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i have never had a problem with kit wines or fresh fruit wines fermenting under an air lock. i know beer brewers use air locks as well. the beer has been boiled for 60 min plus....this is before it is fermented. boiling for that long would boil out a lot of oxygen and all beer brewers ferment...

did you build that one yourself? looks good....i am not that good with wood

thanks for the input....that was one of the ones i was looking at because they have the crusher/press combo for like 365 or something like that....but after seeing your remark..i think i will go for the floor standing unit.

i just use tee shirts.

thinking about buying a table top fruit press and wondering if anyone else had one and what their expierience was with it.

True it is cheap.....just wondering if anyone had done it before. good point about the alcohol temperance of the yeast.

I believe your thoughts are correct. This is a natural process we are talking about here which does not adhere to time. I let the wine determine when the next step is even if it is early or later than the recipe suggests.

austin homebrew was my first choice until i found eckraus

I have been getting all of my stuff from www.eckraus.com. FREE SHIPPING for orders over 25.00. really good customer service too.

this is a technique some homebrewers use. They will leave the lees from a primary ferment and rack beer from the primary into secondary and the same day put a new batch onto the lees from the primary. its like a giant starter. Just wondering if anyone has tried it with wine.

jeez...i am a past beer brewer...and am currently learning the story of wine.......patience, patience....it is difficult but i am getting there....thanks for all the info.

cool...i also have a red zin that is still young and it also taste a little tart and since i am new at this...i was just wondering if time would help mellow out the tartness of the wines....i have been following the recipes to a "T" and was wondering if tartness was normal on a very young wine...

thanks for the info

Newbie here. I have a batch of blackberry wine that is measuring 3.7ph after fermentation and is clear. It is about four weeks old and currently sitting on oak chips. I tasted it throughout the processes and this morning. it is still very tart and i was wondering if time in the bottle would...