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2x 3 gallon carboys 2x 6 gallon carboys Few primaries Portuguese floor corker

North bergen. I only have 3x 3 gallon carboys left, I believe.

Ooops. Forgot to add photos

And yours. Truly appreciated.

4x 6 Gallon Carboys ($30 each) 3x 3 Gallon Carboys ($20 each) 4× 6 Gallon Primary ($5 each) 2x Aquarium heaters ( fermentation heat wraps ($15 each) I have everything else for wine making if looking, prob willing to throw in for free Looking for local to NY NJ CT area, or anywhere in PA...

So I used star San at the normal dilution and it doesn’t look any better. I am thinking to just rack into it. I used filtered NJ Tap water. Even filtered, it clouds my Star San right up though, so I use distilled when making sanitizer. And yes, exactly like water spots. If PBW and star San...

Hello all, I left a high concentration of PBW mixture in my carboy overnight to try and get rid of some black streaks (assuming mold from 3 years of non-use). Worked well, but I now have that white haze on the inside of my carboy. I did a little research and tried to remove the haze with 2...

Winner winner Hello! Cru Select Austrailian Cabernet Sauvignon :)

http://www.ourniche.com/wine/Affentaler-Pinot-Noir/ Funny, I have a batch of DB in a couple of these bottles as well. They make a Riesling too. I used to be able to get them from a Military Post Exchange.

What's your method for filling the tops? or do you dip the top and part of the neck in as well? Does this not affect the oxygen flow?

Yep, they are the shorter ones, where do you purchase the longer ones and what are they called? So many types on the website. Thanks for your help with this issue.

I added bananas 3 days after pitching, and mine fermented down to .994 with no issues. You may want to add a tad more sugar if you aren't happy with the initial SG as well. From what I've read, adding sugar late will not hurt, unless too much is added. I'm assuming just to take the current...

You don't experience the scoring though?

Portuguese Corker + Synthetic corks (preferably nomacorc) - What are the do's and don't with this process? water/dry? sanitize/out of the bag? any other hints? I read on some forum that it helps to pull the handle down until until the jaws grab the cork, and the top of the cork is flush with...

nomacorc corking issues So I corked 57 bottles using synthetic nomacorc before reading about the known issues with using the Portuguese floor corker. I did a silly thing and had the corks sitting in water while bottling. Anyway I have had all 57 bottles laying on horizontally for 48 hours...

Thanks for the reassurance, making this wine is fun. Also, thank you for your service as a firefighter. I used 5 tsp of a blend of nutrient and energizer that my lhbs sells (instead of the two, i hope that didn't bugger it up). I think it's called superferment. One more thing, after...

I used 6 pounds of Wyman's triple berry, 1 pound of thawed - frozen strawberries, and 2 bananas (bananas added 2 days after yeast pitched). Oh almost forgot, The fruit was still semi frozen (or maybe just cold) when I added it to primary, but The temp was 74 when I pitched the yeast. Could...

Hm, mine is down to 1.040 from 1.090 but I'm not getting an awesome smell. Could it be that I just got a couple bags of bad fruit? Mine smells like yeasty old fruit, lol, can't think of another way to put it. maybe I'm squeezing the bag too much? How does everyone else's smell after a...

Also, I'm immediately regretting not putting bananas in there after seeing that picture, is it too late since I already pitched the yeast? or can i just throw them in tomorrow when I pull the bag out?

OO, I just started a batch today and mine was at 1.092 before I added the fruit... I don't really have much room to add water (it's already difficult to stir), what kind of complications will this give me?