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I use pet bottles - having made this mistake before, I found that the bottles delaminated (you get blisters between the layers) the bottles look a bit cloudy, but still function just fine(!). I have used them many times since. When this happened, I spent a couple of weeks, each day, slackening the caps, letting the gas out then tightening them up again ...


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FWIW, you should realize that the CO2 you are degassing does not come from the blanket of CO2 in the fermentor. Its CO2 that dissolved into the wine during fermentation. I find the vacuum idea a cool way to degas though. In the future, I think your process needs to stay the same for using CO2 to keep the headspace free from O2. As for keeping it under ...


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If the gravity is indeed stable, I think @phillippe's answer is good, logical advice and would be wise to follow. On the other hand, if this is a 5gal(19L) all grain batch with ~10lbs of fermentable grain, I don't think your SG could be much over 1.050. This is of course an assumption, based on ~10 pounds of grain and average efficiency. That means you've ...


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In general, you can consider you fermentation completed when you get the same gravity reading for 3 days in a row. It is either completed or stuck (I won't go on the details here, but do a search on 'stuck fermentation' if you like). In your case, 1.028 seems low enough to be considered finished. You can go ahead and bottle, however, I would recommend ...


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