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17gal of Skeeterpee bottled 2505+17 = 2522

I also think that will not be very good completely dry. I had a peach apricot chardonnay kit re-ferment in the bottles and without the sweetness you miss out on the peach and apricot taste. Sweetness brings those out.

Thanks for checking with the vendor.

I've been making my labels with just normal inkjet paper. I print 4 or 6 to a page and cut them out. I then use a glue stick to hold them to bottles. This has worked well, but I have a hard time cutting them perfect so I was thinking some printing labels will look better. What labels are...

Thanks for the link to the Cornucopia kit, It is sold out and based on some of the other kits, I was not sure if that was temporary or permanent. I may try one of the Island Mist Strawberry White Merlot's as keep an the cornucopia kit to see if it is offered again.

Has anyone seen if the Strawberry White Merlot kit has been available anytime recently? My kids (of legal age) like this one so I wanted to make a couple kits. I see Cornucopia have some other kits on Amazon, but some are ridiculous pricess like $142 for a mist kit. Have they been bought...

I would not think it was done as I check sg isbelow 1.0. Yeast was pitched 10/6, racked to secondary on 10/12, racked again at 11/23 when I degassed, added k-meta and sorbate packages, plus isinglass and f-pack. 1-18 I racked and filtered. It tasted fine then. bottled 1/26. So It was...

I'm wondering what could have happened to my last Island Mist Peach Apricot Chardonnay. I had it in a 6 gal carboy aging for few months and even filtered it a week before bottling so I would have thought they would have been equally blended. However about half the bottles have had little to no...

The way I back sweetened mine was to use frozen apple juice concentrate. It was 4 large cans. I then simmered about 90 mins and reduced that volume by half so I would not reduce the ABV as much. That created a very sweet and strong apple flavor to add to the wine. Be careful not to cook it...

Thank you both.

I bought one of vinmetric ph/so2 test kits a while ago and just got around to using it today to test 9 wines. They were all pretty good but one. That is the were over the ppm for their ph levels in the 30-51 range so I think a little over is ok. One was 94ppm for a 3.42 ph. It should only be...

I had the sorbate I used for about a year. It is hard to say how long it might have set on the store shelf. Could it have gone bad? I just used it on 4 more batches of wine. Would it be a good or bad idea to perhaps get new sorbate and add additional to those wines? How much extra can you...

I made Afelwein last fall from cider. Pitched on 10/6/13. on 11/24 I racked it from secondary and added 3 tsp ksorbate, 1/2tsp k-meta and an extra 1/2 tsp pectin enzyme as it was still cloudy. I had previously included 1 TBSP pectin enzyme in the primary. it cleared and I filtered it...

I finally opened that 1/2 gal of bottoms. My wife and I both agree it is very good.

so is 3 tablespoons way too much? I thought I had read that on this website.

Steve, that is interesting. that is 1/9 what I am using per gal. That a big range. I see the link you provided was 1 tsp kmeta and 1/2 tsp citric acid. That also said to leave it in a vessel 20 mins for the fumes to work. I thought I had read somewhere 8 mins, but most likely I have always...

I mainly use k-meta to sanitize bottles pre-filling, and for sanitize carboys. I use 3 tablespoons per gallon of water. Some places I have read that you should add citric acid to the sanitizing solution as it helps the SO2 gas to form and sanitize. Would you use the citric acid in the case...

Very good idea. In addition to better oxygen exchange, there will less risk of overflow. You can get several inches of foam in a strong ferment and in the confined top of a carboy it is more likely to overflow.

That's good, I was wondering what to label it if I bottle a couple bottles. I wrote 6 ladies on it for now, but I am not sure if wine is a he or she pronoun.

I suspect it could be a warning due to certain plastic pipes that are prone to coming apart at the joints. We used to have 25 psi for about 20 years. Some neighborhoods complained and the water company raised it to 50 psi. Now 3 out 50 homes have had floods from the pipes coming apart. I...