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What other kits do you like?

If you can get them locally

I don’t think this has anything to do with Covid. I quoted prices one year apart. Last year $90 this year $120. That’s $30 more for the same product advertised being a special 40% off.sale.

It’s all smoke and mirrors. In May of 2023 I purchased a FWK Petite Sirah for $90.26. This May with 40% off it’s $120.81. Quite a difference.

Yep I’ve gone four weeks in the fridge.

I posted the question because I’ve noticed Label Peelers started using mm to describe their corks. I also used a calculator to double check and came up with the same numbers as you. Thanks

On the blue Italian corker the jaws are brass.

Doesn't a meta solution create rust on any of the moving parts.

Are 1.75" X 9 corks the same as 44mm X 24mm?

I don’t ever remember seeing more than 40% off sales on wine kits.

Are 1.75" X 9 corks the same as 44mm X 24mm?

Oops. Thanks for catching that. Also add 3 Tbls sugar to the starter. Have also used must as indicated in your link.

Yes you are correct. 1 cup water between 90-100F in a sanitized jar. Whisk in GoFerm until dissolved. Then whisk in yeast and leave it alone for 3-12 hours lightly covered with sanitized foil or a loose cover. Pour the starter against the side of the fermenter so the population stays together...

I use Go Ferm to make my starters and Fermaid O for the fermenting bucket. I find hydrating is always best to eliminate the clumping in a large vessel. Using a whisk or stir plate gets the job done.

Hard to believe you haven’t lost any wine with that kind of headspace. I watch my airlocks all the time. Sometimes there is pressure sometimes not. Weather conditions contribute to what’s going on inside the carboy too.

The corker looks crooked. Try putting a level on it.

All good selections. I happen to have a Duvel in my glass at the moment. I wanted Chimay Blue but just couldn’t justify spending $31 for a four pack.

Update. Pitched the starter this morning. Starter temperature 70* must temperature 70*.

I have the blue Italian floor corker. When I slip the bottle in, it sort of snaps into place with a little nudge.

My first thought was it could be wet corks if you spritz them. If you want to sanitize your corks let the fumes of sodium metabisulphate do the work for you. I mix the solution and fill a small bucket (1 gallon maybe) with about an inch of the solution. That’s 1/2 quart. Place a steamer strainer...