Recent content by faxdoctor

I'd like to thank all of you for the entertaining and enlightening dialogue in this winemakingtalk forum. I've been at it for several years now and haven't gotten away from the kits yet. Mine are usually from the WineXpert company as I've found favor with them. They're at the lower end of the...

I've been coming onto winemaking talk for a couple weeks or so and I gotta say there are some real wine scientists here. Great info comes from great questions so I have to applaud the newbies (like me) who aren't afraid to ask questions. My hat's off to ya'll. My batches come from kit...

I notice on some of the posts here a few of the wine makers refer to K-Meta. I know what it is and what it's for but I have been using NA-Meta for my sanitizing. Are these two interchangeable? I read on my container of NA-Meta that a 1/2 tsp can be added to 6 gal of must to kill wild yeast...

I have tried the oven method and it works on most of the bottles I've used. Some, I will have to score the label and soak in hot water or use the goo-gone method. But the oven method seems the best. If you have metal cap covers still on be sure to remove those before placing in the over. AND...

I took some of ya'll's advice and measured the SG. When I first measured it during the primary fermentation, they read 1.088 and 1.1, respectively. After 10 days/9 days, both read .994. These are from kits BTW and the directions read to measure on day 14 before stabilizing/degassing. Since...

Hey, thanks for your advice. It's great to have a forum like this for advice and consent. I am going to measure the SG tomorrow and see if it's closer to placing in carboy than what the directions read. Also going to seal that lid if it's not ready to move just yet.

Thank you for your reply. I am wondering, though, have I ruined the batch? Can I revive the fermentation process by adding more yeast and sealing the lid as you recommended?

Hi all you wine lovers and new wine makers. I'm a relatively new wine maker and just now getting back into the mix after a few years off. I have a couple of batches in the primary fermenters. About 7 days on ferment. Initially, it perked and the I got quite the gurgle from my airlock. Now...