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Been through there. It's dark in there!

Nice jugs,if you can get hold of them.:D

Some of those gals have biceps bigger than my thighs!

Forget about weeks, months, or years for bulk ageing. As WM 81 says, all wines are different. The best way to find how your wine is ageing, is to taste it. If you bottle it a bit too early, it should still develop in the bottle.

I'm sure that's what,Tailors, in my younger days, used to ask you when measuring your inside leg for a suit. :slp Oh no! I've just remembered it was, "Which side do you dress left or right?"

I have never seen one of these. If I did so, he would probably be arresting me! :f:rdo :d

I used to watch my Mum make wonderful bread when I was a kid. She just used cups and spoons to measure. However, I used to work in a bakery when I was younger, so I know the only way to be really consistent is to measure accurately and use bakers percentages.

I always add banana water to the must, been doing it for years. It helps to clear and adds a bit of body.

Ordinary table sugar is fine. Just make sure you read the table properly, as the amount of sugar added is different to the sugar already in the must, as adding sugar will increase the volume.

Down in Cider country, old timers used to say they threw a dead rat into the vat to give the brew a bit of body!

Thank you so much. I have ordered a 5 gallon drum of vegetable oil in anticipation of your kind gift. I don't know the custom regulations, I just hope it gets through and is not considered a terrorist plot! :rdo:f1:slp:D:D

We're lucky in the UK, we don't get the green gunge from our wild Elderberries.

Table sugar is fine for making wine. Table sugar is no good at all for making tables :D