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I did give a link. In my comment above. To a video. If you do not see a link option: Go to Youtube and search for "MoreWine!'s Variable Volume Lid Gasket Exposé"

So.... Maybe consider the rubber one instead. Trying to hack the vinyl with tricks and tips may not be worth the time (and every day of delay will affect the wine).

Also known as "British Engineering". If you got a leak, you tighten all the fixutures. If it still leaks, you put a tray under it and call it "character"..... 🙃

Not fully correct. Phylloxera has environmental conditions and limits. It is uncommon in Washington vineyards, for example, and vines in Santorini are self rooted due to the soil. And many vineyards with sandy soils even in California have had good results on self rooted vines. As with all...

First thing to consider: Gasket type and material matter (black and clear (vinyl) gaskets were not as good as white gaskets (rubber) -- you seem to have a black gasket): Ideally, your gasket should not leak. Only the blow off valve should show gas escape.

One normally wants to control, and limit, yield no matter if growing self rooted or grafted vines. Increased yield tends to decreases wine quality. And both rooting systems can easily produce higher than ideal yields if allowed. Hope this helps.

You may find some ideas at a topic I posted 5 years ago. https://www.winemakingtalk.com/threads/your-favorite-corkscrew-puller.58181/

I see you wear glasses. As do I. They are both optical lenses and should be, and can be, treated and cleaned similarly. So I would say simply treat the surface glass of the refractometer the same as you do to get your eye glasses clear and clean. As for me, I rinse with water. Even add little...

If everyone will allow me a funny side note.... Both of my wife's parents were MD doctors. And a funny story from her mother, when she was a pre-med, and was involved in her first actual delivery. She asked, if the procedure was sterile (for anyone not aware, births can be quite messy). To...

Actually a complex topic.... For too much information see: https://www.txwines.org/wp-content/uploads/2021/08/MLF-Management-ABotezatu.pdf For a more set of three simple options see...

I pressure wash my staves. No problems. And I have very old presses and staves. So age alone is not necessarily the issue. My staves are oak and beech. Also I use only a retail pressure washer, not a commercial one, so not that powerful. Otherwise, if a pressure wash damages the staves that...

Yes, one can do that.... But I would not suggest it myself. For one thing, properly maintained staves do not need it, and anything you add to wood can leech into the wine (even if the product claims it will not).

Always interesting to see how others do things. :-) My 2 cents... First, many of the chemical cleansing products mentioned here are not available here where I live in Central Europe. Personally, I use cleaning products from Enartis (Sanaton and Detersol). While these are sold "over the...

I crush my grapes. Not whole cluster pressing. But I do track volumes so I can answer this question. Sort of. Because different grapes have tighter clusters than others so the first volume measurement** --- harvested grapes in a bin --- is rather variable. That being said, basic rough numbers...

I answered a similar question 5 years ago: https://www.winemakingtalk.com/threads/grape-press-skin-contact-wine.57702/post-660497 It may need an update. Mostly in the "red wine" style of making "orange wine" (which I now prefer to call Amber wine --- which I understand is the more traditional...

@zappoid - Being from the Georgian Republic .... do look into making "karvisperi ghvino" wine. :cool:

Confused by this comment. I never de-stem my white grapes, and press in my basket press. Works fine. Online resources are often not really for small wine makers, but for commercial wine makers. For one thing, I do a light press. So the chances of any bad effects from stems is almost zero...

I have to agree with @winemaker81 here. One does not need a 100 L press to press 100 L of must. Because basket presses are designed to be reloaded. That is you fill them up, press, remove the press tree and press plates, add more must and press again. One can easily process twice, or more, the...

One gets at least, in the best case scenario, what one pays for. Nothing more. Worst case, or more often the case, you get a lot less. One should not look for a Cadillac in a Cracker Jack Box *. Just saying.... * Shamelessly stolen from Meat Loaf: "Two Out Of Three Ain't Bad"

Yes. Keep the wine aerated. Stir it often. And a really good stir. Punch down any cap, and get everything in the container into suspension. Many times a day (at least three times, or four or five). The reason is the "bad" yeast and bacterial will grow more with less O2 so give that primary as...