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Ok, so it's a corkage issue. so why don't we bulk age longer? Although I think I understand that some wines may benefit from some oxygen exposure.

What is the difference between the two, and yes, I know one is in a bottle! What changes from one to the other? I always thought that the bulk aging was better as 'it's all there', I have heard of 'bottle shock', is that the issue?

I was so intrigued, I bought 2 seed packs of this. I just have to find a place to plant them!

Oh, they're tomatoes! I'm like: 'I would have thought it would be red!'

Yeah, that SG is way high, I think that you probably didn't add water to it. I would dump it into a food grade bucket (~2 gal.), add water until the hydrometer reads 1.030 and pitch EC-1118 yeast, or Premium Rouge, and let it sit with a loose cover on top until it slows. I did note that you...

. . . always have the $2 instruction manual checked, if you uncheck it, it's now your liability. You could even have a pop-up, when you uncheck it, that confirms that you know the risks.

I have looked at my collection of Finer Wine pamphlets, and have said to myself (shaking my head) 'why don't they charge 2$ to include the instruction manual! I don't need it, and it provides a small revenue stream, and reduces expenses. However, I will say that they are well done. Include a...

Label Peelers has them for sale, I don't know the price point , but . . .

I'll go the other way, I always pitch yeast, then just lay the cover on top, to keep things from falling in. The CO2 from the fermentation keeps the wine safe, and the loose lid allows for easy daily stirring. Lock it down when your hydrometer tells you to ~1.020SG. Wine is very forgiving...

Someone mentioned 'University of Florida' (UF) earlier, but I can't find it now to quote it. Good thing they didn't name it 'Florida University', lol!

Amen to the above. Questions are always welcome, usually others have the same questions!

Can't eat beef anymore (cholesterol), but my mouth is watering!

I have no extra equipment for degassing, time is my degasser(?)! It also improves the wine.

Do you have to buy a kit also at Finer Wines? Oh, maybe because they have to be kept cold, I'm not sure it would have any margin because of that.

Store made rotisserie chicken pot pie, and boxed Woodbridge chardonnay. My life sucks (lol!)

Tony, everyone thinks that their chili is 'The Best' and 'Famous'! Problem is . . . mine's 'The Best'!

FYI the Bordeaux that I tasted was from 'extra' wine that I put in 1L bottles. I was thinking today that it probably was sweet because it didn't get any other additions, after primary and EM. The 5 gal. carboy is probably OK, I haven't added oak yet either (soon). I'm going to say it's...

I looked at the desciption on the LP website, it should be dry, I might have made an error along the way so don't take my experience alone to heart, I'm human. I'll try it again, this Co. has been pretty upfront about a lot of things, I'm going to say that this was MY error.! A desert wine...

It was the Tavolta. It was good, sweet, so it might not have finished fermenting. I looked later at the descriptions for both Bordeaux's, and they said 'dry', this was not dry! . . . however, it was good, just a bit sweeter than I expected. I'll take another SG tomorrow, and see what it...

* yeast need oxygen to build cell walls as part of the budding process, ,, not for alcohol production. Cell population doesn’t increase once you get to 2/3 sugar fermented out. ... to be clear, does alcohol production start after the budding process (or restart)? . . . if sugar is added...