Recent content by voz63

I'm not sure what size the bucket is...it has a lip that's the 6gal mark. All the kits I have made have been filled to that mark. That is the yeast I used and I was shooting at 15% for no specific reason. This was my first shot and I just jumped in...I figured I'd learn what I liked/didn't like...

Unfortunately I had already cleaned everything up before I thought of posting these questions, so there are no pics...I could take a pic looking into the bucket. Is this "boiling over" common? I really noticed the smell when I came in this morning...I think it's the pinapple juice...smeels...

I made a batch of white welch's and pinapple juice(8wg, 10pa, 4 gal WGJ) on Tuesday...this is my first attempt with a non kit wine...I thought I'd make a little more than 6 galsso that I'd have some extra for topping off my carboy (so maybe 6.5 gals). I used lavin yeast that is supposed to go up...

When you say oxidize, what exactly does that mean? What does that do to the wine? It sucksthat I've screwed this up. Thanks for the help.

Not sure if anyone else notices this but the IM kits I've done I've noticed that they taste way better if you don't touch them for a couple monthes. I made a Strawberry Merlot and it was real good...saved a bottle for 2 monthes and it was fabulous. Since then I've made a couple Black rasberrys...

I have an Apple Riesling in the clearing stage (about 10 days) and it was cystal clear. I usually transfer it over to the fermenting bucket for easy bottling and I messed up and sucked a bunch of sediment over...and of course now it'shazy again. I gave ita week to settle out and it was still...

I've made a few of the Island Mist kits. I ussually rack the wine back into the fermenting bucket for bottling, as the spigot makes it easy to fill the bottles. My question is could you make the kit w/o using the carboy? Just leave it in the fermenting bucket for the whole process? My thought is...