I mixed up one gallon and left it in a plastic cool aid jug with a lid. I was filling a airlock and smelled something funny. I put my nose down to the bottle and when I sniffed it kind of burned my sinus. I could smell it for a couple of hours after that. I tossed it out.
I did not know that it doesn’t last long once mixed with water. I mixed a batch around nine months ago to use in my airlocks. Four months ago it was still good. Today I opened it up to fill an airlock and it smelled like very strong vinegar. I dumped it out and mixed a very small batch.
Thanks I will have to check them out. Right now I am buying some bottles and another Cab Sav kit. Label Peelers is having 40% off and can get 12 bottles for $10. I will be bottling 60 in the very near future.
I agree. It is a good problem to have. My problem is there is only one place near me to buy from and he isn’t cheap. A six gallon glass carboy is around $60.
My Cabernet Sauvignon is close to a year old now. My wife likes it so much she won’t drink store bought wine any more. That has me on overtime making wine. I also have a Merlot close to a year old that she also likes a lot. Right now I have six gallons of Argentina Malbec and six gallons of...
Is there a chart anywhere that tells how much sugar to add? I have been making kit wines. The first two started with a SG of around 1090. The last couple started around 1070. I am wondering if adding sugar is the best way to raise it and how much to add.
I bottled the Cab Sauvignon. Got a little over 30 bottles. My wife liked it and thought it was good. The Merlot is still in the carboy. We thought it was better than the Cab so I will probably bottle it in a few weeks. I have six gallons of Argentina Malbec fermenting right now. Thanks everybody...
My Cabernet Sauvignon and Merlot are both reaching the six month aging process. We tasted them a couple of days ago and not too bad. I bought a Argentina Malbec and will probably start fermentation tomorrow.