Recent content by rascalrider

that's two bottles in one container, a bit more than I want. not that I haven't done it, just don't make it a regular event. there can be too much of a good thing, it's hard on the liver (and your head if you move around very much while intoxicated, done that before too :) )

yes the better bottle does have some flex but for some of us older folks the lite weight is worth it. I have a nylon harness to lift them and a 2 wheeler, like you would use for luggage, that reduces that problem

I've used water bottles with no ill effects, be warned they usually hold more than the 3 or 5 gallons as labeled so will have too much head space if not activly fermenting. I top off with inert gas rather than water down the wine

That's hot for the northland. I try to keep my wine room at 72, 70 when fermenting. looking at the picture it appears it needs more time, sediment appears to be going down. give it more time, winemaking isn't for the impatient.

I find 3 cans per gallon a bit too much, I use 14 cans for 6 gallons. I make a lot of wine from Welch's. it's very versitile, some marchino cherry juce makes a good touch, experiment with other flavors. use some Sparkoloid fining if you'regoing to keep it very long or youll get some sediment in...

cheers

depends on the time span and personal tollerance. wine isn't to be guseled but sipped. some folks can't handel that much and should't try to. a glass at lunch, one with supper and one at bedtime is about a bottel and without intoxication for me

at least a half bottle