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I've used that method and it does work 👍

My 4-legged partner and best friend Echirou (nicknamed Echee) 🐕

Just be sure to use a "solid" rubber stopper with an airlock. Personally I only top off, if needed, with a similar wine up to just after the carboy starts to taper. 👨‍🍳

I would top off with a similar wine. What I do is go to Aldies and buy a same type wine for $3 and top off the secondary with that. I'm currently making a Wine Experts Merlot and Ill top off the secondary with a Winking Owl Merlot if needed 🤷‍♂️

Echirou. For simplicity sake I nicknamed him Echee ( pronounced e-she) 🐕

I agree 💯%. That ratio of 3:1 is too high to begin with. 2:1 seems better 🤷‍♂️

Well said 🍷

Mine are always dry. So I either sweeten them to taste or fortify them. But thanks for clarifing that should anyone else do it my way😁

I use a vinometer if it's important to know your finished wine's alcohol content. To me, I know the finished wine has an alcohol content, but as to how much 🤔 it really doesn't matter. 🤷‍♂️ However, if I'm fortifying a wine I'll use the vinometer on "both" the wine and the fortifier (brandy for...

Winking Owl has a Sweet Red that's obviously sweet. And a Cabernet Sauvignon that's semi-sweet 🤷‍♂️

Here's an idea 💡 For wine bottles I've been buying on average 1 bottle of Aldies Winking Owl brand of wine a week for around $3 each. It cost me around $2 to buy an empty wine bottle on-line or at a local wine supply store. After 1 year I'll have 52 reusable wine bottles and consumed over 10...

I normally soak my bottles in hot water with oxiclean for a couple hours and scrape the labels off with a plastic scraper and sometimes if necessary a safety razor blade 🤷‍♂️ Another great option would be to take a hairdryer and heat the lable starting on one end, as you heat the lable, peel it...

I saw many many many of these when I worked in a hospital. An old friend that got me into wine making also had one of these for his wine storage. 👍

I like the wine racks I bought years ago off Amazon.com The steel gauge is adequate that they're very durable and able to be secured to the wall at the top. 2 of them hold 60 wine bottles each and 1 holds 40 wine bottles for a total of 160 bottles. In addition I have a real heavy combination...

Use a hair dryer! Heat the label starting at one side and peel lable off as you move the heat from the dryer across the lable. Easy peezy 🤷‍♂️

I've made many kit wines over the years and to me "gross lees" are the sediment that falls to the bottom of the bucket during primary fermentation. Some kits require you to transfer your must from primary to secondary leaving as much as possible of this "gross" sediment after a week, whereas...

I've had this same issue with a 6 gallon size primary bucket during fermentation. Since there was only a small distance between the must and the airlock, I had blowoff of juice in the airlock. My solution was to modify the airlock. See attached picture.