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Hack: Prior to adding yeast, remove 1 gallon of juice and store in fridge. After the vigorous fermentation subsides, add the reserved juice (let it warm up for a few hours before adding).

Years ago, I thought about getting conical fermenter. IMHO, the only thing it helped with was the initial fermentation, and being able to remove the lees. You had to transfer to a carboy anyway to eliminate air. At that point, I decided an All-In-One wine pump is a better tool. It helps with...

IMHO, the risk from dirty air making back through the lines is nil. What I would worry about is the vacuum cleaner throwing a lot of dirt into the air that is then sucked into the carboy that you are draining.

I have a bunch of 5 and 6+ gallon carboys for sale in South East Wisconsin. I was selective in acquiring them. No cheap Chinese made ones. $30 for the 5 gal, $35 for the 6+ gal. Quantity discount available. Moving/downsizing, so the extra carboys need to go.

"Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or to extract bioactive compounds like polyphenols from it." https://en.wikipedia.org/wiki/Pomace "Rather than using the pomace...

7 of one, and half-dozen of another. They both get the job done. I think it is a matter of how many batches at one time vs batches per year. If cost is a factor, go with the cheapest option that can handle the number of bottles you use at one time. Cons of the Bottle Tree: Peg can break off...

Sulfur fumes are irritating. IMHO, you will know when they are irritating enough to be a problem. If it is uncomfortable to be in the room, leave. I suggest working in a room with a ventilation fan, like the kitchen. I do have a gas box to keep equipment sanitized while stored. It can be quite...

If you "soak" for 30 sec, and wait a total of 2 min before using it, you should be ok. The residual film should be enough to kill whatever is hanging on during the remaining 1.5 minutes.

Lead is used to make the glass clear (think crystal glasses). Cobalt is used to tint glass blue. Lots of blue wine bottles out there, so should be safe.

No connection with WisVinters. I keep thinking about joining, but never got around to it.

I am scaling back my production and have a bunch of 5 and 6 gal glass carboys for sale. I believe I avoided cheap (Chinese) glass when acquiring them. $30 for the 5 Gal $35 for the 6 Gal Pickup in the Milwaukee area.

You could use it to rack wine. Ok for barrells, overkill for carboys. Note: It is NOT self priming. For $150 range, I would get the AIO Wine pump.

After the second fermentation, to remove the sediment, it goes something like this: 1) Age the bottles neck down so the sediment collects at the cork. 2) Superchill just the neck of the bottle to form an ice plug with the sediment. Salt water when it is 0 degrees outside? 3) open the bottle, and...

For such a small batch, a homemade press made with 2 pails: https://www.winemakingtalk.com/threads/homemade-wine-press-ideas.11379/#post-100548 Put a lid on the inside pail, and sit on it, or use a press if you have one.

Hi Steve, Any thoughts on adding one of these as an upgrade attachment to the bottle washer: Can you get enough water through the pump to wash 12 bottles simultaneously? FYI: I have mine hooked up to a power strip. So, I can use the on/off switch of the power strip to turn the pump on and...

All you need right now are: Pail Carboy Hydrometer Small auto siphon & Tubing (I recommend the small because you can use the small one to transfer from the wine kit bag to the pail) You have a few months to watch craigslist for a floor corker and more carboys I love the Fastrack...

Don't buy. Don't buy. If you keep up in the hobby, you will eventually have: Glass Carboys Floor Corker (italian or portuguese) All-in-one Wine Pump (can work with plastic carboys, but better with the glass ones). This one has a glass carboy...

IMHO, the conicals are great for the initial fermentation and shortly thereafter. Easy to dump the lees. After a few months, you are basically using it as a glorified storage tank. Cheaper to get a few oak barrels for long-term storage. Use the all-in-one wine pump to rack every few months.

> Why do many say the ferment to X% and then back sweeten to a lesser percent when they have not added any additional volume to dilute the alcohol. You don't ferment to x%. You ferment to completion, and the difference between starting and ending SG gives you an estimate of ABV. Then you back...

> And realistically, what would be a good maximum safe volume to run through primary fermentation with this? Leave about 1/4-1/3 head space. Or, put it somewhere you can easily wash the floor.