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Thank you CDrew That's exactly what I have been thinking, I use StarSan, but I was thinking about switching.. THANKS FOR ALL YOU AWESOME RESPONSES. This is truly an amazing resource. MAC,

We use about 30% new and 70% is from last years wine without labels, I have always sanitized both used and new bottles might be overkill but its become part of the process its going to be allot faster now we can do 12 bottles at a time.

Thanks Chuck, I made a case sanitizer with pump and 5 spout bottle filler to use this year. We are filling 850 next week, and plans for the season are going to be 1000 we needed some improvement in the process. I hope this helps cut the production time, last year it took 3 of us 15 hours.

Looking for some input on what everyone uses to sanitize their bottles before bottling SO2 or Star san

Thank NorCal, Great perspective

I just put my buy list together for 2020 we always make 2 vintages a Zin and a Super Tuscan, we have sourced grapes from Lanza and LMP in Suisun Valley AVA, for the past 4 seasons we have gone to Gino Pintos in NJ quality has been good. I was thinking about changing to a different AVA such as...

You Guy are awesome...Thanks for your response's I have filtered my reds for many years, not even sure why i started doing it. I have used the Buen Vino Super Jet with plate filters and about 3 years ago I switched the AIO wine pump with filter setup 5 micron. That being said for the past 2...

Just wondering how many of you filter your wine before bottling? If so what do you use Equipment, and filter size (Micron)? Thanks MAC

I have got mine from here Phosphoric Acid: 25% solution (for AOF) Wine Making Supplies from Presque Isle Wine Cellars last year it cost me $10 shipping was $13 with other supplies I could not find it anywhere local in South Jersey

I blend Alicante with Zinfandel & Cabernet also Sangiovese

Where did you get the SC100 from for $245 great Price.

Kinda of crazy I have a 30 gallon French oak barrel I bought back in 2000, I have been using for 20 years, I have been adding WineStix for oak flavor the past 6 years, still works great. Would not even think about retiring it.

I'm planning do another Super Tuscan this year, I'm looking for some advice from those of you who have blended grapes using Sangiovese & Cab. What % of blend in the mix? For the last few seasons I have been making with 3 grapes. 62% Sangiovese Brunello 34% Cabernet Sauvignon 4% Alicante I'm...

AJ, Like you I was undecided as which to use, I read Fred's post about Estate, I also called Scott labs and asked them why Estate was almost 2 times the price as Complex or Richie, they explained its the most costly to extract and really enhances mid palate without making it too dry tasting...

This year I have decided to add Cellaring tannin's to our wine. Just completed a bench trail and blind taste test. We conducted it with 6 people with all different tastes in wine. To my surprise the higher tannin were all the top picks. Based on the input from this forum I decided to use Tannin...

Exactly what JGMiller said above. Lid sits on your wine, No head space, The bung I use will push out air. Very easy and simple.

This is what I use during MLF, Silicon vented waterless bung

No I do neither, I looked into using Argon but decided against it. Last 5 years no issues with oxygen, I do keep the tanks mostly full.

Victor, I have been using Marchisio tanks 200L and 150L for the last 5 years, I store the wine for 10 months and use Oak staves, I also use Oak barrels 53 Gallon and 30 Gallon. I replaced the seals on all the tanks with heavy duty seals, and replaced the vents with silicone water less bungs. I...

This is what I'm looking into Morewine recommends using this pump float switch and removing the float valve.