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Welcome back!

I've tried I've tried soaking in OxyClean but with many wine brands I still end up having to scrape with a razor blade and put in a lot of elbow grease. The oven method has worked so much better for me. I was afraid that it would be harder to clean the inside after baking but it was actually...

The yellow jackets have gotten more of my raspberries this year than I have 😢 🤬 I've got traps every where but they are still going strong.

We ended up with over 15 pounds! I'm so excited 😀. I'm going to make a straight huckleberry DB with 12 pounds and then I'm going to make a Quad Berry DB with the remaining 3 pounds, in addition to homegrown raspberries, blueberries and strawberries. 🍷🍷🍷

Huckleberry DB coming up!

Not at all! As a computer/technology nerd myself, I love the stories.

I have the AIO so seldom have to move a full carboy but I can see the appeal of a crate if you do.

I can remember the party line too. My husband and I were married in '84 and we had one for a couple years after that yet.

I've never refrigerated my fining agents. I know chitosan can get crystalized when it's been too cold (it's the B part of the two step fining product) and I've had problems with it when it does. I don't know what to tell you as far as your next step other than waiting it out now, but hopefully...

Welcome, welcome, welcome! Grab a glass of wine and pull up a chair 😅

I've never considered that. How would you do it? Just sugar and Kool Aid to ferment or the black cherry after it's done when you backsweeten?

Designing my labels is one of my favorite things too! Here's one of mine...

I thought of one more! Buy yourself some tubs to set your carboys in. I've had one break on two different occasions. The first time, I had 6 gallons of wine all over my floor. Thankfully, I had purchased the tubs before it happened again. I just bought laundry tubs and cut them down so I can...

Welcome to the forum! Growing grapevines in a pot is interesting and having a 50 year old vine is amazing!

I agree with @sour_grapes...I kind of think it's the Campden tablets. I've always had a devil of a time getting them to absorb into the wine, even with crushing. I know it's hard to measure k-meta for a one gallon batch so I understand using the tablets... they're just a pain in my opinion 🤣

Peach needs a bit extra pectic enzyme as well, in my experience, otherwise it's hard to get to clear.

I've made a ton of little mistakes in my wine making journey but they usually work themselves out in the end!

It actually effects my lungs so horribly that I feel like I'm having a bad asthma attack. Even the amount in the lemon juice I use for SP or DB is enough to set me off, so I usually hold my breath until it's all poured into my primary bucket and I can walk away until it's dissipated a bit. The...