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Count me in. Good luck everyone.

Plastic because it is lighter, not as heavy, safer, and cheaper. You can vacuum degass glass however and that can make up for any disadvantages. I freaking hate degassing. Just make sure you are safe if you use glass.

I have a batch of this I have been aging 6 months that I am going to rack and bulk age another 3 months and then bottle age for a month or two. It is my first kit, usually I make concentrates that barely make it 3 months so I am pretty excited about this one

I asked this exact question whether it was ok to refrigerate or freeze winery concentrates... "Yeah put them in one or the other, they will not be damaged by either" Right from the horses mouth.

Ohhhh neat! In another year or two I am going to have to get into this!

Hmm. Would putting two half gallons in one batch throw the wine out of balance though? Would I still use the acid blend? I have no way of measuring PH or acid.

Too far for me to drive just too pick up. It looks like walkers would cost a bit more but if it is really worth it then I might bite. That's what I am trying to measure with this thread. So far I have only made wine from concentrate... And my first batch from apple juice*shudders* Sent from...

I am currently making some wine from the concentrate that homewinery(www.homewinery.com/) sells and I recently heard of Walker's(http://www.walkersfruitbasket.com/) and thought I might give them a try as well. One sells concentrate and the other sells "Hot packs" of what I am guessing is pure...

Thank you.

Will this stop and go long ferment damage the wine in anyway or affect it? So I should just wait it out and let it finish?

They are in the kitchen right next to my thermostat set on 68. We did get a wave or two of really cold weather but it was in the middle of the house so I dont know how it could of killed the ferment

Facts: Yeast 71b-1122, concentrate from homewinery.com, temperature 68-70 degrees consistently, starting SG ranging from 1.090-1.10(8 lbs of sugar to each batch), 5 gal batches, added yeast nutrient(did not step feed but will in the future), sanitized and followed what I have always done in the...

I dont mean to be out of line or hijack the thread but something came up for me today that is related to this. I bought some Super Kleer earlier and the Kieselsol had almost turned into a solid sugary state. Is it still safe to use? What causes this?

Temperature around 65 F About 1 month since fermentation was done. Havent sulfited yet No sugar or sorbate until I bottle errr most of the time 71B-1122 Dont remember, it has fermented to dry though. Originally it was enough to get to about 9% ABV I tried stirring, then bought a glass carboy and...

First and foremost I want to give a big thank you to everyone on this forum. I have been making wine working on two years now and all of you have been an invaluable help. Since I have been lurking on and off I figured it was about time I got on to say hello and thank everyone of you for helping...

LOL, not trying to impress anyone just having fun. A ENTIRE year? That sounds kinda off from what I have seen on guides Ive been reading... im not trying to make super great wine here, I have already messed up this batch is just a learning experience. Its already 1/4 cleared after about a day...

extra substance, left out a word there. I just didnt know what it was used for.

thanks! why add the extra though?

5 gallons of wine made with 5 gallons of apple juice with wine yeast. The SG is below 1 and there are little bubbles to none. Yes I am rushing it and i know that will affect the quality but its my first batch and I have friends coming over this weekend. Im saving all my patience for the next...

Its about done fermenting, almost no bubbles and the SG is 1 or less. Anyway Im going to go ahead and stop it. I tasted some of it awhile ago and it was pretty terrible, my wife did as well and said that it tasted like yeast. I realize it JUST finished fermenting/still is allittle but it brought...