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honestly i don’t have many specific use cases in mind just yet except one project, but i know that’ll change once i jump in. I want to modify a stainless steel cart i’ve got, along with my SS crusher/destemmer shoot & stand and the crusher/destemmer itself to build a custom mobile setup to my...

hmmm. so brazing allows the joining of 2 different metals together im seeing. whereas welding this isn’t really typical or easy. why do you think wouldn’t that be more useful than standard stick welding? also appreciate that story about your father lol.

winemakers are a crafty and versatile group so i wanted to seek some advice. i want to purchase a welding kit for home shop use, repairs, and different little fabrication projects but my knowledge is extremely limited. When i started to look into this for a “homeowner friendly” type of kit i...

a small byproduct of improving the base wine but i end up dedicating all my focus on 3gal lol. while the other 20+gal gets some age. which i Got some oak for when i picked up bottles. french med+ and american med. for the fall wines- a Red mt cab and the **** red. Just gotta decide...

I’ve got a bunch on the shelf actually. bentonite dual fine (keilosol/chitosan) never used pectin enzyme polyclar10 also never used all collecting dust. Never really had to bother tho since i’ve been exclusively making red wine. Clarity hasn’t ever been an issue. After so long the wine has...

Preparing to bottle these 2020 rosé’s finally. Just in time for the summer. I kept up on the sulphites but other then that I didn’t mess with them at all. No adjusting or racking or anything since cold stabilizing and lysozyme. Both are delicious. Malbec is bone dry. The cab got stuck at...

Definitely grapes. i’m certainly no viticulturist but i think by late summer you’ll know if red or white. and then you might also be able to determine if they are wine or table grapes by the taste and size. im betting that some people here with experience could rule out a lot and narrow it...

yea but the wine is still loaded with co2 at that point. the time between pressing and racking off the gross lees i’m not concerned if i end up with a less than full container for a few days. as long as it’s loaded with co2 than o2 isn’t doing any damage as far as i know...

awesome updates here. i love hearing the little details involved that we all deal with but aren’t usually discussed. i enjoyed reading your posts. i’ve had similar experiences with this chilean fruit. optimal numbers. healthy looking fruit. small berries. little waste. resulting in damn...

well then hope this neighborly vine isn’t just a gateway vine. will try to avoid some press cake this fall might which could put me smack dab into the downward spiral of the throes of vine growing. maybe the fam will give an intervention before i’m a lost cause. thanks for the heads up bud ;)

looks awesome man. If venturing into whites i guess a filter setup is inevitable. i still haven’t needed one but i know it’s only a matter of time. Especially if rosé is an annual thing. and bottles for $6 a case?! i hope you were wearing your ‘rona mask- because that’s straight...

lol. yeah didn’t mean that literally or legally. Just questioning if it was realistically able to be done. and thank you fir the thread link. it’s exactly what i needed. this is perfect and exactly the type of thing i was curious about. you make it sound so easy tho! when the time...

My next door neighbor has a grape vine for red wine grapes growing wild and it has recently grown into my yard. When I noticed a couple months back I sorta convinced it to continue growing up my fence. Surprised to see just how quick this sucker grows. This might be a stupid question- But...

Well i’ll be damned. Kudos to South Africa for their transparency.

also just got my order in from morewine today. got a couple of those additive packs specifically made for frozen brehms must buckets but work just as well for juice buckets. love this pack. red additive pack $8 (was $5) for single packets of goFerm, fermK, FT rouge tannin, opti-red, &...

ahh Fresco. yes. that’s what i meant when i said ‘fuego’ as the one brand that contains an added yeast at the plant. not sure why it would be double price though. just for yeast? my bet is the person giving you that info wasn’t fully informed. Because i’m pretty sure all brands are balanced...

i’ve used both stix and spirals. both french and american at light/med/heavy toast levels. (medium-plus only saw w the french iirc). and hungarian adjuncts i’ve only seen chips and cubes— no stix or spirals. anyway- from my perspective there was no discernible difference between stix and...

hey- welcome to your new obsession! The only thing i can think of is just overloading the sugar higher than your yeast’s tolerance. So that the yeast will max out before all the sugar is fermented leaving residual sugar. But that’s probably difficult to hit a target sweetness accurately. And...

was it the brand Toro ***** with a big bull logo? how did you confirm this info? couple years back i went on a damn mission to find out more details about my juice buckets contents. Getting info was like pulling teeth. things said on the phone would contradict info posted and i ended...

no i was genuinely asking! i know 3.6 is kinda like the default safe target ph. but one of my best wines was around 3.3. and i know some expensive commercial reds can be around 4.0. all over the map! Was curious if certain varietals or variables factor into how you adjust must.