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I was my understanding that less headsspace was needed because the airlocks couldn't handle wider fluctuations in air pressure. Airlocks are generally used when fermentation decreases. With 100 gal in a 200 gal vessel, I would make a larger airlock. Some tubing, a stopper to hold the tubing and...

Too many? Yes. I came back from a 2 month vacation and realized I had 16 5-galloon batches to bottle. Thank goodness for bulk aging!

You might try using a pair of dish washing gloves. Or buy a box (100) of nitrile gloves. Used by food handlers, etc.

I think I would still add the sorbate. Just for insurance. Transfering the wine might possibly wake up some yeast. Better safe than soory.

Did you substitute ounce for ounce?

Further more, I think the plastic bottles at big box stores are not as thick as Culligan. Culligans are reusable. IMHO, The others are not.

I have used similar ones from Culligan. My only caveat is to not grab the bottle by the neck with one hand and the other hand underneath. I lost a batch of skeeterpee when the Bottle broke about 1/3 of the way down. Messy! Use one hand underneath and the other around the body. Not as handy but...

Another possibility for corking would be to use plastic tasting corks. They are good for nearly a year, and would work for "sampling" bottles. Reusable and handy.

You had me stumped for a minute. Your tortillas look just like my lefse. Lefse is the same but made with potatoes.

And when I buy any chemicals in something other than the small portions, I always date the container. This does not give the best by date but at least I know when I bought it. This goes for plastic containers as well. 5 gallon plastic jugs will age. And get brittle. And then you have a mess to...

I can hardly wait till you proffer a glass of Skeeter Pee to a friend. In my case, the result is usually hilarious. Thanks, Lon.

Out of the Fermcalc methods, I much prefer the Honneyman method. I print out the conversion table and the rest is easy. (I prefer easy!) According to the author, this method is very close to the ebulliometer method. And last I checked, ebulliomenters ran about $700. And I obviously hadn't...

Since CO2 is heavier that air, won't that protect the wine from oxygen? Until fermentation is finished and the CO2 dissapates? I never put wine or beer under airlock until strong acticity ceases.

I came home from an extended vacation (6 weeks) to find 15 five gallon batches of wine ready to bottle. Never again!

Just curious. What would you consider acceptable accuray for the home wine maker? Personally, plus or minus half a percent is fine.

When you have both the starting SG and the ending SG, the rest is easy. Subtract them and then multiply by 131. But if you neglected to record the start SG or if you added things during fermentation, another method is required. I personally use the Honeymann method. Use your favorite browser to...

Maybe you could mush them and then put the mush into straining bags and add to the primary. Personally, I use knee-high nylon stockings for the bag.

I have heard about lemon juice being used. Going to try it this year. I did some aronia a couple of years back and added some blueberry flavored concentrate. That seemed to cancel the sharp tartness. Definitely consumable. PS I dont care for dry wines. Semisweet is more my style.

Just a friendly tip. The one thing needed, and not available from the LHBS, is patience. Do not get stressed out.

Taste-testing them side by side will quickly dispense that notion.