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Good luck on getting home from Sweden. Air traffic doesn't seem to be likely for a while.

Lol, see I told you someone with experience would show up soon. I had a phone call in the middle of my post and he beat me here.

Welcome to the forums sixdoubleo. I am not much of a kit maker so I will let someone else answer specifics on that, but it looks likes things are going great with your first kit. Checking your SG is much more important than the days that they tell you that it will take. It sounds like your...

Just make a larger quantity of the dry.

It was a 6 gallon.

I figured when he mentioned the screw lid bottles that he sanitized and reused the lids not corked the screw lid bottle.

I have made concord grape and a batch of white grape/peach. I used 3cans of frozen concentrate per gallon. I used a starting sg of 1.080 on the concord and 1.070 on the white grape/peach and both turned out pretty tasty.

Enjoy yourself and learn a lot, Scott.

Welcome to the forum. There is a lot of great info and advise around here.

I agree, the potasium meta in the juice won't stop you from making wine. Just give it the 24 hours before pitching the yeast. I just used the 3can per gallon recipe and it turned out great. I back sweetened with 4 cans of the same juice concentrate.

This is a great topic. It will be interesting to see the test results.

Thanks everyone. And no we didn't do candles because of the fire hazard/lack of space on the cake.

That is beautiful.

How big of a chip? I am just wondering how much gas you get with a certain size chip of dry ice? How much space do you need in the carboy for the volcano?

It is amazing how small the world is some days.

I am heading to Vegas on Vacation,If I don't post for a couple of days I appologize. Be back in a few. Thanks for the welcomes.

If anyone is uncomfortable, I was kidding about stalking. I was just reading the posts!!

I have only been making wine for about 2 years. I have yet to start my first kit, it is a WE merlot kit that I bought locally. I have made all that I have from either juice or fruits or vegetables. Wines that I have made are apple juice, naked fruit juice, two different welch's juice, jalepeno...

Just a Newbie here so I am just asking a question. Has anyone ever tried just using the steam from a teakettle? I have used it a couple of times and didn't get wrinkles. You also have theadvantage of not having to turn the bottles upside down.