Recent content by mauijoe

One good option of having individual jugs coming from the same base, you can experiement with one (1) gallon after tasting prior to bottling, you can adjust the sweetness if you prefer. If you over sweeten abit, you are able to blend the other two gallons when you rack into one container and...

Aloha, [We have always at this point racked for the "positve approach," keeping the idea of having more oxygen generated in the racking, and getting the positive in motion to exhaust from your carboy.] :u As you can see on my earlier thread, the "positve approach" refers to the air pressure...

We have always at this point racked for the "positve approach," keeping the idea of having more oxygen generated in the racking, and getting the positive in motion to exhaust from your carboy. Hold the hose high in the carboy and gently lowering it as you approach the shoulder towards the...

"Did not know about the high-hose trick to build up some oxygen?" Don't quite follow but sounds interesting.. gotta know now, please describe to us? Thanks

I had just mentioned about odd sized bottles and 1/2 gal juice jugs that you can find at the store on another thread... I use to save a lot of "Arizona Tea" glass bottles that took a little room and they are thick walled glass that come in handy where you can insert a 1-gal. bung into...

Save what you can even if you create a smaller carboy like a wine bottle or two. Carve down a cork, drill a hole, stick a vent tubing throught the hole and stick the other end into a jar of water. At least you will have good wine to use to top up vs. water. Nice to keep on the hunt for odd...

Nice, they're probably bubbling a nice tune. When you got like eight going fresh, it almost sounds like a bubbler band! Should you ever run into a situation where you found that you do not have enough airlocks to take on the additional emergency carboys, you could always just attach an airhose...

Well I would say that you have in the bucket, excluding what you'll probably dump out, is a blend of 2-gallons and 1 quart of fluid, also the (dry sugar) that you added to the bucket. You will end up with and extra amount of workable wine so you best get another 1 gallon jug preped and a...

"Thumbs Up" for you! We ended up doing the same way...sometimes white glue worked better, however saved a lot of time getting the old off.

So you have good positive action going with the yeast? When you rack to the glass secondary, hold the hose high in the neck letting the juice thunder down to create a lot of air and bubbling to build up oxygen for the remaing yeast to do their job in a "healthy way." About 2/3rds of the carboy...

Just a thought on you're wanting the square edge....can you order your labels to have a border or larger border, and cut them back to a square edge thus eliminating "rounded corners?"

Have you kept the temp consistent, do you have enough oxygen in your musk, your SG target? How are you setting up a primary....bucket with lid...open covered cloth? Pineapple remember doesn't have a friendly base such as white grape...you're looking a a wide spectrum of ripeness, acidity, fruit...

Wow, great offer, there you go ShockwaveCT, free for the testing!:D

One packet can do a real good job on 5- gal. but many of us use one packet even for 6 gal. Now if you were doing say 5-different 1 gallon jugs of wine, you'll be able to split that packet and do all five, or six separately. It's a bit of stretching but it can be done, especially if you only have...

If you're dedicating as few bananas for wine, we suggest that you set them aside and let them get extra ripe (not spoiling) like super sweet, black spots on the outer skin, etc. Don't use overly ripe bananas that one would discard and not eat. Peel them, freezer bag, place in freezer...