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any recommendations for places to buy frozen cherries? To augment my cherry picking? I'd love to get a 5G carboy going, but I don't know if I can get my group to give me the required 40lbs of cherries they pick! Going to follow this.

I'm interested in some of this stuff too. Need to round out my gear, and upgrade a few pieces.

Looks like that's about my speed. Could you ship it?

The above refurb ratchet press still available?

I was just looking over the recipe again, and the "yeast slurry" from another batch of wine primary fermentation? That's the lees at the bottom of the first racking right? Soooo Skeeter Pee is meant to be a side project along with another batch of wine then? I saw @PandemoniumWines didn't use...

I'll check that out @iridium, blackberry wine is also on the list of to-ferment this summer. I did that search "blackberry wine" and it turned up too many results! Can you point me in the right direction?

That's straight forward enough for me, thanks!

My in-laws have an awesome vine/s going in their yard in in the Pacific North West. Already, mid-late June we're getting raspberries off the vines. I'd like to look into making raspberry wine out of it. I found this recipe but it calls for 4lbs of raspberries, and another thread on the forum...

screw driver, or broken stick to push the cork into the bottle. That or "sabering." I like bicycles, Campagnolo 171 Euro wine opener anyone? https://www.campagnolo.com/BE/en/store/big_the_corkscrew ooo, this looks fun too

I'm about to bottle my second batch of wine. It's sort of a blush wine from an unknown grape. On my third go around next year, I will try pressing the grapes before fermentation to reduce some of the acidity I can taste, and bring the color lighter. Initially I was planning on adding some...

Measured SG today and got 1.018 and 1.021. It started at 1.090 and 1.091, and it's been five days. I'm headed out of town for two weeks, so it's going to be a long primary fermentation. I did put air-stops in, they bubble a little faster than once per second. One of the carboys I have has a...

Now it's really rolling in there, so I see how the cloth on the top is good. And after the primary fermentation about wraps up, I'll decant into new sanitized carboys of course, with small head. short video of rolling fermenation https://photos.app.goo.gl/YD5kpeAZudnDDuPh7

That makes sense. Thanks!

Last time I did the primary fermentation it was with skins/grapes in a food-grade trashcan. I would frequently push the grapes down - but this time, I sqeezed the grapes beforehand and am doing primary fermentation in two 5 gallon carboys; about 4 gallons in each for foam issues. Should I be...

Thanks for the encouragement. That 002 batch is doing nicely. I've got a 5G and 1G down there. I decanted once already, and it's just sitting around aging and slowing building up more stuff on the bottom. Much slower than the first decanting of course. In a few more weeks, I'll see about...

Decanted last night from primary to 5G carboy and 2 1G jugs. SG was at 0.998, 70F. Looks to be happily bubbling away. Looking forward to this batch! In a year...

So, here's what I'm looking at now. On 2/14/18 I started at 1.102 SG, and after six days, on 2/20/18, I'm down to 1.002 SG. I can decant today into carboy and some single gallons, or I can wait until 3/8/18, for 22 days in primary fermenter. Any thoughts? Is the color change interesting?

related question: how does one know when to go from the primary trashcan/bucket to the secondary carboy?

I also like that wine rack - seems more simple than the air brad gun, thousands of little sliders all over the place.

thank you @Stressbaby and @Scooter68. It's good to get some confirmation!