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I have had nothing but great service from LP. My only complaint is they insist on using FedEx and half the time Fed Ex shipments from them go astray. I wish they used UPS

I made honeysuckle wine many years ago. 2 1/4 pints blossoms, 1/4 lb raisins, juice of one lemon, juice of one orange, 1 tsp tannin, 1 gal H2O, Yeast (probably EC1118 but I'd probably use QA23 today), DAP. My notes: I put the must in primary for one week, racked into secondary with airlock after...

I measure water carefully but I also monitor SG as I add water

I just wash with soap and rinse well. I use a liquid dairy detergent for this, it has no odor and is designed to rinse completely. Even just washing with running water and lots of rubbing go a long way toward reducing surface bacteria on your hands.

2000-3000 years ago wine was no where near as good as it is today; thanks to modern winemaking practices and good sanitation. Also, if you practice good sanitation you won't contaminate your wine. Take your sample, test it and return it to the batch.

Interesting concept: The Latest Alternative to the Glass Wine Bottle | NUVO (nuvomagazine.com)

I used to produce goat cheese and sold the bulk of it to restaurants. They save wine bottles for me. I'm sure any of us could get a restaurant or 2 to save bottles.

True, if a wine would oxidize that quicky it would be ruined by the time you finished drinking a glass of wine.

This is routinely done by wineries with very old grand cru Bordeaux. Old corks become brittle so the wineries recork

I agree that larger quantities are preferable. I used to heave those 5 gallon carboys up to a shelf but my poor aging body revolted. I used a come along to raise 15 gallon kegs above my head for siphoning. Now I use an inexpensive transfer pump to move things from one container to another.

I prefer to use a transfer pump which costs a fraction of the AIO-about $75 USD. I think AIO is probably a good piece of equipment because so many users love it. It's a bit pricey, though and I think a simple transfer pump is just as good except that you can't use it to fill bottles, a minor...

No, 1/4t is more than enough for 23 litres. Years ago, I used to use half as much meta as recomended-1//8t per 5 gal and never had a problem

I agree with those who stress the importance of final gravity. A wine can be very dry and still taste "sweet." The apparent sweetness is actually fruitiness. I find that many kit wines are quite fruity. If you want something that tastes drier, you could always add tannin to the kit.

So they say but I routinely use #9 corks in screw top bottles and have never had one break on me.

I used to use this when we had a dairy. The acid rinse is not necessary but is used to remove milkstone. Note that milkstone remover has the same ingredients as Star-San

It's called "heavy Duty Dairy Utensil Detergent" by Dairyland, available at TSC. I use it for dishes and in the wine/beer cellar.

Yep, I've done this. Be sure to wrap skins up tightly

I usually run water through everything til it comes out clear then I run meta through. Frequently I run dairy detergent through everything-it's designed to rinse easily and completely and is odor free. I always use meta prior to storage and just before use

What do you mean? Do they pump pressure into the source vessel? No. They have an impeller in the pump mechanism that sucks the wine from the source vessel.

I use a 120V transfer pump from Midwest Supplies. Can pump from a carboy on the floor to an elevated carboy. I no longer need gravity and do everything from primary fermentation to subsequent rackings on an elevated counter. The pump takes care of degassing.