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We are all adults. John, An explanation/notice as to why you deleted my original post would of been considerate on your part. The chit-chat forum is just that: chit-chat. Forum threads are like tv channels- you can always skip over the channel and watch something else. And just because...

Moon is awesome! Da moon is phreakin' awesome tonite!!! Causing tide level problems in Miami I hear....

I guess we need to have a list of exclusions as far as allowed subject matter for the General Chit-Chat forum. My thread concerning the use of wine in a marijuana water pipe was deleted. I received no notice, warning, or explanation about the removal of said thread. The modesty of our moderators...

your idea has merit and is probably a wise course of action.

Thirteen pounds will only generate about a gallon of wine typically. Going forward I would recommend picking upwards of 70-75 pounds to make a 5 gallon batch. The more you have on hand the better chance of having a good end product.

I believe I remember reading in one of my reference books that the maximum differential temp between must temp and yeast starter temp is 16 degrees F. If you exceed that range it can cause a thermal shock to the little guys that eat sugar and ***** alcohol.

North central Arkansas -Ozarks

Haven't ventured into using the pump for bottling yet but I do intend to that next spring/summer when I bottle. A release of some sort is probably a good move as you suggested. I'll check out your product offerings in this area.

Here is a couple shots of the Tostito Jar Manifold. As a side note I used an old motorcycle inner tube to make some rubber gaskets/seals for the jar's lid where the components enter/exit.

As I rapidly approach "three score" in age I have no choice but to adjust my lifestyle to accommodate my ailing back. I have rigged up a vacuum pump for fluid transfer to eliminate picking up those murderous full carboys, especially the 6 gallon jobs. After purchasing a Thomas vacuum pump off...

Information is hard to come by this varietal. I have no idea how to best approach fermenting it. Perhaps the first time around I will just proceed as if it were a white. There will hopefully be several years down the road whereby I can try different methods to see how it varies as an end product.

This is considered a rose grape AFAIK. I know the juice I have collected for testing has a rose color to it. I am like everyone else in knowing very little about this varietal. Information is scarce.

While I realize medical marijuana is not a cure all for everything I do know of people afflicted w/ Crohn's who have realized improvement in pain relief with marijuana. It is worth consideration for those who may have exhausted other means of treatment...

I think you will be a happy camper with that finished wine. My cynthianna this year had excellent numbers as well. It's really a wonderful wonderful wine IMHO.

I understand what your saying but since the grape juice is just a mild light rose color would there be any harm in letting them ferment like a red? They're not going to get dark in color sitting on the skins. Or would they pick up flavor components that are not desired in a true rose?

These small barrels have fairly thin staves and the original owner doesn't think there is enough thickness to scrape and clean them down to virgin wood.

So does the finished wine have a flavor that reminds you of when you bite into a mulberry?

I would need a TALL ladder to get to the upper canopy fruit. I like the idea of using a berry picker fastened to a long cane pole or something!

I have a couple mulberry trees on my property and I absolutely love the taste of their fruit. It would have to make a fantastic fruit wine the way I see it. The problem is collecting the fruit. There is no straightforward way to retrieve it. The branches/limbs won't support a ladder and placing...

Woodworking is my primary profession. I am hoping to inherit some older 15 gallon wood kegs from a friend who is cycling them out and moving to a bigger size. I am thinking about trying to disassemble the kegs and replace a percentage of the staves to reinvigorate their usefulness. I have a...