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good prices on this site running wolf. i really dont even have a job. but this is what im into along with a few other activities. im sure i can add a tool like that into my budget.

Here are a few different types to buy, What would you use for what kind of process? http://www.eckraus.com/Page_1/PH110_____2844.html http://www.eckraus.com/WIDE_RANGE_PH_PAPERS_(2/Page_1/PH115.html

after. it had a faint stink and i then added the crushed tabs. Still alright to boil them?

cold water. out the faucet. not refridgerated,, yeah,, smells,,,,, different. about to boil some.

I peeled and took out the core of a 7 gallon bucket of pears. They were all chopped up. I rinsed them off. Rinsed out the bucket. Placed all the pares back in the bucket and filled with water to top of pears. It sat for a day, now it stinks, kinda like a vinegar or ferment stink. I Threw in 3...

im having a hard time finding a nice carboy.. 5 gal,, so im about to pick up some round plastic water jugs. i read somewhere that if the #1 or 2 is in the recycling triangle they are good, if its any other then not to use.

i take the airlock and lid off 2-3 times daily and push the cap down. isnt this a good thing for primary fermentation?

i think it will have good pear taste, my pears were completely smashed. about to do my next two batches and am using banannas, i would like to add cinimon. i am adding large mangos right now to the first batch we are talking about. so, you say i should take the airlock off and leave the lid...

hows it goin?

i used two packs of yeast because im a bad ***. :db

The campden tablets worked after all. After i added the needed sugar then it sat a couple days with out flux in SG. Everything is working great now and i will stop it when necessary. its not rushing to ferment. wtf is rocket fuel? or since NASA is no longer,, Jet fuel..?

at ace hardware they have Paint strainer bags. the same as in the local wine supply shops. about 1/2 the price. or is my wine in for a messed up supprise with that nylon bag and elastic band arount the top...........:rdo:rdo

i added 4 packets of high grade yeast and am blasting off.

the thing that beats me the most is, how do i take the lid off to push the cap down, tomorrow, without making the airlock suck the water into the must? should i document the SG every day? The cap was orange, the must was brilliant PINK/RED! the smell should be sold in aerosol. Can i taste?

Figgin Off! The cap is almost busting through the lid. The air lock is bubbling like madness.

Awesome Information!!! you guys really think things out. So i cleaned all the figs, replaced the bucket to a 5 gallon bucket, brought the sugar up to 1.110 and added 2 packs of high grade yeast. i have action amost right away.

yes it dropped in that 3 day period from fermentation. then i added sugar to bring it up and yes then immeditaly added the water and sugar again to bring it up to 1.085 i used RED STAR Cote des Blancs. Active Dry Wine Yeast

2 1/2 gallons of food processed pears, juice alone SG 1.050 then added 2 campden tablets i had to let it sit for 3 days then SG read 1.035 Then i added sugar without filling bucket up with water yet, brought it up to 1.090 boiled water enough to fill bucket. added about 6 pounds of sugar and...

SG level on fig wine. in a 4 gallon bucket, i have about 2 3/4 gallons of smushed up stemless with skins on figs. filled the rest up with water, reads at 80 degrees after sturred. i strained the pulp in a fine strainer and put the juice in the hydrometer cylinder and got 1.020-1.025 i added 4...

THANKYOU. yes thats what i will do. Everywhere i look, says figs are not sweet, that they need a lot of sugar. uhhh i think they are the sweetest fruit ive ever had. well about to clean them up and see how it floats.