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All the 3 gallon glass carboys from Italy I have seen lately seem to have a crack in the bottom. Everyone says it is a seam, but just doesn't look like it. Anyone have any knowledge about whether this is so?

I don't see a strawberry chocolate wine listed at the link, what type of chocolate did it use and when?

Where do I find this calculator? Does it have a determination of the sugar amount from the fruit? and then I add it to what the SG of the amount of sugar I added should be?

Where do you get these fine bags and is there a mesh size you like?

The fruit is in the bag, but the pulp leaches out into the must with these types of fruit. Do you have an additional bag lining the bucket also?

Dense liquid doesn't affect the refractometer reading?

I have been increasing the amount of fruit used in my wines to increase the flavor, 6+ pounds/gallon. I have frozen the fruit (plums, peaches, pears, apricots) and then mixed with sugar for 24 hrs while thawing to draw out the juices. Then I try to measure the amount of juice released and top...

What is K/C?

I had heard it would be good to use to backsweeten since the sugar was already broken down into fructose and glucose so the sweetness wouldn't change while aging. If you stabilize hopefully it wouldn't referment.

don't you need acid/lemon to make an invert sugar?

Old Orchard has a blueberry pomegranite. 100% juice (of course it is mostly apple, but tastes like blueberry pomegranite) I have used it to backsweeten an apple wine to create a blueberry pomegranite flavor.

what is an f pac and how do you make it?

Thanks, now to decide how to produce the whey, or maybe I should use the non-fat milk Tracy the original poster is trying.

Which method of cheese making gets rid of the most milk solids culturing or acidification? Could I make yogurt using yogurt with live cultures and get enough whey or would I have to buy special cheese cultures and make a hard cheese? If I made a soft cheese thru acidification, I guess I would...

so let me get this straight. If my OG of the whey is 1.020 as Bernard says his usually is in his post below, and I wanted a 12% ABV which would normally be read by the hydrometer as 1.090, then if I added the 1077 g sugar necessary for this, my OG should actually read, 1.110. And if it...

I am really just looking for a good wine mouthfeel, not a particularly thick liquid.

6 tablets or 6 Tablespoons? I am unsure of what form your lactase is in. 6 for what volume of pasteurized whey? If you pasteurize the whey to get rid of the bacteria/yeast from the milk acidification and you add a fermentable sugar (such as honey or cane sugar) but don’t break down the lactose...

thanks

When using xantham gum do you need to add it to a hot liquid to get it to dissolve without being snotty. How much would you add to start? Do you think it would change over time during bottle aging? Asking because I actually have it.

Do you think you could stabilize and backsweeten so that you retain the slightly sweet blueberry flavor? Or could you make the milk wine with added sugar and not break down the lactose and retain some sweetness from that? If you wanted to break down the lactose to fermentable sugars could...