Sailor323

pH meter are not accurate until calibrated. You calibrate by testing liquids of known pH and adjust the meter accordingly. Most meters...

I used a hand corker with #9 corks for years and never really had a problem. #8s are smaller than #9s so should be easier to insert...

Thanks for the responses. Yes, I used the Bentonite up front. Yes, the wine was thoroughly degassed during 2 rackings (one from primary...

Well, it has happened to me; FWK failure to clear. I have made numerous FWK whites and a rosé. They all cleared brilliantly with days of...

In general, I agree. The extra time is worth the wait. However, I just bottled a FWK Forte Pinot Noir that was very good the day I...

I looked at the AIO and decided to stay with my transfer pump. Yes, it's slower but does completely eliminate the need to lift carboys...

It probably won't make a huge difference. Malic acid is milder than tartaric so you may notice a slightly more tart taste in the wine.

That's exactly what the direction for my transfer pump suggest.

RJS Cru International French Rosé is one of my favorites and I've made several batches. They always finish out around .995 so I'd say...

I understand, you've got to make what the customers want. I make grape wines exclusively and, while I do have a pH meter, I almost never...

Pathogens cannot survive the low pH of wine. I don't really understand this focus on high alcohol wine. Good wines are a balance of...

Most of the other comments in this thread are from people who deal with greater quantities of wine than me. I use a simple pump from...

Still a deal breaker for me, I can accomplish racking with a transfer pump and don't have to move the carboys at all. Years ago, moving...

Carboy must be on the floor! Deal breaker. The whole purpose of having a pump is to avoid having to lift a full carboy.

Years ago,, I made apple wine from several varieties of apples in my orchard, I also made wine from storebought apple juice. I was never...