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I was going to suggest knee-high nylon stockings but close enough. Cut the panties in half.

I suggest you reread the process. The only math involved is subtracting the FG from the OG. Then looking up the conversion chart. And if you have previously copied the chart, it would be pinned on a wall next to the fermenter. Nearly all of the 20 minutes or so is devoted to the heating and...

I am a firm believer in the KISS method. I use the Honneyman system wherein you take an OG, boil off the alcohol and reconstitue the volume, recheck for FG and use the chart to give ABV. More methods will be found at *fermcalc.com*. The process takes about 20 minutes. Most involve more math...

Enlighten me. Banana water? What might that combination be?

Which reminds me, I have to go harvest chokecherries today.

My theory is that if something (solids) are not dissolved in the liquid, they will not affect SG. You may have to spin the hydrometer to get an accurate reading but the final will be accurate. For example, if you add marbles to a liquid, they will not increase SG. It may be that very fine...

A pinch or 2 of sorbate should end the referment anxiety.

With the oxyclean solution, use a soft sponge to wipe out the inside. Then when ready to use, spray the inside with Starsan or other no-rinse sanitizer.

I use a 1 1/4 hole saw to make a hole for an #8 1/2 stopper. Drilled. I can check contents without opening lid. Much easier. Also easier to add liquids or to stir contents.

IIRC, this devise is useful only for white wines.

One small item. If a substance is dissolved in liquid, it will affact SG. For example, sugar, salt, any number of chemicals. I guess technically, if a substance can settle out, it is not dissolved. As for alcohol calculation, Subtracting final gravity from starting gravity times 131.5 will equal...

And you would be well advised to buy some type of ledger book. Mine is about 6X8. And make lots of notes! Document every thing.

I stopped using a 1/2" siphon because it resulted in increased turbulence at the inlet. Thus sucking up more lees. A restrictor of some sort would do the same thing.

Another possible solution. I soak all my bottles for a week or so. Mostly for label removal. If some nasties remain, I leave about a cup of water in the bottle and add a small hand-full of faceted beads. From a hobby store. Get the contents swirling around inside the bottle and the beads scrape...

A suggestion on the sugar. Put 1# sugar in 1 cup water, simmer until sugar is completely dissolved. Do not boil. Much easier to add. BTW, I usually do 4# sugar in 4 cups water. A 3 quart pan holds it well. When cool, transfer to a 1.75L liquor bottle. A 375 bottle will hold the excess. Comes in...

So which do you go by? SG or volume.

My preferred method is to drill a 1-1/4" hole where the gromment was. I then use an #8 1/2 drilled stopper. This allows acess for adding things and admiring the contents.

I will occasionally put some raisins or other ingredients in a knee-high nylon stocking and add that to the pot. Very bad image when it comes out!!

I would recommend Brew Your Own Brew if you are on that side of town. Great service, knowledgable people and they are known to have seminars occasionally. Good grain selection. I always stop in when in Mesa.

I was told years ago that I could never make all the mistakes possible. With anything. Always listen to others and constantly learn. Another lesson learned. By me. A while back, I had 4 wines and a beer. ready to bottle. Added sorbate. It took me a while to figure out why my beer didn't...