Search results

What’s your point?

I have also drilled a hole in the lid, put a grommet in it to fit an airlock. This worked well too.

I always use a commercial yeast. I pitch the yeast and do the primary fermentation all in the same bucket, with no overflow. If you're worried drape a towel over the top, just in case it wants to spill over the edge. When the S,G get to 1.01 or lower, transfer the wine to a carboy.

I follow the instructions on the packet and let it rip, the only issue I seem to have lately is not reaching a SG of less then .96-.94 and my wine taste in the fruity side. I’m a fan of 212 & 1122.

It does Look yummy. Nice glass too

The past few nights I have enjoyed a chilled Riesling back sweetened with blue berry flavor. Goes perfect on the patio with a slight OMG summer is almost over chill in the air.

PM sent.

U pick vineyards around Chicago? Tell me more please.

REGARDING FLOOR CORKERS, TRY YOUR LOCAL BREW SHOP, MINE RENTS FLOOR CORKERS, i RENTED SEVERAL TYPES BEFORE BUYING MINE.

Second from the right with the mustang t-shirt?

Maybe we should bet on which guy is Nocal....

I bought this product called Straight A from my local home brew shop, followed the instructions, soaked over night and it worked fine.

Hi, I recently picked up a couple 5 gallon carboys from a garage sale ($15 bucks each), made in Italy, typical of the ones I normally buy new from my local brew shop. One was pretty clean, the other not so clean. The guy used them for making beer so the inside of the one has a film on the...

Thanks, I agree, I wasn't planning to fill it, just displayed it in my wine room. I was worried about any air born bacteria I might have exposed my wine to while racking. I'll put the bung on tight and move it to another area in hopes that whatever is going on will stop.

Hi, I bought this old (maybe ten years old) 15 gallon oak barrel as part of a bunch of wine stuff this guy in my area was selling. The barrel was in pretty rough shape, all the staves were loose, as were the rings. I decided to tighten up the rings and fill the barrel with water in hopes of...

Thanks to all for replying......I think I'll be okay for now but will need to find time to rack & add K-Meta just to be on the safe side.

Hi, I normally rack and add K-Meta every three months. Unfortunately I have been pretty busy these past months and haven't had time, looking at me notes it's been 4-5 months since my last racking. Just curious to know how long you folks go between between racking. I'm guessing I'm fine but...

Thanks, I think I'm leaning towards a manual. Can someone check my math.....1 lug equals around 35 pounds, which will make about 2 gallons of wine?

Any thoughts on crusher/de-stemmers......manual, motorized, size?

Do you have to toast the staves once you sand them all down?