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Nothing..was making a 10 gallon batch of berry wine, and a 20 gallon batch of scotch mash..then a car ran through the front bedroom of my house that happened to be my brew lab..the holes in the door are from my rack of empty wine bottles flying across the room and going through the door lol

That’s why I ask..I haven’t found any articles on testing..just using it to treat You would think they would have a home test..they have test for water and fish tanks..but no wine test that I have found. Kind of unusual

I recently had a thread about removal of the rotten egg smell and I successfully treated it! Thanks guys! But it got me thinking about how to test for copper content, and possible removal. I AM NOT CONCERNED ABOUT MY WINE!! But how would one test for copper and treat it typically.

I used to make only stuff for others...but I hate anything sweet now I alternate..i make a sweet, then a dry... I do the same thing for beer...I make imperial stout for me and my wife, and pilsner for everyone else the bench

so, there is really no way of doing this without a scale?

Those are the current directions I have..and they might as well be written in ancient Aramaic..I don’t understand a word of it Thanks for trying to help though..probably just going to toss the batch The bench

can y’all help me with this?!? My neighbors first batch ever has a bad case of rotten egg smell. I’m pretty sure her yeast nutrient wasn’t working at full power judging by the action in the primary(hindsight) I have no idea how to use this stuff, and the instructions are less than helpful...

I really like to drink...plus, I am a habitual adventurer...so it was only natural the bench

I recently switched to fermonsters of all sizes and stopped using glass...I can put my whole arm in those things and hand clean it. the bench

I always have a hard time with premier rouge, but I love it...so I pitch it and if it isn't bubbling in 24 hours I will sprinkle half a packet of ec-1118 on top...its enough to kickstart it and the premier rouge takes over. I just had to do that to a batch of blueberry last week the bench

no matter what the directions say, I rack when dry.....and topped off with 4 bottles????? Jesus Christ!! are we talking full sized 750ml bottles?? the bench

I ferment dry in the primary...I feel most people do this...once its in secondary its done...at the point its in secondary I add my sorbate, kmeta, and finer and degass the bench

I personally give it at least 10 days to rack out of the secondary after adding a clearing agent..ive tried shorter, and longer with all types of products...but the sweet spot for me is always 10 days. keep in mind, your mileage will vary...my recipes and techniques may contribute heavily to...

its making...not aging...its at its proper temperature now.. the bench

What cheap wine kit brand is in vogue now? The Fontana is getting harder to find and I’m looking for an Amazon prime deal! I wanna do a Cabernet Sauvignon or Malbec, and have a few tweaks in mind! The bench

I honeslty think I degass too much....I always do it more than once..sometime 3 times the bench

I just took a case of strawberry and a case of blueberry 15% to a big family Christmas party....left with no wine in hand...guess it went well lol

aging... the bench

I have 15lbs of strawberries and a 3lb can of strawberry puree, and I am gonna use all of this in a 6 gallon batch. what should the rest of the recipe look like? I don't really want to do another batch of the stuff I normally make, so I am open to suggestions. the bench

I have 7 gallons of blueberry wine in the secondary right now. I cant decide on leaving it dry or semi-sweet. I have never actually had a dry blueberry wine before so I have no reference point. what do you guys think? the bench