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Thanks all. Yes, I did mean .980. Reading those hydrometers is always confusing to me! And I'm always dropping them too and having to rebuy..duh

Started 30 day wine kit fine. It says to filter on day 10 when hydrometer is at 1.010 or lower. Mine was at .0980. Then it's supposed to sit until the chemicals are added after another 8 days and slow fermentation is finished at .095 or lower. After filitering I topped up (not all the way to the...

I did see the post about the shop vac, but didn't pull it out for one fly. During fermenting, I had dozens around my bucket, but put a vinegar trap right on top and that worked great. I caught many but the one "escapee", heh heh. So I've heard both sides where tons are in wineries and 1 single...

If they are found in the airlock they haven't touched the brew. But I've read that even one in wine can ruin a whole batch, and it can happen right away because they release something when they die. Then there are others who say that one wouldn't. I guess when I sprayed the Kmeta I figured I was...

I just finished a new batch of kit wine. This one was a step up from the last bargain basement one I tried from Costco, which came out surprisingly well! It was hell trying to keep those fruit flies away during a recent heat wave we had up here in Quebec. However, right before transferring for...

Thank you! :)

Is the residue inevitable after rinsing or do you think it would be gone completely?

Has anyone ever used Borax for cleaning wine making supplies or a carboy? I'm wondering if it would be ok to use if everything is rinsed well because I have a surplus of the product here.

Yup, that was me, almost drowning on the wine trying to siphon! ;)

I am DEFINITELY getting an autosiphon. I also ended up choking on the wine and then wasted some in a bowl at my feet. As a result, I needed to top off during that final racking and didn't have any wine on hand. In the end, the wine seems weak and watered down. It's impossible to know how much...

The rubber shavings came from the top of the rubber stopper, which was attached to the wine whip during degassing. It somehow caught against the top of the drill! Since this kit came with a second bag of concentrate, I'll get a another chance. This time it'll be Barolo.

It tasted good today before bottling, but in the end it will probably taste like poison! :P I think I made every newbie mistake along the way: didn't measure water properly, added it in late, lost my wine whip in the carboy, got some rubber shavings in there from drilling, and almost drowned...

Lots is wine drinkers here in Quebec. I got cases from friends in no time.

Thanks so much! I thought stirring it up would get Oxygen in there but if it's ok to do it right away then I will.

Just wondering. I'm not sure if I degassed enough (wine kit). I think I over read on this topic and now I'm paranoid :slp My carboy is sitting in its final stage before bottling now, waiting to clear. If it appears clear but has a slight fizzy taste to it, can I degass before bottling using a...

Thank you all so much for your advice. I was ready to just pour it all out and start over.The carboy is a 6L but the bucket used to start off was bigger so it was with the bucket that the water probably wasn't measured right to 23 litres.

I do have a hydrometer. I just didn't know how to read it in the beginning.

The kit also says to stir a bit every day (optional) but now I think I should just leave it alone! (durin day 12 to 21 like the kit says).

It's a Vine Europa (Paklab) cabernet. I added to 23l using a measuring cup (Canadian litres). Started out at 1.105 aprox. After 5 days it was between 1.010 and 1.000 so I racked for second fermentation. 4 days in (yesterday) I mentioned that there was tons of room to the top of the bottle. (Pic...

Everything was going well. My wine kit was transferred to a carboy for second fermentation. It had been bubbling very little but steadily. Every seemed ok. However, in the beginning I was thinking I hadn't added enough water. (beginning reading was high in dessert section after adding yeast). I...