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I agree, LP has the rest beat, even when counting shipping. I just wish they carried RJS kits

I used to get Bergamais (similar to Gamay used in Beaujolais)--ready to drink within 8 weeks. No longer available. Pinot Noir (no skins) is good young. I recently bought light-bodied Gamay from Wine Lovers, It's pretty good on bottling day, 8 weeks from start

I, like you, used to use a bottle filling system that relied on a siphon hose and a spring-loaded valve to fill bottles. That was a PIA but I don't know how many 1000s of bottles I filled that way. Now, I use a transfer pump to pump wine from carboys into a bottling bucket fitted with a...

Chitosan poses no risk to those with shellfish allergies. Those with such allergies are allergic to the protein in shellfish, not the shells. Chitosan is made from the shells. See as well, Safety of chitosan processed wine in shrimp allergic patients (rcaap.pt)

Yes, a poolish is the secret to a really good dough. I make one for my french bread--89g of H2O 89g flour, 1g instant yeast. Let ripen for 8-16 hours +/-

You will find that carboy volume varies quite a bit from carboy to carboy.

I would not use a container like this for storage. First of all it is difficult to control head space. Second, they breathe. those 2 things invite oxidation. You can get plastic carboys for much less than glass, you could even buy 5 gallon carboys of water, just pay the deposit, use the...

I guess I am both a prepper (someone who is prepared?) and a back to the lander. My wife and I lived off grid for 18 years, we produced nearly all of our own food; we said, "If we don't grow it, we don't eat it." We didn't have a generator but did have a gas refrigerator. We heated and cooked...

I bottld my FW SB on 1/14. I agree that it is quite dark for a white wine and also a bit flabby, not characteristic of SB. Where's that grassiness? It's somewhat alcohol forward but also kind of chewy like a chard.

I bottle my PG within 8 weeks from beginning the wine. I wait for complete fermentation in the primary, rack into a carboy and add fining materials, 2 weeks later I rack off the lees then 2 weeks after that I rack again, I may bottle at this point if there is very little sediment but I usually...

There is no need to get the corks wet when using meta--a strong solution of meta emits a cloud of SO2--we've all gotten a whiff of it. Simply suspend the corks in some kind of container like a sieve or strainer over a vessel containing the meta solution. Or, you could close up the corks in a...

Macerate during fermentation.

I chopped and macerated the apples for about 5 days. I added tannin, pectic enzymes and used Montrachet yeast. When I pressed the apples I added sugar.

The first Chenin Blanc that I made was with Aussie juice from PI. in 2018. It was excellent with no additions or corrections. I immediately fell in love with Chenin Blanc, light, fruity with floral notes and very drinkable within months. Sadly, I've misplaced my notes on that one although I'm...

I tried making wine from apples in my orchard--several different varieties. The results were way less than spectacular. Very little apple flavor or aroma carried over into the finished wine which was drinkable anyway. I also tried using apple cider which I bought and had the same results.

One problem with using barrels for long term storage is head space. Laying the barrels on their sides reduces this and therefore reduces the amount of air in contact with the wine. Also, what on earth is wrong with your wines? Even wines fresh from fermentation should be at least drinkable.

Yes, I thought, "Maybe those who drink wine also do things that decrease their risk of getting COVID"

Astringency and acidity are not the same thing. You can have either one without the other. Wild American grapes (and their domestic varieties like Concord) are quite high in acidity. This is a case where MLF might be beneficial. Otherwise, a judicious use of KCHO3 might be helpful. As for...

When this thread showed up on WMT I thought, "Another crackpot idea about COVID" Then various articles showed up in the news sources that I frequent. Here's a sampling New Study Suggests Red Wine Reduces COVID Infection Rates | Wine Spectator New Study Reveals The Relationship Between Drinking...

I am a Rhône ranger and would love to see a Rhône blend. Also, a good rosé, Provençal style or Rhône style or Italian or Spanish.