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All in one wine pump and I don't move full carboys ever, well except for out of the fridge when I cold stabilize.
i took a vacuum pump, put 16 foot lines on them, now i only lift empty carboys, lolHow do you all mange 6 gallon carboys? I have enough trouble moving and cleaning 3 gallon carboys.
i only have 36 out in the open,,,,,35 carboys??? That's almost a piecemeal variety of commercial production. I thought I was bad - started with one, now have 9 carboys, a couple of gallon jugs and a 10 gallon fermenter.
BTW congratulations! I have a new goal now
AIO Wine Pump. I don't ever have to lift a full carboy. I only have to lift/move them for cleaning. So far my largest carboy is 5 gallons.How do you all manage 6 gallon carboys? I have enough trouble moving and cleaning 3 gallon carboys.
ok I took Steve's AIO pump. replaced all tubes with 16 to 20 foot hoses, i keep a wooden chair in my wine room, NO metal, I pump, rack , filter and bottle with out moving anything, EXCEPT empty carboys to clean, i have right leg amputated below knee, 1/3 left foot amputated, T-2 THRU T-7 bulging disk, T-12 crushed vertebrae , and a upper epidermal, arthritis in knees, shoulders, neck, arms, shall i go on because sadly I can, I handle from pints, quarts, half gallons, gallons, 3 gallon, 5 gallon, 6 gallon to 6.5 carboys no problem. my fermenters are from 14 gallon to 55 gallon, and change his vacuum over flow jar from a wine bottle to a gallon thumb hole jug, Steve has drilled 6.5 bungs for that as well. I buy all my pint thru gallon jugs with 38-400 threads, that way a drilled 6.5 bung fits them all. 1 small universal bung fits my carboys, except my 6.5s which i think use 6.5 bungs, only twin airlock, they hold water 4 times longer, them small universal bungs flipped upside down will airlock wine bottles or a number 3 bung, feel free to ask, that's how I learned, WELL THAT DEPENDS WHOM YOU ASK,, lolHow do you all manage 6 gallon carboys? I have enough trouble moving and cleaning 3 gallon carboys.
@cmason1957 you admitting to being a might lazy,,, BAHWAAAAAAll in one wine pump and I don't move full carboys ever, well except for out of the fridge when I cold stabilize.
@cmason1957 you admitting to being a might lazy,,, BAHWAAAAA
humbly Dawg
The short answer is "intelligently".How do you all manage 6 gallon carboys? I have enough trouble moving and cleaning 3 gallon carboys.
I probably will be doing so, but I will be making that determination in another day or two. I want to let the wine have ~3-4 days after racking to settle and clear. I will then do an initial tasting and make adjustments then.If you prefer the wine off-dry, why not add some sugar to sweeten it up? Since you added sorbate the wine won’t ferment the added sugar, since the sorbate essentially kills the yeast. Not technically, but that’s why sorbate is added.
Congratulations!For a rank newbie like myself, the included instructions have been fantastic. The formatting of the instructions, bolding of the specific item being used, made it very easy to follow. I cannot speak to the quality of the finished product yet, but having such clear instructions, with pre-measured components for the first fermentation has made the process easy.
I am currently planning on bulk aging for 3 months as you had mentioned - I think I remember reading you or someone else mention this previously on the forum. I will be putting in potassium metabisulfite per instructions tomorrow. I will follow your suggestions for bottle usage as well. While it will be hard to wait to test the batch, that is what making another batch is for...Congratulations!
Quality kits, including their instructions, are optimized to produce a successful result every time. You are proof of that!
How long are you going to bulk age? Kits can be bottled in 4 to 8 weeks, depending on the kit. However, bulk aging longer produces a more consistent wine, bottle to bottle. I recommend 3 months.
Post-bottling, don't open a bottle for at least a month. Wine often goes through "bottle shock", where it temporarily develops off-flavors.
Set aside 2 bottles for 1 year -- this batch will disappear amazingly fast. Every month or two, when you open a bottle, record your impressions and put those notes away and don't look at them. At the 1 year mark, read the notes, first to last. This will teach you a lot about how wine ages.
You are doomed. It's not going to get better.Ok...this winemaking hobby is addictive. Whomever commented that carboys multiply when wet is absolutely correct. Moved some cabernet sauvignon (WinExpert kit) to clearing today, and I realized I already have doubled the number of 1gal bottles I have for racking, etc. Trying my first wine from just a recipe (simple red wine) starting today.
"Addictive" sounds negative. I like to think I have an enthusiastic passion for the hobby.Ok...this winemaking hobby is addictive. Whomever commented that carboys multiply when wet is absolutely correct. Moved some cabernet sauvignon (WinExpert kit) to clearing today, and I realized I already have doubled the number of 1gal bottles I have for racking, etc. Trying my first wine from just a recipe (simple red wine) starting today.
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