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Just finished backsweetening my first batch of Skeeter Pee and after racking off the sediment from clearing I am left a little short of being into the neck of the carboy. Is the space in the picture going to be too much air space? I do have a 19L carboy, do you recommend I transfer it into that...

Just finishign my first batch of Skeeter Pee and added the sparkolloid about a week ago. It appears as though the wine has full cleared. My question is, do I have to wait the 2 weeks it states on the package or is it good to go as soon as it is cleared?

Just wondering what everyone uses for labels? I purchased the Avery 3.3"X4" mailing label for my first batch, and because they are a matte finish, they print with an unimpressive dull look to them. Is there something else I can use from the avery line with roughly the same dimensions that will...

So I am nearing the completion of my first batch of SP. Wine as of yesterday was sitting at .999sg. I followed Lons original recipe to the "tee". Of course tasted some for the first time, sweetened it a little of course, and i was finding it is lacking in lemon flavour, tastes just kind of...

Hi all! Working on my first batch of SP according to Lons original recipe. It says a coupld of days after adding last bottle of juice and energizer to rack to carboy to finish fermenting... My question is how much do you fill said carboy? If i fill it into the neck will it bubble over?

Here is a sample of my first label! What do you all think? Suggestions and advice welcomed!

Hi All, I have a question about primary/secondary fermentation. Why do we do it? What is the issue with finishing fermentation in the primary? I am on day 10 on the port I am working(8 days from 1.110 to 1.032 then feeding to 1.050(sitting at 1.040 SG right now) My reservation in transfering...

What is everyones recommendations on SG to feed yeast at? I started my must at 1.110 and was planning on going to 1.030 for 10% abv then feeding it to 1.080 and letting it go to 1.020 for another 8 ish % (if it can tolerate it). Does this sound reasonable or should i got in smaller steps? Using...

Saskatoon Berry Port Recipe (Advice and comments appreciated) I am about to embark on my Saskatoon Berry port adventure tonight, just wanted to run the recipe i have put together by all of you for sime feedback and advice. 3 Gallon recipe: Approx 15 pound of Saskatoon Berries thawed...

What is the best way to add sugar to an active fermentation to keep the must going? IE: In the port i am going to be making I am planning on fermenting from 1.112 to 1.038 to get 10% then bump the sugar back up to 1.076 and ferment to 1.038 again to get the extra 5% for a total of 15% then...

As I mentions in a earlier thread of mine, i have been batting the idea around of making a batch of saskatoon berry port in the 3 gallon carboy i have kicking around. I am pretty nebish at this whole game and this will be the forst thing i try that require me making a juice/must from scratch. Is...

Anyone out there have an tips or tricks to degassing wine? My kit suggested that over 24 hours to stir the wine 6 times vigorously for 3 minutes each. I am on stir number 5 and it appears as though there are still quite a few bubbles. I am using the handle of my stir spoon to stir the wine. I...

So after my first racking and "vigourous" stirring to degas my wine, I fitted the bung and airlock and it appears as though it is squeezing the bung out! Is it possible that there is just so much CO2 at this point that its pushing the bung out of the carboy, I can put the bung in all the way to...

Hi everyone! Im just getting into winemaking and am on my first batch. I am using a Wine-Art kit from Wine Kitz (Shiraz) My Starting SG on the wine was 1.090 Instructions said should be 1.080 (but i am using a 19L carboy instead of a 23L so the must is a little more concentrated(must is...