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Wow..........sure don't want to explode a glass carboy what a mess that would be I would think it would need to get pretty hot though to crack one Thanks for the feedback/warning EC

Another newbee question The instructions on the brewbelts say to only use on plastic. Can you safely use on a 6 gal glass carboy ? EC

Masta, thank you very much for "clearing" this up.......I will give that a try EC

I hate to keep beating a dead horse here but I’m still a bit confused.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> I'm having a similar problem with my WE Gewurztraminer as JB is having with the <?:namespace prefix = st1 ns =...

Thanks Masta, I did stir like crazy for the first degassing though but maybe my temp was to low and I didn't get all the gas out. Is it okay to stir up the sediment to degas again now?

I just read JB's post and seems like the same thing. No drill mounted stirrer but I use a long wooden dowell that works good. I don't seem to have any action out of my air lock at all and no bubbles on the side of the carboy.....if I still had CO2 wouldn't I have signs ??? EC

I started a WE Selection International Gewurztraminer on 1/24/07. Starting was SG of 1.085 @ 70 deg. Racked on day 7, 1/31/07 SG was 1.006. Temp was alittle low @ 67 deg. On day 15, 2/8 SG was .988 added Kmeta and sorbate. Stirred vigorusly as instructions to drive off CO2. Added F pack SG...

Stirring sounds like it would be benificialand help to give it a bit more air, especially at the beginning of fermentation ..... I've got a Green Apple Riesling in the works so I think I'll give it a gentle stir Thanks all EC

Once the fermentaion process is started is it okay to "gently stir" the mixture or should you just let it sit ???? I see folks seem to be stirring EC

Wow that looks real tasty el wino......keep us posted on the results......we love pictures. EC

Hi Wolfman, never been to Delaware except to drive through it to get to Florida. Your beach place sounds nice. I think it’s great to have a get away place to go to. <?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> I’ve lived in CT since day one. Except for about one...

Yeah know hat you mean....I'm ready for wqrmer weather as well. Seams like the older I get the more I like the milder climates EC

Coaster, I had the same problem with my siphon....I used two hose clamps to solve the problem. Works great now because no air leaks into the hose. EC Here is a pic

Hi Wolfman, I'm live in Wethersfield, CT. Also have a place in Maine, Harrington, up near Bar Harbor if you know where that is....... we love to go therein the summer.\ not winter.......way to cold. Are you from the East ?

Wow very nice.........very talented. I need to start working on my label as I've got a couple of batches that will need them soon. Hope I can get them half as good as Ramona's

Here is some of the discussion on the Campden "Add the Campden or potassium metabisulfite (pot meta for short) when the fruit is crushed, unless you are going to use boiling water to extract the flavors, color and juices of the base. The boiling water will kill off the bacteria, fungus and...

I'm making my fist batch of Strawberry wine from scracth. The recipe is form Jack Keller. "Frozen Strawberry Wine" The recipe does not call for the Campden to be put in the primary but I would think it needs to go in initially. Reading some of his general instructions he says to add...

Hi Mharris335, I hear what your saying about winemaking kits and theconfusion about qaulity. Making your own wine from kits is certainly rewarding but trying to choose the right one to emulate what you would get from buying the same type of wineat the store is noy easy. How do you...

oh my God what did I start...... that was toooooo funny EastCoast

Coaster....I think you have something there......maybe want to patent that idea...... Carboy "warmer/cover" with pockets !!! A neat place to keep your wine notes for each batch