Sailor323

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...

Agree on the Red Delicious, a completely flavorless apple. Golden Delicious, on the other hand, is a very tasty apple, tart, sweet...

My racking cane has a baffle on the end which reduces the amount of lees picked up and when I rack the 3rd time into a bottling bucket...

Modelo is the best selling beer in the US and, in my book better than the stump water sold by Anheuser-Busch

I would do something else, I would just rinse out the bottles with hot water, clean them if necessary and sanitize with either Star-san...

I prefer reds at cellar temperature (54-55F) but do leave them on the counter when opened. In really warm weather I might put them...

People are often concerned about the viability of yest after the use by date. Of course, this depends on how the yeast has been stored...

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...