Ahh, what I meant was I didn't know the capacity of my carboy, but I
see how the statement was confusing. I am not sure how, but in my beer
brewing I have managed to accumulate 2 of everything, thus if I get
into wine, I can have wine and beer going at the same time.

More alcohol for me


Jake Speed wrote:
> I do primary fermentation in open food grade buckets, ranging from
> 6-1/2 gallons to about 30 (depends on batch size).
>
> Carboys are glass water bottles, ranging in size from 5 US gallons to
> 13-1/2 (if there are bigger ones I've never seen 'em). Typical sizes
> are 5 and 6 gallons -- I've seen 6-1/2, 7, and 7-1/2. I've got a
> bunch of 5 gallons, with a couple of 3-1/2 gallon ones.
>
> I've been doing kits in recent years, since I moved to NC from Upstate
> NY. I've had trouble finding grapes, and haven't liked the ones I
> found. I may make a run to the Finger Lakes of NY next fall ....
>
> The wine kits often call for making up 6 gallons. I typically dilute
> to about 5-1/2. Allowing for sediment loss I end up with a full 5
> gallon carboy (which is really about 5-1/4 gallons). I don't believe
> in topping up with water (dilutes the wine) so this works out for me.
>
> Watch the SG with the kits. They'll tell you what the initial SG
> should be, but I've found that they're often a bit low -- one kit I
> started recently was WAY low. A few cups of confectioners sugar fixed
> that. [I used confectioners sugar because it stirs in easily -- white
> sugar works fine.]
>
> Two final pieces of advice that others have already mentioned, but IMO
> are THE source of problems with wine kits (and wine making in
> general):
>
> 1) Hygiene -- Be scrupulously clean with everything. I rinse
> everything with sulfite water prior to use, and just shake off the
> excess. There is no such thing as too clean!
>
> 2) Follow the Directions!!! The kits are designed to function a
> certain way -- one kit currently in production requires stirring the
> sediment up when adding the clearing agents, but no racking at this
> time. According to the directions the sediment is required to make
> the clearing process work.
>
> I need to research this, for my own curiosity, but from previous
> experience with kits I'm following the directions -- regardless of
> whether or not I understand the "why" part. :-)
>
> Bryan
>
>
>
> On 28 Oct 2006 06:43:04 -0700, "Ronin" > wrote:
>
> >Thanks for the advice, keep it coming. I have the blessing of being in
> >Austin, thus I have access to an AWESOME brew shop
> >www.austinhomebrew.com.
> >
> >I have a 7 gallon plus bucket, dunno what the carboy is. I'll have to
> >check.
> >
> >Homebrew Exchange wrote:
> >> Beer brewer here who also does wine from kits. I've exclusively used
> >> Winexpert kits--very good. Like Dave A. says, you're going to need a
> >> bigger carboy--7.9 gallons--for you're primary. I've only seen these as
> >> buckets.
> >>
> >> Make a white first, that's a pretty good idea. Also, Winexpert makes a
> >> brand called "Island Mist," think Boone's Farm but a bit better. If you
> >> do decide to make a red at some point, make sure you de-gas it very
> >> well.
> >>
> >> Dave
> >> http://www.homebrew-exchange.com
> >>
> >> Dave Allison wrote:
> >> > Welcome, Beer brewer. My neighbor is also one, I've tried to convince
> >> > him to expand, but he makes such good beers! smile. But his wife likes
> >> > wines, so here was my advice.
> >> > Pick a Pinot Gris or Chenin Blanc to start with, since she liked those.
> >> >
> >> > Tips - hmm. Kits are 6 gallons not 5, so new carboys are needed.
> >> > Instructions are absolute, follow them. From what I hear, beer making is
> >> > different. Can't wait to try, though. Hope my neighbor and I can swap
> >> > equipment and try.
> >> >
> >> > Good luck,
> >> > DAve
> >> >
> >> > Ronin wrote:
> >> > > Ok, beer brewer here who's thinking about trying his hand at a kit
> >> > > wine. Probably use White Labs yeast and pick a fairly sweet wine to
> >> > > start with. Any recommendations, hints, tips?
> >> > >