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Thanks all for the input. I was not worried about the foam just was not sure if I had to get it out or just let it dry. Thanks again for the input.

I have used bottles and am using Star San to sanitize. It says do not rinse but I have bubbles in bottles. I soaked bottle in solution for 5 mins. Is that enough time and do I need to worry about bubbles in bottles? Thanks for the help. Bruce

Well first batch is almost gone allready. Have the second lemon tea clearing. Allready have my brother in law and his friend telling me they will buy all ingredients if I make them more. See if I can get some free carboys and another fermentor out of this deal. Thanks for all the help from...

Well I put the tea bags in at the start. We'll see what happens. I put 80 bags of generic to make 5 gal. It smells pretty good right now. On another note I sweetened my first batch and is now clearing. Took a sample and had a friend tatse it she wanted more. So I guess I did alright.

Would I put bags in during fermentation or add after fermentation? Thanks Bruce

Ok thanks. Your the best. Bruce

what would adding water do to the wine? Not sure about SG. My wife likes a not dry and not sweet. Figured I would add till she said it was good.

To back sweeten do I pull wine from bottle and mix or mix sugar with water and do I boil to dissolve sugar? Thanks for the help Bruce

Thanks Lon. I was also wondering. I want to make another batch and use tea bags. How many tea bags would I use for a 5 gal batch?

I am on my first batch and it says to add 1/2 tsp kmeta. I only have campden tablets so how many tablets would I use for 1/2 tsp? I used the slurry from my Vinter's Harvest Blackberry wine. Starting SG 1.068. It is now down to .996 and has slowed way down on the bubbles in the air lock...

Yes. The alcohol was strong kinda overpowering. I hope backsweeting will help. I used the slurry for a batch of skeeter pee and its fermenting away. I don't have any wine bottled yet as this is my first batch. I would be interested in the picnic though. --------------------- Bruce

Campden and sorbated. Took slurry and put it in batch of skeeter pee, allready have fermemtation going in pee. I sure hope all goes well. On another note. Wife kicked me out of house, now have to do it all in the garage. She and the kids said it stunk. All I smelled was good yeast doing what it...

Hello Vikki. I am also a wine making baby. The folks here are very helpful and friendly. Shoot out any question and you will for sure get a couple answers. Have fun Bruce

Thanks Dan Bruce

Whats up with the time stamp? Its 10:00 PM and stamp says 2 am

Just did SG and was down to .990. Took a taste and boy is it strong. will back sweeting help? Think I'm gonna rack tomrrow and campden. Hope I didnt mess it up.

Still bubbling but got alot slower. I must have stuck sipon to far boy do I have alot of sediment on bottom.

Ok just transferred at 1.000. So now I'll leave it alone till I get the same reading 3 days in a row. Then rerack to clean carboy and add campden and let it clear from there. Is that correct? Thanks all for the great advise and help. Bruce

Ok. I am kinda going off the directions and info I am getting from members. Going by directions I should have put in secondary at 1.040 and added camden/k-meta when around 1.010 - 1.000. I am confussing my self by looking at diections. I would rather go with what you all are telling me being you...

My SG is now down to 1.006 in primary. Should I now transfer to carboy with airlock and add campden and let sit till clear? Sorry for all the questions but I want to do this right. Thanks Bruce