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I finally bought their big conical fermenter and it wasn't cheap. I followed the directions breaking in the threads and wrapping but it still leaks. Every day for two weeks I added a couple more wraps of tape and did another leak test until it got too much tape to even screw on. Took it off and...

Hi. Confused on the correct way to do this. In one video a guy said it can take up to an hour in a carboy, and another video from northern brewer set 10 to 15 seconds. In the second video he spun it up one time and called it good. If it needs to be degassed will it throw bubbles no matter what...

Got my sparkaloid and sorbate ready. Blackberry wine hasn't moved in like a month. Now at .95. Is that dry enough? Did it get stuck? Now that it hasn't moved do I clear then sorbate or the other way around? How long in between?

No real problem here just curious if anyone else has had it ferment extremely slow? Everything I read talked about how this recipe went super quick. Well it's been over a week since fermentation began and it's still not quite down to 1.05 SG so I can add the rest of the lemon juice and yeast...

Considering buying 100-/+ lbs of Zinfandel grapes locally. Is there a recipe to follow for white zin? Reading up it appears it was made by mistake when a batch stalled leaving it sweet. Is this how it's still done, intentionally stopping it before dry? Or do most now just ferment completely...

Where can someone get fresh grapes? I live right next to wine country and can't find a source. Called some vineyards, talked to a buddy who works at one... No luck for hobbyist.

For those of you that helped on my all grape where I over sulfiteD thread... Got home today to find nothing happening still. It's been several days (close to a week?) since I pitched. Over a week since I picked them for sure. If the sulfite was very heavy and killed my yeast, does that mean...

Have a couple inches of head space in my blackberry wine. Don't want to thin it with water and I don't like the idea of adding store bought to it. Considering using marbles. Any old glass marbles work right? Do you loose a lot more wine racking? It seems like there would be a lot more spaces...

Just ordered two of these 6 gallon carboys. These are the cheapest I've ever seen not counting the occasional $20 craigslist/garage sale find. $36 each out the door free shipping. Locally these are all $50 or more. Not sure what anyone else finds them for but thought I'd throw it up...

Just realized I read the directions wrong. Added 1 whole teaspoon to my 2 gallons of crushed grapes last night(along with PE). Apparently this was about 8x as much.... Recommendations? Wait another 24 hours? Will it eventually evaporate out or is it too late?

Just racked my blackberry wine into secondary. Starting SG of 1.09 new SG of 1.02. Got to the bottom of primary and it was empty. What gives?

Picked a good 7 or 8 gallons of these unknown "wine grapes" from family property that were going to waste. Never really made anything but fruit wine. Can I just mash up throw in PE and yeast? Any advice? They were free. Idk the quality but having the opportunity to pick 30+ pounds for free in...

Pretty bummed. Waited over 24 hours after kmeta to pitch yeast. 71b rehydrated in a cup of water for 20 minutes. 24 hours later absolutely nothing is happening... That was a lot of work for nothing....

Hello from NorCal! Hi. Registered on this site probably 6 years ago after picking up my first old gross wine kit from a garage sale in kentucky. Quickly got addicted to it and bought my first real kit with a 5 gal carboy. Unfortunately due to getting out of the military and general hectic...

Lost all my equipment in a house fire two years ago. Just getting back into it. Bought the bare necessities, meta, pectic enzyme, yeast nutrient. I'd like to buy the rest in one order just so I don't have to wait and have it shipped every time I need something new, but what's the average...

I'm seeing a lot of recipes that call for mixing in primary then leaving for a day or two before pitching yeast. Or pitching yeast, then waiting a day or two before adding sugar. Can someone explain why these two things are done please? Is the latter done so the yeast has a day or two to...

Anyone have a good tried-and-true blackberry recipe? Just getting back into making wine we bought some supplies. I've got pectic enzyme yeast nutrient and meta and that's it about it for chemicals. K1-V116 Lalvin I've got a ton of blackberries frozen. Can I just use straight mashed...