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When I oaked mine last year, I used M+ Hungarian oak spirals and left it in there for a little over two months. Just opened a bottle last night and it was nice and smooth. YMMV though.

Currently, the lady and I are watching Mr Robot on Prime. We've also been watching Masked Singer, the new Supermarket Sweep, and Bob's Burgers to lighten the mood since Mr Robot is a bit bleak, lol.

Day 12 report (if anyone was curious): I made sure the hydrometer was calibrated, and it has been stuck at 1.006 for the past three days. According to the yeast strain specs, the wine temperature is 63 degrees, which is within its "happy place" (59-77 degrees.) While it's pretty common to...

Sorry I didn't mention it earlier! It's the RJS Double Down White. After some digging, I told myself not to add any sugar. I'm seriously out of my game lol. Sorry about that!

Update... It's fermenting. A lot. Already down to 1.048 lol. Going to cold crash it since the wine temp was 78. Since the SG is that low, would it be possible to make a simple syrup to bring it back up?

Yep. If your city/town has a website, it might be somewhere on their utilities page. Here's what mine looks like

I use tap, with the exception of early-late spring simply due to the runoff going into the city's three rivers. Luckily, I can ask for the monthly mineral readout to make that determination. Many of my other friends around here that brew typically do that as well with no issues.

I know you should always trust the numbers, but it was bubbling a bit and had that lovely yeasty fermentation smell. I'll definitely keep a close eye for the next few days. If it hasn't, I assume 118 be the best to get it going?

Once it was pointed out about the 3 gallons, so about an hour after pitching the yeast.

Besides flushing out the kit bag (to get the rest of it out), I didn't add any water so it's straight up juice (SG was 1.165)............... Yeah, I missed something glaringly obvious. Just added the additional 3 gallons, and the corrected SG was 1.085. We'll see how this goes!

Well that's a monkey off my back! Now to get some 3 gallon carboys and I'll be all good. :)

I started a new batch today. I went through all the motions and had thought it was a six gallon kit, so I measured out as such. Well, it turned out to be a three gallon kit. So I dumped six gallon measurement worth of yeast into a three gallon batch. This is a lost cause, isn't it?

Four things: -Not all yeast is created equal -Reading the hydrometer correctly -A ha! (more like haha) Owning more than two hydrometers. -Not needing to over-complicate things.

Thanks! Here's the link for the BA-11 strain on Scott Labs. I couldn't find anything about multipliers. I just want to make sure that I'm not overdoing it.

I always see nutrient demand and temperature tolerance listed on the spec page for yeasts. For instance, I'm about to make a white blend using the BA-11 strain. The nutrient demand is high, and the temperature tolerance is from 50-77 degrees Fahrenheit. This may sound like a dumb question (I've...

That's a beauty of an engine! Looking forward to see what's next!

Maybe I'm missing the mark, but this is all marketing. I work in marketing in the music industry and see it every single day. Here some examples: A guitar company could make two of the same guitars, one of which has different pickups, wiring, and fancy designs. What will they do? They'll only...

Walker's Wine Juice. They're located in Forestville NY. Looks like it's only about a little under two hours away. https://walkerswinejuice.com/retail/home/

Thanks! I kind of had a feeling it'd be more of a "your mileage may vary" if/when/how to conduct it. But yeah, the blend is (IIRC) Sauvignon Blanc and Chardonnay. I'm on the fence because, the winery I worked at always had their Chard go through MLF for said buttery notes. The rest, more...

I'm thinking about going through MLF on my next batch of white (I've never conducted it before). I've been doing some research and I've seen some discrepancy when it comes to WHEN to begin. Some say start at 0 brix, others say to start at 5 to 8. Is there a hard and fast rule as to when to...