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I work with 316 all day at work, heat shouldn't change the characteristics of the SS, it is not a coating, the 316represents the alloy the SS is made from. However, as wade said, you probably would have serious balance issues if you bend it. 316 is pretty tough material, I wouldn't worry about...

This seems like it would be pretty easy to clean and maintain...

I have also heard of labeling them as "Test Samples"

How old? I think if it is more than a year old it may not be up to par...

This was my first kit. I messed it up pretty bad, but was able to salvage it with help from the forum. My wife poped the cork on the last bottle (which I was unaware of)a week ago when we had friends over. It turned out to be awsome, especially for my first try...

I had one of the double lever non-adjustable corkers. I overfilled my first bottles and had the same problem. The next batch I left room for the air and put the bottles on the floor so I could put my weight into itwhile I corked them. It worked well for me,but I did upgrade to the floor corker.

If you are filling them an 1 1/2" from the top and your cork is a 1 1/2" there is not enough room for the air to compress which will keep the corks from going in all the way. I usually fill mine so I will have about 1/2" or so between the cork and the wine.

How full are the bottles?

If you have the money get the Ultimate Starter Kit. The hobby is very addicting. I have only been doing this for about 2 years and have spent well over the cost of that kit...

When you filter the wine it should already be clear. You are using the filter to polish the wine and give it the sparkle that commercial wine has. You should only need to filter one time, you can do this just prior to bottling or you can filter and let it age, up to you. As for racking, you...

I had the same question with the same kit about a year ago... It is generally not recommended to oak a Pinot Grigio (Gris), the oak could over power the characteristics of it. If you want to oak a white, get a chardonnay!!!

In Carboys: Pinot Noir (5 gal) WE Italian Pinot Grigio (6 gal) Blueberry (2 gal) Apple-Peach (2 gal) Blackberry (3 gal) In Fermenter: WE South African Shiraz WE Australian Verdelho On order: WE Australian Grenache/Mourvedre WE Gewürztraminer WE Spanish Tempranillo/Cabernet...

Also, if you remove ieSpell Check it may also remove your library for other Microsoft programs. Learned this the hard way...

In most Microsoft programs ifyou hit F7it will bring up spell check.

I have one and it works great. I really don't use it that much, due to my limited space I don't feel that I can properly sanitize it. I like to dip all my stuff in sanitizer and I have no where to do that. Any suggestions? How does everyone else sanitize theirs? It works great and I would love...

I went with all 4...

Just pitched the yeast in mine... Man I love this hobby or addiction, whatever it is...

The first with many to follow I'm sure... Congrats...

masta, They came with the kit. It says to take the amount of sodium hydroxide added to obtain a color change and multiply by .25 to get acid content in percent tartaric. The kit also includes Phenolphthalein (acid indicator solution) you add three or 4 drops to the sample prior to...

I added them all...