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It just need several batteries in various unknown states of discharge and old keys for every lockable item you have ever owned.

Love that about this site… that and all the knowledgable winemakers 🙂.

You are the first to mention a politician. before that I would say it’s not political… but it has certainly strayed very far from wine making 🙄.

When I was a kid we ate chain link fence five days a week…. AND WE LIKED IT !!

I guarantee you the management team is organized and speaking with one voice to maximize their position. Why would anybody think it’s better to deny that same thing to the workers.

One method is to make the fruit wine then add peppers when fermentation is almost done to let the heat infuse into the wine. You have more control of the heat level to that way.

Welcome from a fellow woodworker turned winemaker.

You racked pretty early and it looks like you still have some fruit pulp in there (gross lees). I would rack again and add k-meta. After that any lees are just dead yeast cells (fine lees). I age my wines on the fine lees and don’t rack again until bottling.

I don’t think they died, just stopped dividing when they ran out of food. If you were to add more sugar they would have likely reinvigorated. When I leave a starter overnight it’s usually still by morning as you described. They take right off when added to the must.

Silly man… everyone knows you put on top the car and tie it down with twine. Maybe add a couple dollar store bungee cords for freeway speeds 🤣

Welcome to WMT.

Plastering the living room ceiling. My shoulder is barking at me now!

Ten days? I’ve had fermentations finish in four… my guess is it’s done already.

The first year you typically let the vine grow however it wants. Ignore the form since you just want it to put down good roots. Next spring you can prune to the best vine and start forming a trunk. You need to remove the tube in time to let the vine harden off before winter. So maybe a month...

Welcome. First, if you want a sweet wine the typical process is to allow the wine to ferment dry then stabilize and back sweeten to your taste. You can search the site for “back sweetening”. You can pick a yeast with a high alcohol tolerance and get in the 16% ABV range… perhaps a little...

What do the commercial vineyards by you have? In the Midwest I see mulch or turf grass. I’m keeping a relatively weed free strip under my wires by hoeing… they are new vines. Long term, I’m thinking of going to mulch

I get 36” of rain a year so no help on the irrigation! How many vines do/will you have?

What!!! You’re not MAKING the cabinets yourself????? 🤣

Welcome. That is a beautiful view indeed!

Yes ☝. With my one experiment the blend was better than either one. Like you said, each yeast brought something and together they were better.