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How hazy will this be if I leave out the pectic enzyme? Would there be any other problems besides haze?

Thanks- there is a local welding shop that I get my CO2 from. Maybe they have some used ones...

Do many winemakers use nitrogen for storage and serving wine? Where do you get it, other than buying a tank and regulator? I have a corny keg setup (the 5 gallon stainless tanks previously used for Coke and Pepsi) that I use for storage and serving of homebrew. I would like to use one of...

Thanks for the replies. I'm in GA- my crawlspace is probably around 70F right now, and will be in the low 60s in winter. I have a large kegerator for my homebrew kegs that is at 40F, and very stable- is there any benefit to the lower temperature, or is 'cold' storage bad? Now I guess I...

I have an AllJuice Zinfandel that has finished fermenting. Based on what I've read, it will benefit from some additional aging. The instructions say to wait until 8-10 days before bottling to add the clarifiers if you age it, but don't don't offer any guidelines on aging time and temperature. Is...

I went ahead and gave it a dose of the foam control. It's a Mosti AllJuice Zinfindel kit, and I'm fermenting in the bucket it came in. I've got a 20 gallon fermenter that I use for large batches of beer, but I decided I didn't want to break it out. My fermenting fridge has a lager in primary...

Are there any problems with using siloxane foam control additives in wine? These are quite common in brewing, but I haven't found any mention of them in any wine forums. I'm planning to use a 6.5 gallon bucket for a 6 gallon batch, and was afraid I wouldn't have enough headspace (only an inch...

Yes, it's the Alljuice bucket kit. I'm still unclear on the reason for transferring versus just stirring up the sediment. Does re-suspending the yeast and other solids not do the same thing?

Hi- this is my first wine, but I have been homebrewing for 10+ years. The directions say to transfer the wine once it gets down to 1.040 or so, but to stir up all the sediment and transfer all of it along with the wine. What does this accomplish? Could I just stir up the sediment and leave it...