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HEEHEEHEE..... :r

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Julie taught me this (I think lol) If you take it right after then it 's not fully incorperated and will give a false low reading.... Take it before (to gauge how much sugar to add) and then an hour after adding. That's always worked better for me IMO. I meant I wouldn't pitch the yeast THEN add...

My bad.... and we totally just hijacked this poor thread. LOL! :i

And since no one addresses the slurry?.... Make some Skeeter Pee with it! (Would be a waste not to!) Oh, I see.... saving the gunk in the bottom of the boxes? I wouldn't have either...

Round 631 and I win! :try LOL! That's just what comes to mind as I've dealt with it. No sulfites aren't evil.

Jack Keller... (google it) but up the # per gallon as he runs a little low. And my vote goes for the Black & Blue... Sounds yumm and would make for an interesting label design.

But if you are Allergic... And levels.... while all wine contains it adding more can be enough to trigger the allergy. Not common, but possible. Could be drinking to much, or could be stress... So many variables.

Score! :try

One of these days.... :wy :c LOL.

That DOES give him headaches too... :try Just sayin... some people are sensitive to it just like some are to aspartame... a diet coke will give me migraines... (Don't you know better than to argue with me yet? :wy LOL)

For a cheap wine rack you can stack PVC pipe cut to length, drill holes and ziptie it... Solves the rolling on closet shelves. Plus you can spray paint it. I've seen some that look really nice (like wrought iron). As for what stays upstairs, Depends on how much you drink, and how often you go to...

Patience young Jedi... Aging is only over-rated till the wine rack is full... then it's not such a big deal... Promise. In the meantime, make some Skeeter Pee!

I rack one last time before bottling... Then the last bottle gets marked as such b/c it MAY have a little sediment. Then I know that it is for me to use and not to gift. No need to hurry it, you'd rather give it time than end up with sediment in all the bottles.

They'll have to degass before they'll drop all the sediment. Chill, let it ferment out and rack when you are uncomfortable with the level of lees in the bottom... Time frames are general references in one persons opinion.... not a fact. You're rushing it... I let mine go 2 months in the...

Chill out, let it ride for the moment, and wait for better advice... LOL

My first peach went vinegar too... Cook with it. I think vinegar bacteria just happen to love peach skins! LOL (Marinade some chicken with it and honey....makes a mean grilled chicken)

What Julie and Steve said.... and there's no such thing as a bad batch of wine.... They are drinkers or learning experiences.... the 'poison' got you here so that's a big +. And yes, you defin want an airlock.... and 20 more carboys. Welcome to the group... Where you're paycheck is gone but we...

2-3 more the next day fixes that... :dg Could you be allergic to sulfites? I went without using them a couple of batches and everything was great... Then I got scared on here into using them and every one after gave hubby headaches... now I go without and just up the ABV and all is well in...

Keep us updated!!! :db:db:db