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Thanks for the thoughts. A wine in particular that I want to try this on is one that I used a white bottled grape juice to make. My first try on trying to make a cheap wine. Yes it has had kmeta and sorbate, and degassed with a vacuum pump. I was thinking of using a golden raisin to sweeten and...

Anybody have experience adding raisins to wine that is stabilized and aging? I have a couple 6gal kits that I've been aging and was just wondering if adding raisins now would be helpful.

If you have not thrown out the gross lees, put them in a gallon jug and put in the fridge. My guess you will get at least a 1/3 of the gallon to use to top up later.

I use a heat gun also. I wear a heavy glove on the hand holding the capsules. Hold the gun over the top until it shrinks enough to stay in place, then move the gun to a horizontal position and rotate the bottle a full turn. No wrinkles, looks great.

You most likely are confusing potassium sorbate with glycerin.

Add your chemicals to your not full 6 gal carboy, then rack into a 5 gal and 2 bottles. Then you don't need to worry about dividing up the chemicals. I keep some corks with a hole drilled in them that I can put an airlock in for the bottles

I was asking in general. Didn't occur to me that various wines would be different, thus the question in the beginners forum! I'm not making a wine at the moment, but have made various fruit wines and wines from juice kits. Some of the fruit wines from steam juiced fruit, others from the raw...

When racking from primary to secondary, what is the preferred method? Do you want to leave as much of the lees as possible in the primary, take some of the lees, or transfer all of the lees into the secondary?

Made my own carboy cleaner. Used a piece of fiberglass rod 3/8". Cut a slot in one end,inserted a strip of an old leather chamois. Chuck it up in a drill and clean away! Cleaned an old carboy with 30 year old stains in just a few minutes.

Thanks for the link. These are the ones I'm using for my 5 and 6 gallon carboys. Never thought to try them in the 1 gal jugs. Always learning....that's what seems to make life interesting!

I've been using the vented silicone bungs in my 5&6 gal carboys, but have not seen any that would fit the 1 gal size. Where are you finding them? Beano....I like my airlocks all organized the same also!

I've been using rubber stoppers to seal the one gallon carboys after thoroughly degassing my wine and setting aside to age. Have been having problems with two carboys with the stoppers coming out. Yes I've dried them. I'm now using the screw on caps. Any thoughts on the caps? I'm not too excited...

SUPERKLEER! Used it today, and 9 hours later I can read thru my gal jugs. Thanks for the help folks.

The temp is running between 67 & 68 degrees. It's been degassed the best I can. Working on a better system to degas. No problem with any of my other various wines clearing with same conditions. I did stick it in a fridge for a couple weeks, but have not tried putting it in a warmer spot. Thanks...

Thankyou for your thoughts. Looks like I need to get some bentonite. I've used it in some wine kits, and your right, it's a pain to work with. I'll try more peptic enzyme first though.

Have a rhubarb wine that won't clear. The recipe did not include pectic enzyme, so I added some after about 3 months. That hasn't worked after about a month. Now I'm thinking more peptic enzyme or sparkolloid. Any suggestions?

Seems like a dumb question, but when is the common time to use when figuring out how old your wine is? Do you start when you pitch your yeast, or when it's done fermenting? Thanks