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I'm up in hasbrouck heights...once I get home from work I'm gonna look at ur stuff...I'm sure I'll take some stuff off your hands...currently stuck in traffic so I gotta sort of pay attention to the road..

BTW....if anybody has a need for restaurant quality equipment and your not in a rush...Im usually pulling my companies equipment out of failed restaurants in nyc a few time a week..they usually auction off the entire contents of these places and equipment can be had on the cheap....got a 90...

well I have a couple of things at play, I don't currently have all the tannin I need for all 4 batches, im waiting for Malo to end and I only transferred from the buckets last week... throw in the holiday season and im gonna have my hands full for a bit...given the time frames of the manufactuer...

Define PITA?

you guys are right about the rouge....it say add at crush, but in the description on morewine.com they say if your adding post ferment allow time to incorporate...im in the carboys for 2 weeks so im pretty early in my aging To Use Sprinkle directly onto must and either mix well with your punch...

I've been pondering the same issue, I've kinda been assuming that with out skins I'm gonna lack the tannins, I have 5 gall of sangiovese, a blend, valpocella, and syrah...was planning on hitting each 10 gram pouch of tannin rouge....any thoughts?

Hey...earlier in this thread there was mention of buying grape skins..I poked around a bit and haven't been able to find...I've been pondering the fact that I'm doing juice pails which are lacking skins, so may lack tannins..any insight?

Well, to be clear..I'm not the boss so I dont pay for the stuff, I should have said..seems like more ez to just get another carboy..carboy 25.99 or so..lasts forever if you dont drop it..just seemed overkill albeit novel and interesting

Did you try adding citric acid to the water you soaked them in? Manual said to do that to neutralize the pad...but possibly? Soap is base, so maybe try that? I've never noticed anything with mine but does concern me...

I use argon when welding....Interesting... as an inert gas sounds cool, but sort of pricey no?

You never drank New Jersey water I guess...lol

I ran into the same issue....ive been told it takes almost a year to settle out, im gonna rack manually 2 times over the next 6 months before I try the filter again. that said, with the middle filter pad I got about 3/4 gallon the was as clear a a chardonnay before the filter clogged

So, I went apple picking with the fam, and as usual I picked too many (by about 50lb) anybody have a recipe that starts with raw apples? or........Was thinking of making cider from a recipe that popped up on my facebook feed and then just fermenting that with additional sugar?.. please let me...

I have a mini jet, the instructions are pretty specific about not flushing it with anything but water

every one of my pails was fermenting with the wild or whatever they put in the bucket on packing by the time I took it from the refridgerated warehouse to my house which was only a 15 min drive...I used bm4x4 and everything seems to be going smoothly...just transferred out of primary tonite...im...

just want you all to know I have crush envy....hopefully some day ill be doing it like you all...kudos and nice work!

Well its all bottled...considering its my first attempt making wine, im pleased...that said I have learned a lot and look forward to next seasons harvest

Started as 6 but lost a lot in racking...o also found putting a huge strainer bag in the bucket helps when primary is done just pick up bag and wring out a little...makes taking easier . All in all for my first wine ever I'm pleased, but would definitely up my fruit to start with, and try to go...

Hey...dont know what kinda of land you have, but I grew all mine....50 plant is enough to yield 40lbs....plants are cheap if you get bare root