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I use the for racking via a vacuum pump. That's the only time I use them. I'm sure there are many uses for them and others will chime in.

I'd get the temp up to the mid or high 70's, Mix some good oxygen in, add some nutrient and energizer, and then leave the air lock of till your at the 1.000 mark or even completely dry. Then I'd put it under airlock.

Here is my label for my Chocolate Covered Wine. So far this one has been very popular among my friends and family.

I have a lot of friends that are Mennonite and I wish there was a Mafia for them. One of them works on farm tractors and I'll bet there is at least $25,000 in unpaid bills that he can not collect, He told me he can not go to the courts to get that money. All he can do is go to the church and...

Plus And a few hours of lost sleep. So far possums, starlings, and skunks have been the biggest issue for my grapes this year. I also have seen a ton of damage to my young fruit trees from rabbits. Seems like this year has been the worst year so far for damage.

Wow I can tell I've been gone for sometime, 26 pages!

X2 I did the same thing......

Use as much fruit juice as you can, I like to use all juice and then I top off with a small amount off of water. As for the rubber taste put that bottle away and come back 12 months later and try it, You might be surprised

You can do it from your house, But it has to be set up, that in order to get to the winery you must go outside and come in from another location. IE... a separate location not accessible from in side your house. You also must be bounded and have a license with the federal government. For...

What was your starting SG? I would add more Welchs to it, This would give you more flavor, And cut the alcohol taste down some. And also January 12 2012 is not enough time to even get a good taste.

You should be fine, as long as it's been sulfited correct. Make sure the bung and inside the neck are dry, Then re-insert the bung and give it a twist, if you cant twist it one complete turn it should stay.

If your sure that it's mixed and you are low on the Starting S.G. I'd add about 2.25 Lbs to bring it up close to 1.085

Going to get 20+ cases of bottles and Then clean and De-lable them. YEA. That will be enough bottles to get me thru this run....

I would degass it so it will clear.

Fermenting 6 gal Blackberry 6 gal Black Raspberry 6 gal Sweet Cherry 6 gal Elderberry 5 gal Banana 5 gal Orange Koo-laid 5 gal Apricot 5 gal Guava 5 gal Pink Grape Fruit

I would have to say looking at the photos you are fine. I have 5 gallons of Banana wine going right now, and it looks soapy when I degassed it.

I think it was a new cork. To me it looks like a stain from the wine, Is there any off smell from the bottle? I'd just dump a bottle if I'm not sure about it.

Your be ok. I myself like to do slow cool fermentation's with my fruit wines. I try to keep them closer to 50 55 degrees. I feel a cooler slower ferm gives you a better flavor and requires less of a F-Pak.

I will be cleaning 18 case of bottles and bottling 15 gallons today. Oh and ordering more supplies.

Sorry I did mean 1.009, I replied during a demo of my bathroom and missed typed typed it. Thanks for the catch