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I had a potential alcohol reading of 16%. During my primary fermentation, I used Pasteur Champagne Yeast. I took off well for four days; however, Pasteur Champagne had an alcohol rating for 13 to 15%6. After 4 days of a good reaction, I threw in K1-V1116, hoping to reach that 16%. My primary was...

I was given several 10 ~ 12 gallons stainless steel milk cans approx. 30 years old. Can I use them to store my wine if I find a way to steal the cap air tight? Thanks

I made 6 gallons of Pumpkin wine Sept. 2009. I wrote down the ph. and acid but can no longer locate my notes. Hate when I do that. However, I do recall when I placed it in the carboy, I kept the ph. low - around 3.20 and acid around .60%. I remember feeling comfortable when placing it in a room...