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That is a 5 gallon carboy and the only lower one i have is a 3... I could have put it in the 3 but sacrificed 1.5 Gallons.... i just tasted it and it tastes fine.... Dry as it should since i have not backsweetend it yet... i probably will do so a little bit. Also Smells fine... just looks like...

WEll i can swirl it around...... If i jiggle the carboy a bit, the darker wine at the top swirls, it almost looks like when you add simple syrup... but its all collecting at the top... first two pics are from 10 minutes ago and the last lighter colorer one is from 2 weeks ago.

I have a batch of white Plum wine in a secondary carboy... It has started to darken, mostly around the top 2inchs. Two things i can think of is, too much headroom... ( have no other choice for container ) so i know i have too much head room but i dont know what negatives that would/ could cause...

To answer your question tom.... its the banana i dont like, turns out i dont like Bananas... lol, kinda has a banana laffy taffy taste to it i think... but it was my very first wine, easy recipe and bananas are cheap. The two i like are peach raz and Mango Strawberry.... My Lady is in agreement...

I started making wine just before summer and now i am just starting to enjoy the fruits of my labor... I have 3 different batches in bottles and i like 2/3 right now... they have some time to age yet but a couple our good now... I drank my first bottle yesterday and it was very nice, very clean...

How do i prevent this?

Tom... What do you mean by turning fast?... its actually a yellow color now... i tasted it... very dry but thats how i wanted it at first and i can taste the watermelon... it does have a funny smell to it but, seems ok at this point.

Has anyone made watermelon wine before... I made a batch over the summer and it started out bright red just like the inside of a watermelon... then once i put it to the secondary... it was bright pink.... like a big tub of pepto... and now that fermentation is completely finished... its pure...

Im a chef myself... and this is one of my favorite cooking shows by far.... it actually has talented contestants... Top chef masters was good but they are all established chefs to begin with... i knew most of them before the show even started.. but 100,000 grand is a 100,000 grand.. even too...

Im going to try this place out www.willisorchards.com/index

The outskirts of Antioch

So no Co2 tanks needed?

Anyone have any links that lay out the brewing process.... I have a decent understanding of wine making... how similar is the process? Also how long does it generally take to make a batch of beer Vs a batch of wine?

well i suppose i could do hot water and my sanitizer solution... should get it done.

You never had chicken fried steak?... its like fried chicken... only steak..... Pretty southern dish... done right... you fall in love.. :h Any grandmother south of Tenn. should be able to kick out a mean fried steak.

sounds like 2 birds with 1 stone... loosens the labels and Sanitized the bottles.

mine i clear as hell after 4-5 weeks.... i havent racked or anything but there are still a small amount of bubbles every so often...

What do you guys use to help get the old labels off previously used bottles?

Not sure about cancer reducing... but wine is fantastic in cooking..... Marinading... reductions... sauces... As a chef... adding wine to most "anything" makes it better! notice i put anything in quotes. :h

I barely make wine... just started 5 weeks ago but i do have 2 small grape plants/vines i planted this year... should be a while before they yield anything but growing just fine right now..