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Hi, quick question. We pressed last week on Sunday, the SG was around 1.8. the last few days the temps dropped in my house, the must is around 65 degrees. The SG hardly changed. I did not pitch any cultured yeast, all natural/native yeast. My question is; should I pitch a commercial yeast or...

Yep, My taste buds have changed. For instance: I oak more these days then aI have in the past.

As I alway thought; wine making is not all science, it's a little science and a lot of personal preference. Back when I started making wine, almost 20 years ago now, the stems were a no no. Supposedly adding bitterness to the finished wine, now it seems to becoming a popular/alternate to adding...

Hi, this is pete1325. Yes, I’m still interested in the barrel.

Not sure a lug of grapes will help the white wine juice as much as it does for the red juice buckets. I do the same thing for the red wine juice. The extended maceration for reds works well, not sure you get the same results with whites. I would let the white juice settle down to room temps, add...

I used this method for the first time with spring Chilean juice buckets to extend maceration. So far it's made a huge difference in the process. More body for sure. The bags make it much easier to manage the mess as well.

I don't number the bottles from each batch but do number the bottles. After corking I put a number on the cork, then place them in the rack. I keep a ledger close with the name and year with that cork number. so when friends/neighbors/my girls raid my cellar they know which wines to take, cross...

I do, no issues...thus far.

By the looks of it.....I don't think it would be water/wine tight anyway.

Not much to add cause I bulk age in glass Carboys, but want to follow this thread for future reference. I have a 25 L Barrel coming soon and want to be prepared when the time comes to age in barrels. Thanks for starting this one.

I built my wine room a few years ago, it was a winter project. it's a bit messy in these pics but normally always clean. My slop sink is just around the corner, outside of the room but close enough. The room is a 12' x 18' area. It's my little get away when I need to take a break from the world...

What size barrel is that?

Wow.....now that's a sink! My plastic slop sink would never hold a barrel, not even an empty one.

When is the best time to check/adjust PH? I'm ready to bottle some reds that has been bulk ageing for a year. I think it might be too late to start testing/adjusting....No?

Sweet toys......I have a wedding to save for, sooooo no toys for me. Prioooorities!!

How do you get the bags out of the carboys? seems like they would be too big to squeeze through the neck..or are you just using them during PF? Open top, no cover?

Smart!

That's why I use spirals.....I add at all stages of ageing. and remove, or leave in per my taste which can be based on the wine type. I like my Cabs on the oakey side. Pino's not so much.....per my taste buds. spirals are also user to use. drop in, pull out. I've used chips and cubes. they are...

Some local brew shops rent the floor corkers. That's what I did before buying one. it really makes a difference. JMO.

All good advise, thanks so much for sharing. I like the string and piece of towel idea........