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I have come across a glass carboy that on the bottom it says 2004 NRC 40 M-3008. I'm assuming it is fine for bulk storage. It appears to be over 6 gallons and may be 7 or 7.5 gallons. Can anybody identify it and tell me what it's capacity is?

Just pulled out of the freezer my 54 lbs of Blackberrys picked in August. I'm experimenting a little by splitting it in two 5 gallon batches, one with corn sugar, bananas & raisins, the other without. My initial PH readings are 3.7 to 3.9. After reading Jack Kellers book, I thought I would be...

I'm thinking about blending some kit wines that I have made and already bottled. I want to blend flavors but also adjust PH and add some sugar (and add potassium sorbate). Is it a bad idea to un-bottle, blend/adjust then re-bottle? I'm looking at it as an experiment as much as anything but...

Last September I made 2 gallons of Blackberry wine using 8 lbs of fresh Blackberry's. Looking through the posts on this forum, I probably should have used more than 4 lbs per gallon to start with. The wine tastes good now but I would like to kick it up a notch to get more blackberry flavor and...

I inadvertently added too much (4x) Potasium Metabilsulfate to my must today after crushing. What can I do to save it?

I decided to try making some wine from apples on my place. 70 pounds of apples only yielded me 1.5 gallons on the first press so I added some water to the mash, heated it up and was able to press out another 1.5 gallons. Added some sugar and yeast and in 24 hours it was really working...

Hi: I posted this on the Beginners side of this forum and received only one reply. I'm hoping someone might see it here and help me. I started 4 different kits back in early May. Is it normal for the Ph in my kits to rise as they are aging in carboys? My cabernet kit now is at 3.75 an my Zin...

Hi: I started 4 different kits back in early May. Is it normal for the Ph in my kits to rise as they are aging in carboys? My cabernet kit now is at 3.75 an my Zin is at 3.68 which is around a .1 rise in 30 days for each. I'm wondering if this is normal or what may be causing this and what I...

I'm having a hard time reading my hydrometer because the color scales seem seem to get in the way on the graduation of the lines making it hard to read. I saw this image posted on another thread and thought it might work better for my poor old eyes to read. Can anyone tell me what brand this...

I'm having a hard time reading my hydrometer because the color scales seem seem to get in the way on the graduation of the lines making it hard to read. I saw this image posted on another thread and thought it might work better for my poor old eyes to read. Can anyone tell me what brand this...

It's already getting warm here in Northern California. In my first year of wine making, I wanted to bulk age my wine through the summer in car boys in a central bathroom of my house that has no windows and a slab floor. I thought that space would stay cool enough for bulk aging. The first...

I have a 3 gallon carboy with some wine that came from some really good Pinot grapes. I left it in the care of my daughter and she over oaked it, then it got moved in the latest Sonoma fire and sat on the chips for more than a month (or two). The wine itself tastes great but the oak is super...

Hey I'm new to this. I'm making my first kit. It's a master vintners winemakers reserve pinot. I'm wondering what y'all think of malolatic fermentation for a kit? Any advice on when to do it in the process , to degas before or after, to do it in the bucket or in a carboy etc. Also, the...