Recent content by malisk

Is there a website where you can create custom (upload pictures, etc) labels for your wine bottles?

Well when I transferred it two weeks ago gravity was already below 1.000, I will continue taking them to be sure though.

I swish the carboy to cover the one or two bits and pieces of cherry still in there and the airlock bubbles like crazy, so I assume you're right in that there is definitely some co2 in there coating it. I am pretty far from topped off though I can tell you that. No airlock activity and no...

I have a 4 week vino Italiano chianti (which I also added 3 lbs of cherries to during primary) which I racked to secondary on Jan 22. I don't have a lot of time after work so I planned on stabilizing and adding the rest of the stuff tomorrow (before re racking and topping off). To be clear...

All, I am about to start my third batch finally. As I have two buckets, two 6 gallon glass carboys and 2 5 gallon better bottles (to rack down to) , I am finally going to be reusing a bucket and carboy that has been used. When I finish with one, I take it outside and hose it off very well...

Thanks for the responses - as someone without a corkador as you call it, or kmeta, what's the best and easiest way to do it properly? How else can I prepare the corks to put them in ?

I have read about soaking corks, or cooking corks, letting the bottle stay upright or on its side. Can anyone clue me in to the process here? My corks are #9 just regular corks , nothing special, and I will be using the hand lever one from Midwest (not floor corker but not the real cheap...

Is there a place cheaper than Midwest brewing to order from online? Unfortunately I don't have a local homebrew shop anywhere close.

Thanks for the input all.

My second wine kit + added 3 lbs of cherries is nearing the bottling phase. I have about 6 gallons of wine that will need bottling - my question is, how many normal size wine bottles do I need to bottle 6 gallons? Also, what size corks? Can anyone provide any links ? Thanks a lot.

Yesterday I finally had the opportunity to add the chitosan, stabilizer and one other chemical (kielosol?) to my kit wine. It had been about 21 days or so since I first started and the gravity was about .95 or so, I forget exactly. I stirred it for about 10 mins off and on to degas as...

Well, I did exactly that, except I used 3 lbs of cherries. I followed your instructions (rinse, smash, simmer, etc) threw em in the bag and added them to my Vino Italiano must mixture. I added the spring water to them first to bring the temperature down and pitched the yeast at 68 degrees...

That's a good idea, I'll do the same.

How do you close the thing? I would have expected drawstrings or something - is that not how it is done? What do you do with it once you add the fruit, just drop it in?

4 week vino Italiano valpolicella.. My kit says after racking to secondary after 7 days (I have just done this) to not "top off" yet. It says to wait two weeks (when I add the Chems to clear the wine) before topping off. Everywhere else I have read says you MUST top off right away in...