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We have bigger buckets - they were occupied at the time.... I just never thought there could be so much activity in the primary! Just good to know that it is ok - and not abnormal - I can deal with the mess (this time around) - as long as I know its all good. Thanks for your support /...

I don't know if it's anything to be alarmed about BUT my primary bucket has blown it's lid (which is just loosely fitted over). This is a red wine kit (4W) Shiraz from Argentia Ridge (Costco - Canada). Started April 6th - so this is day 5 - temp 76 F - day 1 sg 1.084 - today day 5 sg 1.054 - I...

I've been labeling with both front and back labels. The front typical wine labels, but for the back I use a mailing label (avery 8160) - and create a QR-code that can be scanned by a smart phone to include tons of information related to my wines(serial# etc) - each batch is coded with...

To be safe (...) - If I go ahead and add the k-meta (stabilizing stage) - should I add 1/2 teaspoon to my 6 gallon carboy ? thx

I double checked with the store - owner - and she said that the potassium metabisulphite is not required with their juices... - their website http://www.purvincanada.com/ - they have a lot more varieties in store. We are making several : #250 - ZINFANDEL/CABERNET/MERLOT Californian - Extra -...

Thanks for your input. We racked them - they were reading .990 - and its been 21 days. Funny this shop' instructions recommend so little effort on our part it makes me nervous. Only yeast is added on day 1 (no bentonite), then only sorbate is added when fermentation is over 28 days or less ( no...

I am making a few batches of fresh juice buckets from "Pur Vin" in Montreal - and their instructions indicate to pitch the yeast in the bucket and let it ferment for 4 weeks ( in the bucket) - and only then, if the SG is 995 or less to rack into carboy. My SG has been at .995 since day 14... I'm...