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I don’t recall the post- I just remember the L. Didn’t even come close to working lol. So they next year I crushed in the basement sparking the fruit fly pandemic and a whole other set of impromptu riggings. Took a few season to find the best approach to crushing at home but I think I’m there...

Everything I’ve read online says to absolutely not use your kitchen oven. For multitude of reasons. I’m not even flirting with that idea. The LAST thing I need is for something to go wrong. I’d be in the backyard no doubt. But pushing daisies rather than a tent. the 2020 cold box was a...

I know man. I’ll have to train myself to keep ideal hours. The last thing I want is to fall into a nocturnal body clock. That would be terrible! I agree. That’s why I’m dead set on powdercoat at this point. As I plugged away the last few days I’ve come to that realization. But I also can’t...

Next week I start a job that requires night work for a couple months. 4pm-11pm maybe. finding free time during the day will be MUCH easier then

Trying figure out how the hell to get this thing to 400° for ~20 min. if I can then I wanna get one of those home powdercoat setups. Got a 4’ SS cabinet sitting unused. I could get an old electric oven, rip out the heating elements & controls to gypsy rig into the cabinet maybe. Or something...

thanks. That manual is helpful. I’ve been referencing another chart. for Grifo. It’s from my local spot in Jersey. Last 20 pages of the catalog are essentially parts lists for different winemaking items. And Grifo is basically the same thing as the Enoitalia aside from roller material...

Ended up loading up on a whole arsenal of options for this task. Don’t care if I never use the majority. It’s just a bunch of junk from everyone’s favorite high end boutique harbor freight. Odds are I’ll end up using none and fall back to good ol elbow grease & steel wool. Also, I was today...

Yeah that’s probably the safest thing and makes sense—-too much sense for my impulsive brain. I’m already knee deep in disassembly! Lol No turning back. Swinging by Depot after work for some grinder & multi-tool abrasive attachments. doing 2 batches again this season. The earlier D Red...

Sandblast & powdercoating not worth it. Got a couple numbers back. For the cost of $800-$1,000 I’d be better off just getting a new one. Taking this apart is a project. And my fear is breaking my stones to do all that then not getting it reassembled properly. But like anything else...

welcome to the “wth is growing on top of my wine?” club. Both these threads linked below are good informative discussions regarding your EXACT issue j think. Correcting Flowers of Wine Lees Rising to the Surface? Main takeaways from these discussions: -Many of us deal with this -We...

Somehow the proper url was lost during the copypasta. That link you posted just directs you to gmails homepage.

Reaching out for quotes.

This C/D is over 30 yrs old with multiple layers of paint that is all chipping off at varying degrees all over the place. And if you’re not familiar with C/D’s like this one— there are ALOT of nooks & crannies. Not sure how I’ll go about it yet. Power washer, orbital sander w/ heavy grit...

Made some more progress on the C/D mobile unit. Basically finished. Just need to permanently mount the uni-strut frame into place, add a spray plate, and then get that SS buffed & shining. I was worried those cuts would make it flimsy but still more than strong enough. And the 1/16” edging...

One think to keep in mind that most of these commercial natural ferments are doing it with much less risk then we would be since they are repeating the process year after year. They know their grapes front & back. Usually sourcing same fruit for years or growing own. And adding cultured yeast...

Yeah I remember hearing something once about wine improving with age. Looks like the story checks out.😁

Hey yo! What’s good Paul? -Pintos said they hoped to have their menu up this week -Keystone said freakin Labor Day -And procacci bros, well you know their deal already. Safe to expect grapes soon after Labor Day thru mid October regardless of online presence. (Use their FB for grape...

Yeah look at the pic I posted above. The 6.5 necks are different than typical. Never seen them sold new though. I got mine in a Craig’s list purchase.

Harvested 35lbs of grapes early at 11% Brix (1.044sg) Added 4lbs sugar & 1/2gal water (no second measurement but estimated at 1.073sg) Fermented dry to .990 All is good. You’ve got yourself an 11%abv wine over there.

I feel the pain. The 6.5 smooth Italian Carboys are a both blessing and a curse. Love having the larger size (mine is closer to 7gal actual vol) but the width and different neck can be awkward. They make special larger handles that fit around the main lip. 6.5 Carboy handle. They look exactly...