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Bringing back an old thread. I was debating on changing my racks from 90° to 60° and my curiosity got the best of me. If I did the math right changing to 60° will give me 13% more capacity. Now I have to decide whether or not I want to take on the project. It's a lot of work but it would allow...

I also rely only on a hydrometer, but if all you are trying to do is measure the progress of the fermentation it should be fine. Once it stops dropping then use the hydrometer for the final gravity.

You should be fine. A lot of people back sweeten immediately after adding the sorbate.

Strictly glass and wood. Except for 3 gallon and under I don't lift anything full. Everything is on casters so the only thing I lift are empty carboys for cleaning.

Great observation! I've not been making wine as long as others but I do have 7 years under my belt. Except for the time my wine spends in barrels it is always in glass carboys. In addition to 8 empty I currently have 28 full carboys ranging from 3 to 7 gallons of all of which were purchased...

It is nice to see and inspect prior to buying. What I have rough time with is determining whether it is a crack or just a scratch.

I currently use a sharpie and cover it with strapping tape so it doesn't wash off though I do have etching acid and a stencil cutter.

I've been wanting to do this for years. I do have a one gallon with volume markings that I use for blending.

It is a great price. I just checked and ground delivery to Virginia is only $13.00 which is also a good shipping price, especially for glass.

I have as many Mexican carboys if not more than Italian and don't see a significant difference.

Since making the original post I've been researching other production methods and came upon carbonic maceration as an alternate. I also seem to remember a commercial winemaker telling me about it. This year I'm going to split a batch of Tannat and PV to do one carbonic and one conventional. The...

I think you might be surprised how the different yeasts produce different flavor profiles. Perhaps when they complete AF you could fill three one gallon jugs and combine the rest in a larger carboy.

I couldn't agree more with both comments, I think we are all our worse critic. My past 2 Tannats that went to competition both came back with a bronze with most if not of the comments being high astringency. I'm getting ready to blend my 2021 wines and would like to see what trying these...

Yes, all o f the products recommend small increments. I'm more likely to do three bottles of each with different amounts so I can taste them side by side since I have a rough time remembering what a previous one was like.

I already have glycerin but literature doesn't address tannins like the others do. It doesn't hurt to try it though since I already have it.

When I was looking into the gelatin it said it was similar to fining with egg white though I never tried it.

I've been a little unsatisfied with the bitterness and astringency in some of my wines, especially Tannat. Although I like big high tannin wines I would like experiment trying to soften them a bit. I will attempt to modify my procedure this year but want to play around with the 21s and 22s. A...

Using the dimensions given on their website for a flat bottom 120 L the dimensions are 34.7" high by 17'3" diameter. When you do the math to find the volume it works out to be 35.29 gallons. This is the outermost dimensions so there is that error. The volumes still differ a little but it's a lot...

I belong to a winery that also sell beer. Most of their wine events are held in the barrel and tank rooms. Whether it's right or wrong they don't allow beer in either of these rooms. I was told their fear was the possibility of contamination from brettanomyces.

Congrats Crushday! Nice coat Norcal!