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Hmmmmm! Interesting spin on oaking wine. I think I'll try it...thanks for the tip (hack).

The 71B was purchased this year, the 71B-1122 last year. Not sure why Lalvin would put out two of the same yeast strains with different packaging. Thoughts?

Good morning, quick question; what's the difference between Lalvin's 71B and 71B-1122?

I haven't used oak in a while and thought I'd add some to the Chilean juice that's coming in this week. Question is should I bag the chips in a cheese cloth prior to dumping them or just dump them, saw dust and all? Also, I plan to add them in primary this time instead of the bulk ageing phase...

I've used them, but never lay them on their sides, just worried about leakage. I use them short term storage......say after bottling and don't have enough wine to fill and cork a regular 750m bottle. I have a buddy that only use these types of bottles, he never corks..... too lazy or too much...

Hi, I have a 2016 Montepulciano that I bottled after bulk aging in a carboy for almost a year. I normally rack four or five for times a year and never had issues with clarity or sediment. I just started opening a few and notice sediment on the side of bottles and the clarity is pretty bad. What...

When I first started making wine (from grapes) with a bunch of Italian fellows we never added commercial yeast. It was all old school......picked up grapes on Saturday, crush/de-stem on Monday, leave in huge vats punching down the caps twice a day for a week and press on Sunday. Racked...

Most of us have copper water pipes in our homes........I don't see the concern.

I use the handles but ALWAS support with the hand under the carboy. Knock wood......

Crystal clear......what if I wanted to back sweeten? Any recommendation?

Hi all.......I normally don't make whites and had a quick question; how long do you folks (bulk) age them? I started a bucket of Riesling back in October, racked it once after primary and it's been sitting in a carboy ever since. Thanks

if I'm not mistaken pressure is pressure, negative or positive. I think they test fittings for both. Anyway, it hold a negative pressure fine. Also, I was thinking.......I wonder if this set-up would work with large head space.

Hi, check this out......this is the proto type, I plan to rig my other seven carboys with the same way to help degas. I normally use my brake bleeder to degas each carboy individually. It takes time but seems to do the job. With this set-up I'll be able to hold pressure on each of them, going...

Yes, by everyone.....LOL. Thanks......

Basement wine room

Okay, if I open a bottle, pour the wine in a bowl, break up a chocolate bar and add it to wine, let it sit until the bar is diluted that will do it? Or are we talking about adding chocolate during the ferment stage?

Just wondering.....is there liquid tannin? I normally add the powered stuff during secondary.

RE: White Labs WLP675.......good to know. I've used it for a few years, never could tell whether it started or finished. Always wondered if the stuff was working and/or worth the money.......now I know.

I enjoy experimenting to improve my wines......does anyone know how many egg whites for a 5-6 gallon carboy and when would you add them?

Anyone ever hear of adding egg whites to wine during the ageing process?