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My last batch of red wine has left my 5 gal glass carboy with dry scummy marks on the inside. Ive soaked it, sterilised it and even placed grit stones inside to shake and clean it that way bit its not budging. I cant figure a way to clean this, has anyone got any ideas please.

This wine has been thrashed to within an inch of its life and transferred via vacumme method 5 times now, yet every time I transfer it from vessel to vessel, these dam bubbles appear. What are they.

A few months back I tried to make a full bodied wine which was stronger than normal. I added more concentrate and some sultanas and it ended up a very very full bodied dry white with an ABV of 14.5%. Now my wife said she prefers the light and fruity Sauvignon blanc I made before. Its all...

In the past I have made several Irish d=cream (Baileys) and no matter what I do, My finished product ends up with scum on the top and bits floating in it. Ive blended it, Ive even followed the latest advice from ICON by mixing the base pack with warm water but now the mix goes solid when its put...

There seems to be many healthy debates on how RGJ and 100% fruit juices can be used to make wine but from someone that likes the fruitiness of wine, without overly sweetening it, my question is simple..... Could the addition of RGJ or juice to the mix prior to fermentation, enhance the...

Ive just got a new set up. Its a 28 inhg vacuum pump (AC refrigeration type that pulls 3CFM and is as seen on U Tube) but when I pull a vacuum in either a bottle, carboy or demijohn, the small co2 bubbles come first then these enormous air bubbles appear. They are big from pea size up to ones...

I spent hours degassing and testing for the pft using the small bottle test and bottled when no gas was present and all was well. I properly killed of the yeast and stabilised and filtered it correctly, yet.............When I open a bottle of wine and pour some out then vacuvin the rest, all...

I gave my son in law a few bits and bobs to get going, namely a 30l fermenting vessel. He has screwed up and I don't know how to help him. He bought a Harris red wine kit and thought he needed to fill the container up to the shoulder. he has effectively put 29l into his mix instead of 23l and...

I need to move my aging stock indoors or deeper underground. In winter here we get minus degrees in the deep cellar and my only other option is the back bedroom that has no central heating. Its pretty stable all year round but never gets colder than 12 centigrade, even in mid winter or high...

OK maybe its been done before but why don't we all share tips and info that make wine making fun and easy. Ill start it off.... I don't like removing my air lock during fermentation and in a demijohn it s hard to control the sg so I came up with a little idea of my own...... After I go...

I made a perfectly good vacuum pump system using a powerful vacuum pump that is connected to a carboy fitted with a dual hole bung. The second carboy with the wine in it has a tube going through a bottle for overspill and when switched on the carboy with the wine is transferred into the vacuumed...

I am on my second vinometer and they are both useless. They both read 7 or 8 on all my wines and a shop bought one reads the same so the question is.....Are there any other meters out there that check ABV. I know the og and finishing sg readings are supposed to be accurate, but my question...

So many views are stated on here and some say yes, rack at 1010, some say no. Is it the type of wine or kit or is it just a matter of preference. I do kits and all say rack in the instructions but my local home brew shop guy who has been there for 30 odd years, says it a load of tosh, he never...

Last week I read something about transferring wine from one carboy to another under pressure as a method of degassing. This got me thinking so I followed it up. I have acquired a mechanical small pump (£8 0n e bay) that fits on the end of my drill and when I put one tube into a carboy of...

I put a kit on some weeks ago (9th of April) the starting sg was 1098, which was quite high, but its a kit so I cant alter it. The kit is an expensive Winexpert vintner reserve Savignon Blanc. It was racked off to a secondary 9 days ago at 1010 and left to finish. Obviously the fermentation...

I started a winexpert kit some time ago and the OG was 1098. It has behaved itself but its slowed right down and has all but stopped at 1000. I know the tables say this is a 13 plus % wine, but I have never seen a brew stop at 1000 before. Any ideas guys as its a pretty expensive kit to loose.

I have bought a powerful food saver and I am degassing with it. loads of bubbles coming up but how long do I let the machine run. I have a glass carboy (strong one) but placed in a 30l bucket just in case, lol. Do these food savers just keep on pumping. Mine doesent seem to have as cut off...

''Hypothetically speaking''........What would happen if a Wine Kit brew, when mixed, measured light on the Opening gravity and sugar was added to bring the sg within a reasonable range. Would that brew need a little more yeast and indeed time to ferment out, or is there anything else that could...

Does anyone know how many negative bar or pound per foot vacuum pressure does a standard vacu vin pump produce.

This is what happened and its been a blast. I've got enough stuff downstairs to keep mission control happy and loads that she cant drink that will age, now I am ready to embark upon a more adventurous project, making wine from fruit.