduated cylinder. Someone here will have an answer lol

How might one go about shrinking the heat shrink caps? Is there a best method? standard blow-dryer wasn't cutting it, tried boiling water and shrunk too much that it split.

I have to deal with all this, hopefully not screw it up. Tomorrow putting as much to MLF as I can. Probably around 20 individual gallons to do. Keep learning, taking notes, and keep track of everything.

I would also like insight into this. You are supposed to de gas before mlf right? I would also assume de gassing makes the wine more vulnerable? which is why the low head space?

Question about adding Oenos 2.0, do I need to do anything special or can I just drop it on in there? or should I make a distilled water mix and measure out or something? I am not companion planting, but I would like to get it in asap, and before the primary is 100%

thank you! exactly what I needed to know!

Ok, plan on making a kmbs solution soon. Here is my thought, I would like to put it in a mason jar. Is that an issue with the metal lids? also the reason I would like to do this is that I have hundreds of spare sterilized ml syringes, I also made lids that have injection ports (from my liquid...

oh weird! I have much to learn

Thank you for this, I will have too look more into back sweetening in the future, I haven't done enough research to understand it yet and all the variables and what not. I definitely want to do sweet wines in the future but I was curious about the idea. Thank you!

Thank you! If I start experimenting with this I'll probably drop it in that thread, keep it alive 🤣

That does make sense

It sounds like they used sorbate, do you think it necessary? I defiantly want to experiment more on this, my only concern is spontaneous fermentation in bottle or something. Maybe a spoilage critter? I feel like it is a faaaar easier way, especially if the only draw back is potentially unknown...

So making kombucha flavorings, which are far smaller quantities, I have learned that certain fruits will over power others. I am usually using small amounts that I concentrate myself, and I do not know how a fermentation process would change those flavors. But basically what I do is come up with...

So, my brother in his infinite wisdom, added a crap ton of sugar to his first ferment without testing gravity. (this year. we are noobs) I asked him how much, and he said 7lbs, to 2 gallons. Now this was a foraged grape so everything is off, but I did the math and the gravity was probably no...

Does Kms have a half-life in water? or in a water solution does it go bad at some point? And I will defiantly look into that, I'm at a scale at the moment where I probably don't need to do a 50g solution yet, but like you said I can scale down 👍👍...

Sweet, that will make life easier, and ... DUDE! This whole time! And I could have had like 20gal of wine for free! Ok, doing that going forward! Thank you!