Recent content by crabjoe

I get what you're saying but this virus isn't scaring me to that point. Sure it's bad, but it looks to me, for the majority, it's just a mild cold or nothing. I'm worry about my parents and others that are elderly, but for the general public, I feel it's over blown. I think the only reason...

Forget the sugar.. I can't find any TP and now have to resort to using cardboard. They don't print catalogs or newspapers it seems... On the serious side, I can't believe some people. They're hoarding like it's the end of the world. I had to make 2 separate trips to 3 different grocery...

I was sent a bottle that was mixed with black current flavoring and it's really good. Ultimately, it's going to depend on one's taste buds as to what he or she likes in flavor. Give it a shot. You don't have to do your whole batch, if you don't want.

6.5 for me is on the small side because if I press the bung in 1st, I can make it level with the top of the neck. If I put the airlock in the bung 1st, it's not an issue. But being I know the way I am, I'd rather not risk it.. As in putting the bung in then trying to press the airlock in...

As a kid, I tried to make rock candy... Never got much. It was like string encrusted with a bit of sugar crystals. Nothing like one could get in the store.

If it's for a 5-7 gallon carboy, you're lucky to get the 6.5. I tried a 7.5 and it was a no go. 6.5 is a tad on the small side for me, but works, and 7 seems just right.

Those Silicone 2 holes stoppers are expensive. I can't believe they're over $10 a piece. By time time you include shipping, They're around $15. Anyone have a source that's reasonably priced?

I've got a crap load of nitrogen here from when I replaced my AC. Maybe I should use it like sremick does.

If you're pulling a vacuum, how are you getting the argon in there?

I still say BB Gun is best.. Less chance of hurting the vines. LOL

For me, adding yeast nutrients and stirring fixed my problem. I say splash rack it and make sure to give the yeast some nutrients.

I was speaking of the yeast being frozen.. that, I have experience with bread yeast. As for wine yeast, yes, that's what I use for wine.. I've also been keeping it frozen. I just don't have the experience with how long its viable when frozen.

I keep yeast in the freezer and and never had a problem... now wine is new to me, but I've been doing this with bread yeast for years and I've never had yeast that was kept frozen, not work.

I can't answer your question, but if you were near by, I would have been happy to sit around with a BB gun.

Thanks! I wasn't sure what I could use because I couldn't find anything online pointing to it working with citric acid.