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This is what I believe happened. Like ByanM said The aircraft holds are not always pressurized. and the decrease in pressure pulled the corks.

Thanks , guys. I'll probably wait until I make a run down there to see him and take EXTRA bottle so he will have a supply of wine.

I packaged up two bottles of wine for my son down in San Antonio . UPS left a message on my phone that the package leaked/ was ruined/ blah blah blah. How can wine be shipped without them busting open the package.? I'm pretty sure that I had enough bubble wrap and the box was in good shape...

That is an excellent choice for young red wines. Works nice. Like Arne said, Keep it in the fridge. Lasts a very long time that way.

Very nicely put , Sour-grapes . Well written and easy to understand. I might add that I wanted to raise my Sg only a bit from 1.085 to 1.090. I wouldn't' want to go any higher than 1.090.If I went higher, it would make the finished wine a little harsh to me. If I wanted a still higher ABV...

I started this Merlot from Cru international today. My first wine with oak chips and grape skins from the kit. Very happy to be making wine again. Sanitized all my equipment and added the water, bentonite, bagged must, oak chips EC-1118 yeast, and dried grape skins. Following the instructions to...

Just got in a Gran Cru Merlot kit this morning. Tomorrow is the first of March. Wine making time.!!!

Welch's Concord makes an excellent wine. and My cherry/ blackberry turned out so sweet that I had to pour it down the sink. I wonder what it is about cherries that causes that?

I have a Gewurztraminer that is 3.4 PH The Sg went to .994. It is the same way but it is expected to mellow out. The traminer wines may take a little longer to lose the tangy feel. I plan on adding 2 oz. of Apricot flavor per 3 gallons before bottling to give it a little character. You might...

Made this label today. I ran six copies before I saw that I put the wrong date on it. No harm done and easy enough to fix. Those are the Gewurztraminer grapes and vines in France/Germany. Kind of a border thing.

I wholeheartedly agree with you on the PH meter as opposed to test strips. With test strips , I could never get the same reading twice. The meter is infinitely better.

This wine , like Dragons Blood, is made to drink within 2 months of bottling. It will never make it to a year. I may have to let a batch age for that long ,but it keeps me from sampling the Peach Chardonnay, Gewürztraminer and white Cranberry that I'm trying to stay out of. I'm sure most of us...

Thanks for your well written post. I have a SG of 1.100. Ph is 3.61 and temp is 74 F. I will add 1/2 tsp. dry tannin to 1/4 cup of warm water then add to the must. Sorry to say that I have already put the two cups of sugar in the must. I'm still perfecting this recipe. It turns out pretty...

I'm making my Welch's concord grape wine recipe again. I have made four one -gallon batches of this in the past. While it makes a nice enough wine, I wonder about adding a 1/2 tsp. tannin to it and if so, when I should add it. The recipe is as follows. This is an easy recipe that turns out...

Thirty years ago, the aircraft manufacturing place I worked at was throwing out two eight foot work benches. I asked for them and today they are still the sturdiest thing in my shop. They wanted to discard them because the foot of the legs had been banged around and curled up. the tops had some...

Something I haven't seen talked about here is; " Why put it in a 6 gallon carboy when two 3-gallons will do." easier to lift and if you decide to do something different, you can do it to half and let the other half continue . Just my two cents.

Welcome to the forum. You say that you plan to make some wine THIS SUMMER. Meanwhile, why not go to the library and check out a couple of books on the subject. I have a couple of books that might help familiarize your self with the processes. One is "The Joy of Home winemaking by Terry Garey"...

Does anyone have a cherry wine recipe that turns out nice without the cough syrup effect. I made a batch that turned out so sweet, I could hardly drink it. I thought that I fermented to dry, after three months it is SWEET!

Definitely the waiting while ageing.

I have made three 1-gallon batches of Welch's Concord grape wine and never had a problem with fermentation. Matter of fact, my wife likes this wine best of what I have brewed. You should be fine, just don't make the mistake of getting it too fruity. I use about 80 ounces of juice and the rest...