Recent content by LCTitan

Looking for a supplier that has good prices on their kits and reasonable shipping and handleing rates. I would love to start using my local stores (South Chicagoland/NW Indiana) but find limited supply on their kits. S&H charges on these kits are pretty steep given their weight.

Made a Mezza Luna Red tonight and pitched the hydrated yeast into the must that was at about 78 degrees. The directions called for pitching between 72-75 degrees. Will there be a problem because of this? When we hydrate the yeast the temps are well above this when we pitch to hydrate. Using Red...

This thing works great for degassing. Just remember to use it on low speed. http://www.northernbrewer.com/shop/wine-wand.html

I have to admit the Wine Whip does a great job of degassing. You really need to keep the drill on slow speed though as you degass and mix. Great tool until I ugrade to a pump.

Thanks! I am using cork so the boxes will go over on their sides.

Does it matter if you store homemade wine in the upright position or on it's side. I keep them upright three days to enable to cork to seal? I was planning on storing them in wine boxes in the basement until I set up racks down there.

Thanks all! I was going by the Vintners instrustions. I was amazed how much sediment was was stired up while I was racking. Never had this problem with my beer batches. The next batch I will rack and then wait a week to bottle. Are you guys saying to top off after racking the cleared wine?

Does anyone get 30 bottles from a 6 gallon kit? I had my Mezza Luna White two inches from the top of the 6 gallon Carboy and was transfering to another Carboy to get away from excessive sediment in the bottles when bottling about an hour later and had to stop with about 1.5 to two inches of the...

Looking to use this for degassing in a 6 gallon BB. If used with a power drill on slow speed I am hearing that it is very effective. I know the foam and or liquid will rise radiply when using the Winexpert Wine Wand. Has anyone used this in the 6 Gallon BB? If so how many times did you need to...

I racked to the secondary after 8 days and gravity was at the suggested level. Fermentation is continuing nicely. The directions stated that you should have about a liter of space left after the transfer but I ended up with almost a full carboy after avoiding most of the sediment at the bottom...

I racked to the secondary after 8 days and gravity was at the suggested level. Fermentation is continuing nicely. The directions stated that you should have about a liter of space left after the transfer but I ended up with almost a full carboy after avoiding most of the sediment at the bottom...

Do you guys save the wine you take out and place it in a sanitized wine bottle or other container to save it and complete the process or just dump it?

I have a hydrometer and my SG for this kit was 1.088. With all the batches of beer I made the airlock always bubbled away nicely. You are correct though the only true way to verify fermentation is happening or has been completed is by use of a hydrometer. Thanks again!

Update Opened up the fermentor tonight to witness fermentation gone wild. Everything is good even though there is no activity in the airlock. Good call Steve!

You may correct Steve. Given the way the room is smelling something has to be going on in there. At 8:00AM it will be 48 hours so I'll see how things are progressing when I get home tonight. Keeping the temp near 75 with the help of my brew belt.