Recent content by mikewatkins727

I'm on a well. I have a water softener plus another system to treat for sulfur. Distilled water is relegated to the wife's CPAP machine and the final rinse of my labware. I've never had a problem with soft water when cooking, drinking or making wine. Distilled water has had vital minerals...

Another nail in the coffin for HOAs

With Steve's All In One pump system there is no worry about sanitizing your pump!

@jswordy: Is the range induction or electric?

Brings back old memories

Don't get between a sow and her piglets else you become the next meal.

They lack tannin. Green apples like Gravenstein or Granny Smith have tannin and there others that escape my memory that make decent wine.

Don't use any Red or Golden Delicious apples.

I've made tomato, garlic & jalapeño wines. If you're interested PM me and I'll give you my tips.

Once when I was fermenting wine in the fall of the year and the temperatures were falling I resorted to putting the carboy ( 3 gal size) into a Rough Neck storage container. Filled the tub with water and added an aquarium heater.

@bstnh1 : If you were in electronics back in the days of separate capacitors and resistors you would understand. It's an old man's thing. The colors represent a number, when strung together they represent the value of the resistor or capacitor.

Barometric pressure changes - daily.

Having experienced all your problems of drying bottles I scrounged around my junk box and found an old but workable aquarium air pump. Using a FastRack bottle rack I connect tubing from the air pump up into the inverted bottle mounted on the FastRack. Depending on atmospheric relative humidity...

@wood1954 , Yup, pigs and bulls

@winemaker81 And here I thought tannin was just tannin.