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Interesting! I already get strange looks from my wife when i shake carboys vigorously when cleaning. One half full of skeeter pee would certainly produce a doubtful gaze! I got to try this.

Been There! Whew... What the .....

Why clear it ? degas, sweeten and add juice to desired taste hit it with the everclear, bottle, chill and drink up. Lemonaide is cloudy!

I have made wine for a good many years but always from fruit. Wild muscadine, domestic muscadine, peaches, grapes, tomatoes, onions, hot peppers, raisins, wild elderberries,raspberries, blueberries and cocoa powder. May have missed 2 or 3 but you get the point. Now I find myself wanting to try...

I'll have to hide it from myself! but I'll try that!

In the bottle and chilled! Drinks pretty good!

Clearly I have been doing it wrong! I have always beat gassy wine with a stainless whip, which of course introduces oxygen... I guess that would explain some oxidation issues I have had.

Its done, 0.992 racked off the lees and stable. but wow is it ever gassy! I hope I can beat the gas out of it otherwise I'll have to put it back for next year. Patience has never been one of my strong points...

I have one and it does feel more safe than the neck handles, certainly on a full 6 gallon carboy. I do feel that you have to remember to check it closely to make sure it is placed / distributed properly. I remember buying it thinking it might be better but never acquired more...

I have honestly never given it any thought. I dont even remember why I put it where I did but I hav 5 of them installed and all are in the same location.

Coming along nicely! Racked to the carboy on Friday the 31st. Airlock tics every 6 seconds now. I'm loving the color.

Sure!

Ordered new yeast, made a starter per Jack Keller and pitched it today.

Well, i have never had a starter not start... Especially a 1118, Time to reboot.

Whole Fruit. I should have explained. including skins and peels unless said skin is in bad shape or condition.

Never made pineapple but seems like a good idea! All my fruit wines to date have been on whole fruit, crushed and frozen. I also like the idea of back sweetening with juice!

I may have to settle for a frozen juice pail.

" Tastes like lemonade with no discernible alcohol. " Back sweetened and Chilled to 33 degrees makes it very easy to enjoy.

Yes, not that there is much, fermenting dry means a thin finish that drops most fines quickly and whats left will be enough to give that slight bitter you get from fresh squeezed lemons.

I to love the smell of active yeast and fresh juice