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I also like my whites a little crisper and I feel anything under 3.5 is perfectly fine. I feel whites generally benefit from a slow, cool ferment if you have the ability to do so. I've had a couple Viogniers (from grapes) that had a little hard time clearing so I might recommend adding bentonite...

My employees got together and bought me a Gardyn 3.0 for my birthday. It's a vertical hydroponic growing system with 3 tiers of 10 pods each. Everything germinated so now I'm waiting for the true leaves to add the nutrients according to the instructions.

Periodically, One of us is trying to set one up in Tyson's Corner but no firm date yet. @heatherd is right in your neck of the woods. She's been making wine for quite some time.

Welcome, we have several on here in Northern VA. What part of Maryland?

Without doing much calculating we are probably 70% to 80% homemade. This is bottled wine and not the 21, 22 and 23 vintages still in bulk. Which is close to 1000 bottles.

I think it's really about an individual's palate and/or how deeply they want to get involved in the hobby. Kits have their advantages such as they require only minimal equipment, can be made anytime of the year and are great for someone getting their feet wet in the hobby. However it's not quite...

I have the luxury of having a controlled environment for my bulk storage. Once I see no sign of degassing I always use a solid bung. Once they are set they seem to stay in place. BTW, I love the sound of the vacuum releasing on a properly sealed container.

Congrats on your weight lose and good luck with whatever wine you decide to make.

I cannot comment on red juice buckets since I'm not a fan. I have always found them to be thin low bodied wines. Whites on the other hand I have no issue with although I would rather make them from grapes as well. I see from some of your earlier posts you do make wine from grapes which I can...

I also have them creep up on me and sometimes blow off but could never figure the rhyme or reason. Air or towel drying could be the reason I just don't know. As a precaution whenever I first install a solid bung I put a baggie over it held in place with a rubber band. It at least doesn't let it...

I'd have to agree with Bryan about the oxidation concern.

Congrats and good luck with the build out.

You could get differing ratings on your wines from the three judges but the notes are usually helpful. I'm trying to decide which wines to enter in the Winemaker Magazine Competition some will be the same as AWS and a few additional. The reason I'm entering some of the same is to see how...

I think I posted this earlier in another thread. This year the AWS had over 1700 entries with 522 medals. They shorted me one silver, the Viognier also got silver.

My son is buying me the premium bottle filler for my birthday. I don't have it yet but can't wait to use it.

If you either pump or vacuum pump there is no reason to lift a full carboy. All of my carboys and barrels are on casters. The only thing I lift are 3 gallon and under. I make these dollies to fit 2 milk crates with no waisted space. They are 13" x 26" and even if they have two 7 gallon carboys...

It's not that you should disregard the issue, glass does break. Lost wine, cleanup and the risk of getting hurt are real. But no one is going to post about carboys not breaking. Successful use of glass carboys probably outnumber the breaks by the 10's of thousands if not more.

Here's a new one to me. Evidently there is also a Rhone bottle to join the bunch. Similar to Burgundy used with GSM and Chateauneuf-du-Pape.

I wonder if Burgundy is a specific shape, i.e. base to shoulder. I don't seem to have a problem with the ones I get. Hock on the other hand are a problem.

I played tuba but also football so I only played in concert band. I never took music too seriously but also dabbled with the guitar, banjo, clarinet and piano, all of which were self taught.