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It wasn't as good as the last tasting a few months ago. I did note that the cork slid out very easily and wine had impregnated the cork almost all the way through. As it was my second batch I used very cheap corks and I fear that they're not providing the quality needed for 3+ years. It didn't...

There's a lot of good info in here about barrel care @boatboy and @Johnd have posted lots of good info and I've learned much from them. When using a barrel make sure to follow the barrel prep instructions closely. After that I will use a mix of kmeta and citric acid mix to sanitize the barrel...

Now you're into an area more like the wine storage room I built 18 months ago. I wouldn't change a thing. The concrete floor is fine, the window AC is great. In case you didn't see it in your research here's that thread: https://www.winemakingtalk.com/threads/small-wine-room-project.53667/...

Sounds like a great project, have fun. Keep us posted.

And I'm afraid that's part of the challenge of being a business owner these days. I used to do Art Shows in small communities and I discovered that talking doesn't pay the bills. I hope we're just on the wrong side of a pendulum and that it will swing back before it's too late.

Having lived in Arizona for 25 years, and now Maryland for 5, I can say that I greatly enjoyed and really miss the smell of creosote after the first summer rains.

I've been using BM 4X4 on just about all of my red kits for the last 18 months. I don't know if I could ever tell the difference between it and a wine with the sure fire EC 1118. I've never had any issues with the 4X4. Maybe others with a better palate can discuss any flavor or structure...

My oldest Lodi 11 Cab turns 3 years tomorrow. I'm torn, I want to taste it but I don't want to lose another bottle. I'll wait for a nice night to BBQ a Porterhouse steak on the Kamado Joe I'm picking up this weekend and we'll crack a bottle open then. This wine transforms first between 18-21...

Johnd helped me with the 'new posts' button this morning. At the top center of the page next to the white letters "Members" is a hard to see black lettered "Forum". Hover on it and at the bottom is the "new posts" button. You may also have to mark all forums as read, higher up on the hover...

Fortunately I am not blessed/cursed with a wine connoisseurs palate. I'll never be able to describe wines like you see on TV or in their advertising. But what that means for me is that I can like what I like, and dislike what I don't, without having to worry about nuances that may sway others...

I think consumption at 2-3 years is more a factor of eager drinking than a limitation on the aging of kits. Depending upon tweaks you do with a kit you may or may not get as much continued improvement with age over 3 years like you do with some commercial reds that need that long to bring...

Me too, and the older I get the more I realize the consequences of it.

Well, I think we've done a good job scaring away the original poster.....

As a teenager I did a lot of week long hikes in that area. I'd love to go back.

Yep, and it's a shame because it's beautiful.

A beautiful October day in DC.

Welcome. I know you didn't ask this but I think your assumption is off a bit. It is not critical to have minimal headspace in secondary. In secondary you will still have plenty of naturally outgassing CO2 to provide the protective cap. You will also want your wine to have some oxygen to keep...

My room is about 280cf. I think for chilling purposes your 5k AC unit is probably too small to have a quick cool down without condensing, and freezing, the humidity. Your dual solution is good idea for your set up.

I've never come close to having an ice issue in my 16 months of use of my inkbird on a 5k btu window AC unit. During the hottest months the AC only runs for about 3 minutes every half hour. Gets the room back to 58 just fine. I don't think it's on long enough to ice up.

I suppose you have your reasons for wanting it at an angle, but I would be concerned about the effect on the airlock you might use, whether the air bubble would move from the neck to the upper edge of the carboy and exposing a greater wine surface area to air, not to mention the wine moving into...