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I hope it's alright to post my eBay listing here, but it seems easiest. https://www.ebay.com/itm/323306664261

I'm moving and getting out of the hobby. I'm looking to sell off everything. (2) 6 gallon Carboys. $20 each Portuguese Floor Corker Wine-Bottle-Corker $25 1 gallon and 1/2 gallon jugs. $2 each Various wine bottles $.25 each Miscellaneous wine making equipment $35 Buckets $5 each...

I made a batch of Dragon Blood a year and a half ago. I had racked it, stabilized it, degassed, and it's been in the carboy ever since. My question is, do you think it's still safe to filter then back sweeten then bottle or is it going to need more kmeta or potassium sorbate? I suppose the...

I recently bottled my wine. After corking the bottles I let them stand for around 18 hours and then laid them down. Now I read that they should stand for 3 or 4 days before being laid down. It was about 4 hours ago that I laid them down. Should I stand them back up or not worry about it?

This is more of a warning because I'm pretty sure the only thing I can do now is let it finish fermenting. I'm making a batch of dragon blood. After fishing step 4 I got busy and didn't get to step 5 till 5 months later. Luckily I decided to wait two weeks before bottling in case fermentation...

I'm getting ready to bottle my three 6 gallon batches of Carmenere, Malbec, and Cabernet Sauvignon. They have been aging for a year now. I just tested the free SO2 and they all came out to around 3 PPM. I'm not sure if I can trust the results because the kit expired in December. I added a 1/4...

I'm wondering if anyone knows how to make high proof clean tasting alcohol that has low methanol and is still legal to make.

I want to add Potassium Metabisulphite to my red wine now because my free SO2 test titrets expire this month. I'm planning on filtering and bottling next month. I'm wondering how much free SO2 I can expect to lose after I've filtered so I can calculate that in. Also I'm using this for the...

Also, can I get professional looking labels from a home laser printer? Will labels ordered from a company look the best?

And does it matter more or less which fruit?

I tried this Italian volcano before and couldn't get it past 1.012 (PH 2.8). I think the acid levels in Italian Volcano are just too high. I thought I would give it another chance. I've got a six gallon batch going that has stalled at 1.052. It was fermenting rapidly till I added another 20...

I'm curious to see how this compares to skeeter pee. Recipe 1: http://winemaking.jackkeller.net/reques48.asp I wish the recipe gave more details. I'm making one gallon. I ended up with 18 ounces of lemon juice, a starting SG. of 1.081, and a PH of about 3.0. Do you think I need to make any...

I went to a winery recently, and she used nothing but Zorks, because she said 9% of wines go bad do to cork failure.

I'm following Jack Kellers 1st recipe http://winemaking.jackkeller.net/reques48.asp In it he says to wait 12 hours before adding the yeast. Why is this?

If not, do you think it would be a good idea?

I have three Chilean juice buckets in their carboys now for 5 months. A Cabernet, a Carmenere, and a Malbec. I didn't know about MLF so I never added any bacteria. I'm not sure when I added Kmeta, but I think it was shortly after I was sure it was done fermenting. Should I be looking at any...

I filtered today with the all in one and a house filter. It was kind of foamy coming out of the filter. Is that just CO2 degassing? And now that I'm done filtering, what do I do with the filter cartridge to preserve it?

I just finished bottling and one of my corks keeps popping up about a quarter inch above the bottle. I've pushed the cork down several times in four hours. All the other corks have stayed put. The wine level is a little high. About a quarter inch below the cork when fully seated.

How long did it take you to be able to know how to adjust a wine to your liking?

I'm thinking of bottle carbonating part of a batch of skeeter pee. I have a few plastic bottles I was thinking of using. Can I back sweeten the batch like I normally would with out the stabilizer, wait till the bottles are firm and put them in the refrigerator to stop the fermentation?