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Welcome aboard, @Daddythelen11. What part of Ohio do you call home?

Local Home Brew Shop These guys carry Beer and Winemaking supplies

@BigDaveK When you get to that point notify me. I'll come over and toss you a life preserver and help you with the overload.

Well, here's my two cents. I sent the link to my son so he could print the blocks. he printed 4, two of which I broke trying to get the 3/8" tubing to seat in the slot. The outside walls are too thin as he printed them. I am going to talk with him to see if he can modify the print file.

@Dashwig: Welcome aboard New Zealander to the WMT express. This place is loaded with all kinds of answers, tips, tricks and suggestions. One tip I will mention right off is get yourself a hydrometer, two preferably as they are fragile. Just don't look at them cross-eyed, they will shatter.

Well, guess what @Dashwig, welcome aboard to the greatest place for winemakers. Get your questions answered and tons of advise.

@jswordy You mush have been in the military service along with me.

The Great Escape and now you are back with us. Good to hear from you!

@TwoBrothers BTW, welcome to WMT,your go-to forum for winemaking.

Did you forage the wrong mushrooms?

Is that you're dog or a logo on the truck door?

God has blessed you with the extended time to say goodbye to a loved one. Cherish those moments as I have with my mother.

Go to town and buy a 5 gallon paint strainer for half the price. I have two for when I really busy.

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Well, @BigDaveK I have too recant my CLAIM of Button bush. I have to go with kousa dogwood. Further research bears that out.

@BigDaveK Button bush (Cephalanus Occidentalis)

@wineview What is the current specific gravity or Brix° and pH. Did you add any yeast nutrient?

You certainly could leave the bag for another 5 days. I do think the fruit would get a little messy by then, though. On second though, if you're looking for more flavor why not add more fruit at the beginning.

@wineview I make country wine and the knee high hose is what I use for a fruit bag. From what I hear on this blog that is what everyone else does.

@MiBor, you are correct that ascorbic acid reacts with chlorine and will neutralize each other. I have used it to remove the taste of chlorine in water for my wife. It took 0.5mg of the vitamin c per gallon of water. It would be too risky to try this with wine. The safest way is to follow...