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And there you go. Cleared... by Scott, on Flickr Time to rack.

Good call! I’ll order the bit. Thanks for the input.

Okay, question for those of you with experience: The staves on my press originally were tapered back-to-front by about 1/8"+: IMG_2608 by Scott, on Flickr I've seen other, newer presses that had no taper at all. Does this matter either way? I have a bit at MLCS that I was going to buy to cut...

FWIW, I've seen references that the irritants and allergens in walnut are almost entirely (or entirely, depending on source) restricted to the nuts, leaves, and roots. I've also read that the sensitivity to the dust is a different reaction than to juglone. YMMV. All this good discussion...

And, FWIW, bowls and spoons. An interesting read: Walnut Cutting boards - nut allergy trigger? I'm not sure ATM what I'm going to use - budget has come into play very heavily in the past week, and I may end up using what I've got on hand rather than buying more wood. My cherry isn't all...

+1 to this

GREAT discussion! Exactly what I was hoping for! Thank you, everyone, for the open exchange of ideas! Regarding the above, I *think* the cited graph is in reference to copper oxides and hydroxides, not elemental copper. I found a source, that didn't cite references (though it was from a...

Okay, because these things interest me, I did some research into the two copper sulfides (copper (I) sulfide, Cu2S, and copper (II) sulfide, CuS): Neither seem to have set exposure limits for ingestion. Sulfur salts of heavy metals (of which copper is one) are generally very slightly soluble...

Okay, may be adjusting the plan: Found a guy locally with well-aged 4/4+ black walnut. Which is about my favorite wood. And a good enough price that it's tempting me dearly. Also considering Waterlox as a food safe finish. Hmm...

Good thought - I've got a buddy who just started using screw tops in his winery. I'll drop him a line. Thanks!

I looked, and didn't see anything about bottles. I haven't called yet, but will when the rose I haven't started is ready for bottling. Same with Waterloo - not responding to emails, but haven't called yet. I did notice that Winemaker Products says they distribute through Keystone Homebrew...

Quick update: Dosed at about 1.4 grams/gallon on Sunday. This is at about 48 hours post-fining: Clearing... by Scott, on Flickr Very much improved. Still a little haze to it, but it's early, so I'll give it a week or two and see where we're at. But it's looking much better already.

Yeah, they don't have the gray ones at our Lowe's. Only the non-food grade ones. Other option is to use my two 10 gallon ones and split the batch, but I'm doing limited skin time for this rose, and I think it should all be in one container for the maceration.

Looks like this won't be an option for the dragon fruit blend. Maybe I can source them for the rose later this spring...

FWIW, no one around here (that I can find, anyway) carries the gray or white Brutes. Prime is probably my go-to on this, though the lids are as expensive as the Brute! I'm having the LHBS do the crushing/destemming, so no lid isn't really an option for getting the must back home.

I know, right? Almost comical if it weren't actually a bit scary. FWIW, the sulfide smell is mostly gone today. I'm not sure why it keeps coming and going. I think it's going to get another light-ish dose of sulfite and will just sit a while after that. Hopefully time helps a bit.

Thanks - good advice. I'm hopeful the bentonite will cure this, but if not, I've done about all the intervention I think I can. Will just get sulfite and sit after that. I had some sauv blanc a while back that was cloudy in bulk storage and eventually cleared on its own. I bottled it, and...

Very helpful, thanks. Time to start trolling Prime.

Hi all - I have a batch of berry/dragon fruit going right now. Fermentation was uneventful. If anything, it was perfect for this - used K1-V1116, the ferment was cool, two additions of Fermaid-O. Fermented to dryness with lots of nice, fruity aromas. Sulfited when racked. Dropped a lot of...

Haze for days. IMG_3262 by Scott, on Flickr So, the pectic enzyme and heat may've improved things a little but clearly (well, not clearly) there's still a haze. Next step: Bentonite.