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Hey mike, care to share your sourdough bread recipe?

I like that idea of a pump on a timer, but see no need for weighing it down too. the wine you pump over will weigh the cap down. my only concerns are .. Make sure that all external surfaces that contact the wine (the gajillion hole pipe and your eductor) are placed inside inside your primary...

A hen. You can tell by the accessorizing.

I use this method for ducks and chicken too. Great results as it provides more even cooking...

Nothing is more pretty than a cooked turkey. Share the beauty and posy your pictures here.

no fancy lights, no background dancers no studio enhancements just a guy, a guitar, and a microphone. This is REAL talent!

ok, so you are going from the crusher straight into the press? Because you are not macerating the must, a lot of the juice is "locked" into the pulp and it takes more pressure to get the juice out. Here is my two cents worth of advice. First, go SLOW. use gentle pressure (at first) to...

Just about every decision you make in winemaking will affect the notes and flavors... Type of grape what yeast to use. temp of ferment slow or fast ferment type of nutrients when to rack how many times to rack ph/acid levels weather to oak or not type of oak and duration Oak barrel or oak...

Welcome back. Ask questions. That is what we are here for.

One other simple thought is that you need to do a fine straining on your first test. I have found that particulate matter will throw off my TA test. For a PH test this is not as much of a concern. A lot of particulate matter settles out of the wine after fermentation giving a more "pure"...

Seems to me that any lady that "goes for the grapes" has her priorities straight!

Perhaps you already have. Perhaps a barrel will make your very drinkable wine even better....

When it came to oak, the first question I had was "to oak or not to oak". So, I made a 2 carboy test of the same wine, on with, and one without. I then did a blind tasting with a number of my friends. All of them preferred the oaked version. Personally, I agreed wit them. OK, my first...

Damn.... just...... DAMN.....

I have to post this..... https://www.bing.com/videos/search?q=make+america+italian+again+video&view=detail&mid=007BE95F300A8BB8B33E007BE95F300A8BB8B33E&FORM=VIRE0&ru=%2fsearch%3fq%3dmake%2bamerica%2bitalian%2bagain%2bvideo%26src%3dIE-SearchBox%26FORM%3dIENAD2%26pc%3dEUPP_

I use my primary fermenters. I rack, then rack back. SSVC tanks are too expensive to simply leave empty.... Tip: I float some sheet plastic over the top as I fill the primary to reduce air exposure. I also add a shot of k-meta for good measure once I am done.

Care to post the full recipe BB???

Welcome back.

being from New Jersey, my advice is to make sure you have a car with lots of trunk space. You need space not only for the body, but also for picks, shovels, and a big bag of lime. tee hee.

I would simply sprinkle onto the surface.