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I've purchased 5.5l wine bags before from homebrew heaven but they have been out forever. Does anyone know where I can get bags but not have to buy 250 of them?

Getting a batch of Dragons Blood ready for a Fall break beach trip with some families. I was planning on taking the whole batch but I don't really wanna put 30 glass bottles in my car and deal with bringing them home. Is it possible to bottle in 2 liters? Then I could just toss them when I'm done.

Just wondering what others are doing when bottling. Thus far I've always transferred to my bottling bucket. Is this always necessary or can I just use my auto syphon and bottling wand and go right from my carboy? I sure would like to cut down some of my bottling time.

Just like the title says. I have a wine bucket but I just noticed it has a lot of scratches on the bottom. I would hate to get an infection and ruin a 100$ kit. I realize this wouldn't be ideal. What if I used a blow off tube instead of an airlock in case the fermentation gets too high?

Made a batch of DB a few weeks ago and the smell is still there. I was going to start a new WE white wine kit tonight but worried flavors might carry over.

I've made a couple of WE kits that went well. A local winery is selling fresh juice. I'd like to give it a go. I was gonna try chambourcin and traminette. Probably just a gallon of each that way if I mess it up I won't be out much. Im wondering what all I need to do to the juice if anything...

So I currently have a WE kit going right now. I just got a new Mityvac to try for degassing. I put it in and pump it up to about 20" of vac. It deff pulls out co2 but only for 20 min or so before the vac drops back down. So I pump it back up and repeat and repeat etc..... This has been going on...

I have a wine expert vintners reserve Gewürztraminer kit. I lost the yeast packet. I believe it was a lalvin 71b-1123. I think anyways. I was going to make it today so I need a substitute. I have Ec-118. I also have Red Star's Montrachet, Pasteur red and premier cuvée. Would any of these work...

So I started a 5g batch of DB exactly 2 weeks ago yesterday. I ended up up getting crazy buisy at work so I didn't end up racking off the lees until yesterday. It was below 1.0sg probably 5 days before then even. Can this pose a problem letting it sit in the fermenter too long? I guess my main...

So I need rack my first batch of wine tonight and I have the leftover wine from my primary in a wine bottle with an airlock. I will need to top off once I rack but then my wine in my top off bottle will probably be half full. Can I still keep it in there or do I need to put it in something...

Was planning on starting my first batch today. Turns out one of the bottles of lemon juice I had is way expired and I don't have time to go get a new one. Can I still start it and add the second one tomorrow before I put the yeast in? Also I have 8 lbs of mixed berry instead of 6. I'm assuming I...

I've been looking but cant seem to find anything on a 1 gallon batch of DB. I was wanting to do something quick for spring break coming up and sounds like this would be a winner. I realize 1 gal batch is kind of worthless but my 5 and 6 gal carboys are spoken for right now. I was planning on 3...

I started a gallon batch of strawberry wine using Jack Kellers recipe for frozen strawberries. I did however use 5 lbs instead of 3. I fermented down to .990 and racked to secondary 1 week ago.I had some left over so I put it in an empty wine bottle. Hope this was ok. I have not added any...

Sorry rookie question here. I have all new equipment I plan on using today. I know I need to sanitize it but does it need cleaned first? Also when using the sanitizer does it have to be rinsed off afterwards? Thanks Nick

I'm a little confused. I'm in the middle of making a 1 gal batch of frozen strawberry wine using jack keller's recipe. It talks about adding everything to the primary and fermenting for 7 days then transferring to a secondary. It suggests adding an airlock at that point. Do i not need one before...

Wanting to do a 1 gallon batch of strawberry wine. Was planning on using jack kellers recipe using frozen strawberries. I was wandering if I could use frozen berries with sugar already added? I have access to a bunch of them. Also was planning on using 6 lbs instead of 3. Would I just adjust the...

I want to make some 1 gallon fruit wine batches but don't have any buckets other than 5 gallon. I do have some SS pampered chef bowls with lids that are 6 and 8 liters. Would these work for a 1 gallon fermenter?

Just bought my first kit and all my supplies. The instructions say to ferment between 72-75 degrees but I'm hearing whites need to be fermented at lower temps. Should I follow the instructions or go with a lower temp? The kit is the Selection series German Muller-Thurgau. Thanks for any help. Nick