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They are in the craft bin

I worked in extractive metallurgy research lab at BrushWellman (now Materion) for 10 yrs. pH calibration and storage was a pain. Not to mention the glass probes broke when you sneezed on them. I never test pH. If it tastes sour I add CO3, if too sweet/flat, I add acid. Just me being sick...

I have some older #9 corks, they seem a little dry from age. I tried moisture to no avail. No amount of tweaking would get those puppies into a 5/8" neck, and I use a floor corker. Get some #8s They should work fine. Smaller corks, #7s, will limit your shelf life.

I agree with WineMaker81, Add a rescue yeast and wait. 1.000 sg will be really sweet, especially after some time in the bottle.

I have threatened to make some SP using 1/3 lime juice 2/3 lemon juice some orange zest and fortifying with tequila. Just haven't done it yet. If anyone has attempted something similar, weigh in. I don't need to reinvent the wheel.

I had a kit take 4 months to finish. I would add a small amount of nutrient first. If that doesn't work add some recovery yeast like e-1118. Give it time.

I tried adding wild grapes to a kit of Barlolo. Worst stuff ever. I think the grapes were not ripe enough. That was 2013 and I still have most left. (That's because Rocky told me to be patient). I put the grapes in the batch in the evening in the basement, the smell was so bad it woke me up...

I am late to the discussion. I always try to add grapes to juice pails (drums). Here's how I break open my grapes. de-stems as well. Rubbing grape bunches through an upside down plastic milk crate also works. You get purple hands though.

Forgot to disclose the volume It was a 50+ gal batch so 36 gal Cab Sav, 12 gal Sangiovese, 4 lugs merlot (8 gal)

I emulated a Super T with 75% Cab Sav juice, 25% Sangiovese juice and 4 lugs merlot grapes. I toast my own oak. Turned out good enough to claim BIS in our county fair. Not the same as a CA fair. Plenty dark enough with the merlot grapes.

I have added both frozen and dried fruit to kits. A most recent success was a $40 Amazon kit, Valpolicella, I added 3 - 4oz bags of Aldi's dried mixed fruit. My wife loved it. All gone. Rocky, I have to try the green apple tweak.

I stopped degassing with the stirrer a couple years ago. I keep it in carboy 9 mo + and let it degas on it's own. I could only do that after I built up an inventory of drinkable wine. Doing so allows tartrate to fall out and gives time for all particulates to settle. I took 5 years for me to...

kevinL Some may call this sacrilege I use 4 gal PET water carboys. I have about 40 of them. Easier on my back and free. I do about 200 gal per year now.

I prefer the juice, but I always add grapes.

9 months later I let the wine set on the lees for a long time. I think maybe a mistake for the r-212 batch (40 gal). Kind of a funky taste. Barnyard? Any thoughts? My fear is SO3, not enough nutrient for the r-212 during fermentation. I have bottled much of the 71b-1122 batch. (45 gal)...

I can't find that concentrate in either Amazon or Ebay. I have made wine from 1/2 gal concentrate and you do need to add sugar back. I did a Ruby Cab years ago from that stuff, added marquette skins from cake of a local winery. It turned out great. I added 4 bottles of the Cab Sauv...

We have had this boy 4 yrs now. We just wanted a couch dog, but the vet kept nagging "You should learn to show this dog" So we did. 2 RVs, 25000 mi, 16 states, 30+ weekends, countless hot dogs for the fairground concessions, donation of 20 cases of wine for group dinners later, we are glad we...

I plan on 6 months for clearing, minimum. I've stopped using any clearing agents.

I use scrap paper from my business, ink jet and glue sticks for the reds, this is cheap and labels just rinse off. Whites are a different story, I have, in the past, sprayed my labels with lacquer and it worked fairly well. I am going to try the Avery 22827 labels.

I get to brag!! I must admit there was not much competition, but a win is a win.