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I recall reading a thread about this on this forum and if I recall correctly it helps out with the mouth feel of the wine?...

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you did all this in the carboy? hopefully you didnt fill it up to high otherwise it may foam up and over flow through your airlock. Just about everyone here starts out in a primary bucket and leaves a couple inches to the top just in case (so the foam doesn't spill over), its also easier to...

there truly is an app for everything:br....I've been waiting for something like this to come out, so when is the winemakingtalk.com app being released?:)

I found a youtube video demonstrating the way I degas, http://www.youtube.com/watch?v=ZjL80hXkHdI&feature=related I use a different brand vacuum pump, I use a VacuVin which has a different type of stopper. So I just shove the stopper supplied with the VacuVin into the top of my airlock (water...

this thread reminds me of a drunken conversation i had with a friend of mine... anyone ever use applesauce to make wine?

Im kinda curious about that "cheese curd looking stuff" any of you gurus know what that is exactly? I had quite a bit develop when I added my f-pak, but it has since settled to the bottom, is it just pectin? I used 8#s of frozen berries which I simmered down in a pot and strained through a fine...

That looks just like my raspberry did.. It took about 24-36 hours to get going and I used lalvin 1118..

I feel like a nerd :slp...I had to Google SWMBO

Wow, I have one of these, and I am seeing the crack starting to develop.. Thanks for posting this as I was unaware, 6.5 gallons of red must dumping out on a off white carpet, in a 3rd floor apartment would definitely cause me not to get my security deposit back!! what are your guys thoughts on...

Welcome to the Knowledge Bank!! :dg

60 degrees sounds really low, should be 70-75. From what Ive read, alot of people have trouble even getting the must to start fermenting below 65. And colder temps usally leads to slower fermentation... I normally rack to the secondary at a SG of 1.02

First welcome to the forum, what was your recipe?...for sweetness you can make a simple syrup (1 part water, 2 parts sugar) and add it to taste, make it a little less sweet then you want it because it will get sweeter over time. I believe aging will take care of some of the heat. Also make sure...

Thanks for all the great info...Im slowly learning that I should ignore everything my friend "taught" me

good to know, I was told to do that by the person who introduced me to wine making to kill of any bacteria and soften it for easier insertion (he didnt own a corker and did it by hand)... whats the negative effects of boiling? is soaking it in a sanitizing solution ok though?

Before inserting the cork into the bottle? I would fear the wax flaking off into the wine.. If your worried about bacteria in the cork you could just boil or soak the corks in your sanitizing solution...

Nice find, :b

add $14.95 for shipping and handling for the lower 48. I didnt check the other sites mentioned earlier for S&H

I made this wine [RED RASPBERRY WINE (1)], started it about 2 months ago, but I made a 5 gallon batch so I multiplied the numbers. Its now dry, but has a very weak flavor, will back sweetening add/bring out the raspberry flavor? or should I go with a f-pak?

sounds to me to be normal, just the clarifier doing its thing... But Im not a expert like Tom, wade or Luc