Sailor323

I occasionally do that. I freeze and vacuum seal skins used in one batch for using in a subsequent batch.

It certainly wouldn't hurt to add the kmeta. I'm skeptical about the stems, I would think they'd add too much tannin to a white wine.

Kits have come a long way since the 70s, even the inexpensive kits make decent wine. I always liked Foch especially when spending a...

The grape skins in Finer Wines are dry. I find them easier to use than wet and don't see how dried skins would have different results...

There is only one alcoholic fermentation. When it is complete, there is no further fermentation. "Secondary" fermentation is a misnomer...

I have one that I bought in 1973. Hobart will renew your machine for a reasonable fee. I had stored mine where it could freeze and a...

I have routinely put #9 corks in screw cap bottles. Hundreds of them, in fact. I think the possibility of breakage is due to the kind of...

I have routinely put #9 corks in screw cap bottles. Hundreds of them, in fact. I think the possibility of breakage is due to the kind of...

I agree, the Fiero is quite nice. What kind of tweaks did you do? The only tweak that I did was to use RC212 yeast.

Depends partly on the efficiency of your press. I get about 1 gallon per 14-15 lbs for white wines.

I have several 5 gallon carboys, they all contain different amounts. You should limit airspace as much as possible. Airspace can oxidize...