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just-a -guy I have the same floor corker that you have. I do have to adjust it when I go from a wine bottle with a thin lip to one with a thick lip or back. I have many different kinds of wine bottles. The floor corker has a groove for the lip (top edge of the bottle) to fit into. If the...

freqflyer Sorry for the late reply. I hadn't checked the forum for a few days. I've read that you may not want to add k-meta right before you bottle. But, I have no personal experience with that, since I add when racking to a carboy for 2 months of bulk aging. In doing it this way, I have...

freqflyer I usually add a heaping 1/8 to a level 1/4 teaspoon of K-meta (Potassium Metabilsufate) when I rack to the 5 gallon carboy for 2 months of bulk aging. I don't start drinking mine until it is 7 or 8 months old. So, I add additional k-meta to protect it, since I may not drink some of...

freqflyer, I let my Island mist kits clear for 20 days after fining. Then rack down to a 5 gallon carboy to bulk age for another 2 months. The rest is bottled (about 5 bottles) and marked as not bulk aged. Usually those five bottles are about as clear as the bulk aged, but not always. When...

I'll have been in the last bracket for 20 years next month. :ft Dave

I add about 3-1/2 pounds of sugar as simple syrup to the primary. I like the Island mist kits much better this way. You might try 3, 3-1/2 and 4 pounds added to decide your personal preference. I think they are best if aged 6 to 10 months. Don't give up on them too early. Good Luck Dave

Many Thanks Thank you all for your thoughts, comments and suggestions. The helpful replies given on this forum are amazing. I will have to make a fruit fly trap as suggested. We have poured out the bottle with the film on it. Not worth the risk for 1/2 bottle of top up wine. The next time I...

After racking a Blackberry (from berries) batch, we had the sediment settling in wine bottles to try and salvage a little wine for topping up the carboys after the next racking. The bottles had a bung and three piece airlock with Vodka in it. A couple months later there were tiny gnats in the...

Dhaynes While I add a little more sugar than you. I have come to similar conclusions. I add about 3-1/4 pounds of sugar as simple syrup. And add 1/4 tsp K-meta when I rack after clearing to bulk age for 2 months. As you have found the wine seems to get good around 6 months and can improve to...

freqflyer I make a lot of the Island Mist kits, 13 last winter. I dissolve 3-1/2 pounds of sugar in water on the stove. Just good warm water, not boiling and stir until the solution is completely clear. I add this to the primary right after the kit concentrate and stir thoroughly. You will...

I didn't get my first kit degassed well enough. Elmer, My first kit was not degassed properly. I opened the bottles, degassed and re-bottled. It turned out pretty good. Now, 22 kits later, I make sure each kit is properly degassed at the right time. I do not know how much vacuum a given...

Was this a 'Mist style" kit? If this is a Winexpert Island Mist kit, or other 'Mist style" kit many of us add sugar to those without any problems. These are designed to be similar to wine coolers. But, many of us like them better with 3 or 4 pounds of sugar added to the primary. I add it to...

Thanks, I will be checking with my hydrometer. Yes, many things affect the rate of fermentation. I was just trying to get a general idea of what to expect. (1st one with fruit) Didn't want to keep opening the lid just to check it. I appreciate your comments. Dave

When making berry wine from fruit, and fermenting to dry in the primary bucket. How many days do you usually leave the must in the primary? Starting SG was 1.086. After 3 days I sealed the lid and placed an air lock at 1.007. Used 71b, goferm and then fermaidO. So, about how may total...

Thanks guys. I guess I can rest easy. Dave

This is a 5 gallon batch of Blackberry/Elderberry with about 27 lbs. blackberries, 11 lbs elderberries and 5 pounds of sugar to an SG of 1.086. About 33 hours after adding the yeast starter with Goferm I did the following. I added 1/2 dose (4 grams) of FermaidO. It was just past 2/3 sugar...

Thanks for the info In the future we may try fermenting separately and blending the wines after they are finished. Never considered that. They could then be blended to taste. Thanks for the suggestion. Dave

Thanks Turok That is what I wanted to know. Dave

Another question about my Blackberry wine. How long do you leave the berries in the must after you add the yeast? And why? The value of this forum to new winemakers or, winemakers trying new things, is invaluable. (priceless) Thanks for any help. Dave

Yes, there was a link to his thread in the thread you linked for me. I read them both. I appreciate the help. Dave