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Hi all - Sorry I didn't get back to ya'll quicker, but my computer was down and had to re-build it and now saw these posts. I haven't sold my Fast Ferment as of yet, but I am no longer making wine either. Stuff happens in life and I really don't have the time. I have produced some really good...

You have been a great help and you aren't getting yourself in trouble. I understood stir, and I understand I am NEVER using the drill and wand to degas and create a purple Alka seltzer - LOL! Time and Patience - It finally sunk into this stubborn Sicilian's head...

I understand what you are saying. Particles will settle to the bottom in time, but IF, and I say IF, you somewhat follow the instructions and do a very light stirring (degassing) in the carboy, the whirlpool effect it makes causes the sediment not only to drop down, but it settles along the...

About sorbate - I was told NOT to use it when making dry reds, so I don't use it. Stirring during fermentation I have not heard of although it makes sense. I guess it does drive off some Co2 and adds oxygen which helps the yeast. Also - I add my oak and "stuff" during primary, let it sit for 7 -...

Floandgary - We've communicated before on this and by now you know I can be a bit stubborn - I'll ask questions, get advice, and end up going according to instructions that came with the kit. My wines are all very good until I started having the issue with degassing. So - you are telling me you...

I think I finally got it, thanks to you! I use the auto siphon as well, but I still have part of my fastferment bottle filler that shuts off by itself when you lift it off the bottom of the bottle. My biggest issue was degassing and I found out it was the temp, but here is an interesting fact...

Brian, I DO need to rack the wine off the lees before adding that So2 to bulk age - right? Then I add it one more time when ready to bottle? Do you bottle right from the 2nd carboy, or do you have another type of equipment you rack to, maybe with a spigot to make bottling easier, or do you just...

Not sure what you mean about how old? Do you mean how long has it been in the carboy, or do you mean maybe the wine kit had an expired date? If you mean in the carboy, I kept it in there a month after fermentation stopped. I don't bulk age and never did, and the kit was new and not expired...

I had to deal with the fizzy wine, but after decantering for 10 minutes, the fizz was gone anyway. It just seems like a lot of work. 10 years ago I had never heard of the drill and wand method and all I did was stir the wine vigorously in the carboy for 5 minutes and never had issues. It has to...

Thanks for both replies....I will try this method with my next batch which is going to be an expensive Winexpert Eclipse Barolo style. My favorite grape is Nebbiolo. I will let you know how things go.... Thanks!

OK - I am back with more questions. I used to make wine with the FastFerment vessel, and I used to make it in my upstairs room where it is 75 degrees. I was a bit disappointed in the vessel and switched over to bucket/carboy, and also moved my wine making down to the basement where it is 70...

Thanks! I won't forget the K-Meta. I know it is important. I got the wine into my conical vessel for now and I am going to let that sit and clear. Probably go back to the carboy and then back to the vessel for bottling - The fastferment is only good for one thing, and that's bottling. It makes...

That is on my "bucket list" - no pun intended... That's the answer to all my problems with wine making. Everything stays on one level.

Rocky...I transferred the wine into the conical and going to let it sit for a week to clear up again. Much to my surprise, there wasn't much sediment at all. I guess when I degassed the wine with the wand and electric drill, it made a whirlpool effect, and all the sediment ended up on the...

I will keep this in mind....As I posted to others, my biggest issue is once the wine goes into the primary and I want to bottle it, I need somebody to help get the bucket up on a table. I had to have a friend over to help get the carboy up there and thought I could just bottle from there, but...

I thought about racking to the conical but not sure about the sediment issue...The conical IS a great bottling device. I have the filling hose for it and bottling goes real smooth. What I am worried about is when I go from carboy to the conical, there is bound to be more sediment, and with the...

The racking cane does have a sediment tip on it and I was real careful when going from primary to secondary, but I still have about an inch of sediment that I can see. I DID leave as much sediment behind as possible, but still have a lot. I will have to wait for my son to get home to do this. It...

This is a Pinot Noir - I did a bit of experimenting with this and added a few coffee beans and some pepper corns along with the oak. It already has a nice taste although very young. So, you mean rack to the bucket and then right back to the carboy all in one day? Sanitizing the carboy first...

Thanks Roy - All I have here is the primary fermenter, the (plastic bucket) and the store is quite a distance from me to grab another carboy. I guess I could rack into the primary for a few days and then back to the carboy for another week? I did sample the wine last night and it is very clear...

Hi all, This is my first time bottling using a carboy. I previously used a conical vessel (FastFerment). I am assuming this is a 2 person job? There is still sediment on the bottom of the carboy, and I am guessing I put the siphon midway down the carboy and have somebody hold that in place...