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Thanks for the feedback. My hunch has been confirmed. I have more 5g carboys than I will ever need .... unless I get back into brewing. Got some Diablo Rojo in primary now. That has been one of our favorites. We had been doing double batches in a few monster (13 gallon) carboy like vessels...

Greetings, I have done a few dozen WE kits and just noticed something in the instructions that I hadn't noticed before. The very last sentence "Bottle aging is the preferred method". I'm wondering why that would be. I never do that and usually age in glass carboys for approx 6 months...

My best results have come from a soak in water and then a power washer. I made a simple rack out of scrap trex material to hold the bottles. I can clean a couple cases of bottles in 30 or 40 minutes.

Contest Subscribed. Kit Choice: http://www.homebrewsupply.com/winexpert-eclipse-napa-valley-stags-leap-district-merlot-wine-recipe-kit.html

Anybody ever wonder if the plastic buckets are made with BPA? Perhaps pinged a retailer? It may be that the hype on BPA is overblown, but I'm just curious. I asked the folks at Midwest Supplies. They are supposedly going to get back to me once they get an answer from the manufacturer.

Count me in.

No chance at moving these carboys when full. Obviously it is well over 100 lbs and kinda big. FWIW - these monster vessels are pretty heavy and awkward when empty. Problem solved when I bought one of these: http://allinonewinepump.com/ Works very well. Takes maybe 10 minutes to pump a...

Well, it has been about 13 months since starting our first batch. Actually a double batch using the vintage 13 gallon carboys that we discovered in a farm shed. We made a double of the WE Vintners Reserve Chianti. Started in Jan/14. It was clear w/o any sediment after a few racking by...

So far, so good I followed the consistent advise of a quick sanitization before bottling. Got almost 70 bottles out of the WE Chianti double kit batch in my 13 gallon carboys. It's going to need to time to mature but is a decent table wine at present. Started batch #2 yesterday...

Correct. I have synthetic corks.

Greetings, I have searched for info on sanitization of corks and found an assortment of methods suggested. However what wasn't clear was the type of corks being used. I have plastic corks and am presuming it would be prudent to give them a bath in sanitization solution or perhaps a quick...

I'm getting ready to de-label and clean bottles for first use on first wine batch. What I remember from brewing beer many moons ago and having the same problem with beer bottles was that I used ammonia and water for a day or two soak and the labels literally fell off, i.e., no further effort...

Racked this again last week. Appears to have cleared very well and we did a simple taste test against a couple commercial 2011 vintages, i.e., a Gabbiano and a Ruffino Classico. The GF was able to do it as a blind test and picked our 7 month old basement special over the commercials. I...

Racked this batch a week or so ago. We were surprised at how much better it tasted than just a couple months ago. Hopefully on track for bottling in the fall and open a few for the holidays.

Did you google the model to look for the manual online? i.e., probabaly a PDF doc floating around somewhere.

Addendum SG is .990 Smells like wine, tastes pretty good for very young wine. Perhaps I am still in business. Most wonderful. Thanks for the insights. Any further comments/suggestions are welcome.

Greetings, First batch was all good until I went on vacation for about 9 days. While gone at some point my first batch which was reaching the end of secondary fermentation went really bad. The thermostat sensor taped to the side of the carboy came off. Fermwrap was running (presumably) 24/7...

Transferring for secondary. See attached. All in One Pump worked like a champ. Transferred 12 gallons in something between 5 and 10 minutes. Those are 13 gallon carboys...one is inside the insulated plywood enclosure. I built two bases and just transferred the upper part of the enclosure...

Mistaken Identity

Greetings, 1st batch is fermenting. Been vigorously fermenting for 5 days and continues as I type. I'm doing a double batch of a WE Chianti kits. Instructions suggest that you start checking SG after 5 days in order to decant for secondary etc... I have been brewing for many years and...