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Hi all - Last fall, I bought a press as a winter project (no, it's still not done...). With it came a Budde & Westermann Iron Corking Machine: Budde & Westermann Corker by Scott, on Flickr Budde & Westermann Corker by Scott, on Flickr There was some interest on the above thread...

After seemingly a lot longer than should have been, I got the Chilean Syrah, Carmenere, and blend bottled a few days ago. Capsuled and labeled today. 2020 Chilean Syrah by Scott, on Flickr 2020 Chilean Carmenere by Scott, on Flickr 2020 Apricus by Scott, on Flickr The blend (Apricus) is...

First taste. Success! Happy with this, after everything.

Agreed. I grew up watching Son of Svengoolie on WFLD in Chicago. Loved (and still do) those classic cheese-o-rama horror flicks. To my delight, several years ago I found that Rich Koz is again playing Svengoolie on MeTV Saturday nights. My family hates it... I like the labels.

The label for the fruit wine we just bottled: 2020 Bubba’s Blend by Scott, on Flickr

Ended up at 2 cases even. Finished the bottles tonight. Best part is I had help: Tasted nice this afternoon. Here’s to hoping things stay golden.

Let’s hope it stays clear.

So mostly clear. A little hazy still. Going to let it sit a few more days and rack off the fluff. May hit it with Dual Fine, may just bottle it.

So, two weeks on, and... ...nothing. Or nearly nothing. I spent most of the time away on a road trip. Came back, and there's a layer of flocculent, almost gelatinous looking, at the bottom, but the wine is still far from clear. My son is done with his spring semester, and will be returning...

Okay, really grasping at straws here, but I fined this with Reduless during the sulfide wars. I dosed at 3.6 g/6 gallons, or 0.6 g/gallon, which is the top of the range recommended by MoreWine. I looked on Lallemand's site, and this equates to a little more than 15g/HL. 15 g/HL is their...

So yesterday the wine was again about 85%+ cleared. A little bit of haze but could still read through it. Decided I'm going to let it sit a couple weeks anyway, but needed to be racked out of the BMB into something appropriately sized. Which in this case was a 5 gallon carboy, with the...

Well the wine is largely clear. Letting it go a bit to make sure. May rack it back to a 6 gallon carboy to minimize the headspace though. There’s been zero sign of refermentation so I’m not too worried about that, but the way things have gone, maybe I should be...

Bryan, this has been a huge PITA the whole way. Ferment was cool and controlled and the aromas were wonderful after primary. Then it started in with sulfide odors. Fought that for a good long while, had haze issues off and on, hit it with Reduless, fined it afterward to ensure any residual...

Before sweetening, 0.990. After sorbate and sweetening, 0.998-ish. You replied whilst I was beating up the wine s'more. Before I did this, in the space of 20 minutes, the wine had about 85% cleared. I dunno. Still smells good, still tastes good, does not taste "zippy", though it never did.

Okay, so the wine cleared perfectly. Today was (supposed to be) bottling day. Racked it off the sediment into a bucket. Wine still clear. Filtered from the bucket to a 6.5 gallon BMB. Uh oh. Wine's cloudy again. Let it sit a bit, hoping that it's somehow entrained air from the filtration...

As in the haziness is just entrained gas? I'm thinking not: Hmm... by Scott, on Flickr I was kind of thinking that at first because of all the agitation dissolving the sugar, but there's definite sediment dropping out. It's almost clear now. Will probably let it sit until next weekend then...

Hi all - So the berry/dragon fruit wine I've been working on, which has had sulfide issues since the second racking (but that I seem to be on the good side of now) was ready for sweetening this week. Wine was totally clear in the carboy. Racked to a bucket (about 6 gallons total), added in 3...

Update: Have checked a few times since the last racking/sulfiting, and no detectable sulfide coming off (touch wood). In fact, it's quite a nice aroma, so I'm hoping we're on this good side of this now. As a special bonus, my son is coming home next week for Easter. This batch is one I make...

Well, fining with bentonite cleared the haze wonderfully. Have been experiencing off-and-on sulfide odors for a couple weeks - one day nothing, then next day, can smell a little sulfide. Comes and goes. Splash racked off the bentonite yesterday. The sample I pulled smelled and tasted great...

FWIW, Facebook Marketplace usually has tons of basket presses of various sizes. May have to troll a bit to find what fits your needs, at a price you're good with, but that's part of the fun, isn't it? 😉