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Welcome to WMT!

I inherited this from my dad...

My closest shot came last month at the Boyne golf course. Sadly I fear it’s the closest I’ll ever come. I’ve lost 2 clubs worth of distance as I’m getting older, playing less. This hole was 140 yards.

I would take a picture at the same time every day, every 24 hours. You will see a lot of change in the first few days, then it will slow down. Like @winemaker81 says, it may take a few weeks. Your pictures will be helpful for you to decide when you no longer see any difference in the pictures...

What an ending to a great day. Neighbor is throwing a graduation party and hired a professional fireworks show. Unfortunately when I try to upload the video, the site says the file is empty. This is from the finale. Never saw a fireball incorporated into a fireworks show before. This screenshot...

Freezer is starting to fill up with foraged blackberries, thought I would start getting things lined up for the ferment. My fruit press has awful legs, there is no good way to stabilize the press when turning the crank. Driving around yesterday and saw a sign in a guys yard saying he does...

Sorry for your loss. I suspect the carboy was heat damaged at some point in its life. Like if you were to fill the carboy with a few inches of hot water with cleanser. The lower portion of the carboy is much hotter than the upper portion. My cleaning protocol is to use a jet spray, so the...

I’ve never heard of NEEDING to check the temperature. Some red wines are fermented fast, so higher temps, and temperature measurement may be required to avoid over heating the yeast. I don’t think your in this situation. Is this a kit you’re making? I would generally follow the instructions...

You say the recipe calls for finishing fermentation and then rack, but that’s not what you do, racking at SG of 1.010. It’s not wrong, just different. The theory in leaving the pulp/skins in, but making sure the lid is snapped on tight and your airlock is bubbling (probably slowly, but enough to...

That looks like 1/2” or there about? If so you’re fine.

I assume you mean you have (1) 3 gallon container, and not 3 (1) gallon containers. You want to have an oversized container for the initial fermentation. You will be stirring the must twice daily to keep the skins/pulp from forming a cap, and the cap drying out. All you need is a loose fitting...

I don’t think the butcher block oil will prevent staining. If it was me I would apply a fresh coat before every usage, sounds like a lot of work. So I would probably not be diligent enough to do it. Minwax makes a polyacrylic protective finish. I would use that, several coats, get it down in...

Worked for a few months maybe, but things can grow in water. Kmeta is highly recommended if you use water, replenish frequently by adding powder to the airlock. I stopped using Kmeta/water since I couldn’t know for sure if the Kmeta was sufficient. With Everclear/vodka, if you see the liquid...

I would not use a cleanser in an airlock, nor would I use a sanitizer. I only use Everclear because I can get it. Not every state can legally sell it. Another alternative would be to use a bottom shelf vodka. No matter how much gets into your wine, it can only help, not hurt. The same can’t be...

I’ve used 4007, but always kept a heat belt on the carboy to keep it at 75F-ish. I usually let it go 2-4 weeks, then sulfite at that racking. Never have done a test to see if MLF was completed. Given the issues people have reported it’s possible I have not been getting the most out of 4007...

Assuming you have correctly topped off your carboy to reduce the headspace, you will not have room for the finishing blend. I would add the finishing blend to a sanitized carboy, then rack your wine into the new carboy. You may end up with some extra wine, I would drink it to see what it tastes...

For a port, stabilization can be as simple as adding spirits to get the ABV up to 20%. You can still add sugar without worrying about adding sorbate to stop the yeast.

I would get rid of those brass fittings. In a high acid environment like wine, it can leach copper into the wine. You want to avoid that.

Maybe they will be interested if you say “if you stock a pallet, I’m buying a pallet”!

I’m not a mead maker, so take these comments as coming from an “educated outsider”. Mead is difficult enough to ferment given that honey has anti-microbial characteristics. The spices also have anti-microbial properties. The cloves, ginger, pumpkin pie spice (which by the way includes cloves...