Thanks Steve it was an experiment that I was messing with. I asked the guys at my local brew shop and they have never had that problem and could not figure out why. I'm going to stick to the right way of making apple cider and apple wine.
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It would fill the space with CO2 but the extreme cold could cause ice crystals to form in the wine. I'm not sure i want to subject my carboy to the fast temp change.
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I tried liqueur quick super yeast and it stalled at day 5. I was going to use it to make apple pie moonshine. I was going to use apple juice concentrate because the ABV would be 20%.
http://www.winemakingtalk.com/forum/f2/apple-pie-moonshine-2-better-one-41136/
It was just water (3 gal) and...
When I'm making a strawberry I rack after the first week because a great deal of sediment has dropped out. Then I let it set for 2-3 weeks then rack again. It comes out clear after that.
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My wife asked me to do the same thing to the freezer about a week ago. We had frozen mangos so I decided to try the DB skeeter pee recipe but use the mango and cut down on the lemon juice. Let us know how yours turns out.
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So I am going to degas with a break bleeder, but I have read that you should use under 20 inches of mercury or the alcohol will boil out. Then I read 29" or gas will not be released. Could someone please clear up the confusion and how long to keep it on to degas.
I haven't tried it yet. As far as the pressure if you are trying to degas quick you would need it that high but if you keep it under pressure for an extended period of time say a few days it may work. I am going to see. And a break bleeder is my next investment but I haven't seen one that cheap...