Recent content by mikez104

I assume these paklab kits is similar to the Vino Italiano on amazon. I did the chardonnay and it turned out good. I followed the instructions and added some medium roast oak. Next time I'll add more. It is by no means a great wine but very drinkable and I like it. I have a cabernet...

Thanks for your help! One other question. Is timing critical on getting it out of the secondary? I travel every other week and there may be a chance that it stays in the carboy an extra week. My plan is to start it this weekend and transfer out of primary and into carboy next week when I...

Thanks Tom. I was wondering about kmeta as a sanitizer but that was answered in a previous post. I'll pick up something else.

I've done several batches of wine and in the primary I've always left the lid on the bucket very loose and stirred daily. In the instructions for my beer kit (Brew Master IPA) it says after pitching the yeast to snap the lid down on the bucket and air lock it. Do you all do this? Will...

Thanks for today Steve! It was great fun to taste everyone's creations. So much good food and wine. Mike's beer was awesome! I couldn't get enough of the venison jerky. It was nice meeting everyone.

Thanks again.

Well, I took about 10~12oz out and poured from glass to glass around 4 times aerating it very much and the smell almost vanished. I took 3 old pennyies and did the swirl thing and the smell is almost gone. Awesome. I'll splash rack it and give it the copper treatment and wait a while. Looks...

Thanks for the info everyone. I just got home a little while ago so sorry for the delay. I will try the penny trick and see what happens. The fermentation went very well and pretty fast. I started a thread about a while back...

Thanks. I'll give it a whirl.

I only added 1/4 tsp.

I user a wine thief to get a sample and put it in a glass to taste. In the glass I get the funky smell. Yes it does smell allot like the rubber from the bung. Maybe thats it.

Dosent everyone say that Skeeter Pee does not need to age? On the skeeterpee.com web sits it says "6.There’s no need to age this beverage. It tastes great soon after bottling. Serve chilled." This is what has me worried.

It has not been bottled though. It is still in the carboy.

Any ideas? My fermentation went well. I sulfited and fined with super clear. Was still cloudy after about 3 weeks so I added Bentonite on 1-11. It cleared pretty good but has a slight haze to it. Last night I cracked it open and tasted. It has a burnt rubber smell to it. Any ideas? It is...

I used welch's raspberry with had sulfites. I put it in my primary and mixed it up very well and waited 24 hours before pitching the yeast and it worked just fine. You should be just fine.