Recent content by Heckle

We normally make a batch just to hand out at Christmas. Friends, family, coworkers, etc.

Love experiments like this.

Sorry for reviving a dead thread but where did you order the juice from?

That's the one I did!

Here is a quote that I saved before I started my kit. Here is my thread on my progress. http://www.winemakingtalk.com/forum/showthread.php?t=5687 My best suggestions. Keep the temp up around 78 degrees and keep stirring it. I stirred every other day. I am in the clearing stage right now.

Mine did not go exactly to schedule but not insanely over.

Yep. It was down at 1.010

Update: Yesterday I went onto the next step. Stirred the sediment back into suspension as the directions said. Added everything but the fpack, stirrred and degassed (I stirred and used the small handivac). Added the fpack in, stirred that in and put it back into the closet. Temp is up around...

Trust in your hydrometer.

I transferred this to my 3 gal carboy this afternoon. Transferred most of it leaving the junk behind. Not it is supposed to sit for 10 days in secondary for the next step. Should I leave the temp up where I have it now or drop it some?

I started this kit on 12/27 with a SG of 1.130. On 1/5 I had an SG of 1.010 so I started with the chaptalisation by adding half the pack, stirring and placing back in the heat. On 1/7 I added the second half of the pack. I checked the SG today and it is at 1.016. I will check again tomorrow or...

We use metabisulfite as reccommended by our LHBS.

Thats ok. Don't make too much wine around this place anyways. It is only me and the wife.

If you have anything "stuck" on the inside, you can soak them or use a bottle brush. If they are rinsed (no junk) on the inside, I would suggest using a vinator. I rinse bottles once they are empty then put them on a bottle tree. I use a vinator with cleanign solution and then with sanatizer.

I picked up a "Handheld FoodSaver" from Target for around $20. Works pretty good. It is small and rechargeable.