Recent content by TheFrenchCanadian

I got two glass carboys from a friend a few days ago that hadn't been used in nearly ten years. Both of them were quite dirty. One is a 23 litre one that had some whitish powedery deposits up near the neck and heavy hard water stains in a ring around the bottom. The other is an 11.3 litre...

I ended up using the warm water method and it worked out good - was 22 on the nose. I like the ziploc bag with ice in it trick Dhanyes - good thinking! I'll use that if I ever overdo the warm water. And yes Terry - you're right, I do tend to overthink things, my friends call me Mr. Detail...

I've been reading lately about the importance of must temperature, especially with regard to adding the yeast. That being said, the basement room where I make my wine is usually somewhere between 16.5°c/61°f - 19°c/66°f at this time of year, depending on the weather. With my last kit (Wine...

Hi Bill, Yes, we were doing kits then too. We started in 1997 by going to a place called Wine Art here in Saskatchewan, it's since changed names to Wine Kitz. Not sure how long kits have been around. However years ago it didn't seem like there was nearly the different types (ie: different...

Hi everyone, New member here. Made wine many years ago (started in 1997) & always intended to get back into it. My wife and I thought about selling our stuff through the years, but hung on to it since we had the space for it. Glad we did. Started my first kit in almost 15 years a few weeks...

Count me in! TFC