Recent content by jjowers

I would if I could, but the closest shop is 4 hours from my house.

Yes - pre-drilled bungs with airlock attached.

I may have given the wrong impression. I just racked it out of primary. I still have an airlock on it. It's just the bungs pushing out so I have had to tape the bungs in the carboy's.

I'm going to order some beige ones tomorrow. Seems an easy solution to the problem. Going to have to stick with the tape for now though. Thanks to all for the info.

I don't think there is a oil contamination issue. I cleaned both the bung and carboy very well - likely over cleaned them - because I'm new to wine making and didn't want any issues. The bungs seemed soft enough - not that I have any experience with them. All I can say is that they compressed...

They are white. Oddly enough, I went back to my Amazon order and the pic of what I ordered showed a more beige set.

I'm sure this is another newbee question, but here it goes. I'm having a problem with the bungs on my carboys slipping out once set. At first I thought it was just that I hadn't wiped all the sanitation solution off before putting it on. I went back and dried the inside neck of the carboy and...

Thanks for the ideas and information everyone.

Who makes a good strong handle for the 6.5 smooth Italian carboy? Or, if there is a better way, the easiest way to move a full one around by yourself?

Nice. May be my way to go. Thanks.

Got it downloaded. Thanks for the info.

I don’t have a press. I’ve been looking at some online though. Any brand or size recommendations? I’m likely only going to be fermenting a 7 gallon bucket at a time so I think I could make do with a smaller one. Folks in my area don’t make wine so there’s no used ones to pick up or even to borrow.

Yes, these stay bronze / greenish when ripe. So I'll make a press to get the most juice I can from them and toss them out. Thanks.

Ok. That makes sense about the seeds. Didn't think about that. Thanks for the advice. Most welcome as I don't have anyone around me that knows wine making.

I think I see where you're going. Just keep adding sugar (of whatever kind I have) in small increments until the SG is where I want it to be. Simple enough. I was over thinking it. Thanks.