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John, Sorry to respond so slowly, been kinda busy. Casey is a Parti color American Cocker Spaniel. Has his 2 major wins and 11 of 15 pts for his championship. We don't show often. Going to Novi MI this weekend but he has no competition, so no points on the table, unless he wins sporting...

I use the 4 gal PET1 bottles from Walmart/sams all the time for bulk aging. They are free at the Primo water exchange kiosk at my local Walmart. I've been using them for 3 yrs now with no issue at all, and I have north of 20 of them. I also have 7 @ 5 gal glass and, 8 @ 6 gal PET1

I love my Ferrari Automatic bottle filler. It stops so you can cork as you fill without an overflow. Cuts bottling time substantially. I can bottle and cork a carboy in about 15 min.

My training is coming along Normal position, hanging at the dog show and First day. Sorry cant rotate the last pix and keep it rotated

Bought a 60 gal. drum of Cab Sav, 18 gal Sangiovese and a lug each of Merlot and Cab Sav. Batch 1. Transferred 30 gal of the Cab juice to a separate open (top cut out) drum and added the lug of Cab grapes. Batch 2. Transferred the other 30 gal of Cab juice to another open drum, added the 18...

I don't think so. When you sanitize with K-Meta. cap it to trap the gas and let it set a while to insure you kill as many critters as possible.

I used to hunt doves on our first property. We had a half acre pond and they flocked to that. I sauteed in butter, then simmered 20 min or so. Always tender and tasty. Any big res will go well with dove.

I did 60 gal of Chilean Cab Franc, Split into 2 - 30 gal batches, both with r-212. One with double the oak (3 lbs chips, both med. and dark French oak) , the other with 1.5 lbs chips, and 5 gal Brehm Pinot Noir frozen grapes. Bulk aging now and seems like they are both gonna be BIG reds.

I haven't posted for months and nobody has missed me. I have to say my worst kits made came to be because of vintner error. I have made really good wine from tweaked Paklab kits, and bad wine from WE LE kits. I shifted to making wine almost exclusively from juice, 60 gal at a time, adding...

I splurged on my first commercial bottle of Amorone this winter. I won't do it again, I'm afraid I'd get addicted. I am getting a couple of juice buckets of that this fall.

I've always in the past treated with K-Meta then introduced R-212. This year I let it go with the inoculated yeast. Foamiest stuff I've ever seen. Makes 3-4" diameter bubbles in a 12" foam layer.

Picked up my 60 gal drum of Chilean Cab Franc Saturday. Divided it into 2 - 30 gallon batches, added a 5 gal bucket of Bhrems frozen 2012 Pinot Noir to one of them, tannin to the other. Lots of oak chips in both (1.5lb in each) We'll see

Thought I'd throw a pix up on this thread

I have found the CO2 levels are my Achilles heel. As many times as I've told others to be patient and take their time I don't follow my own advise. I bottled a carboy last month that is still CO2 heavy. So each bottle will need to be decanted a few times and allowed to breath. Or, I'll open...

I was so slow Masbustelo beat me to it

http://midwestwinepress.com/2016/02/15/tom-plocher/ In this article is appears Verona and Crimson Pearl are the same grape. Crimson Pearl is the hardiest of Plocher’s wine grapes. It has Manitoba vitus riparia parentage that allows it to survive in test plots near Duluth, Minnesota. This...

To late Paul, I'm offended. Also very cheap and lazy.

I get glue sticks from Big-Lots $1.50 for 12-15 count. I takes one stick per 30 btls. They rinse off like a breeze. I also use Corel Draw. I've made a few templates if you want them. I'll try the Dollar Tree hair spray. I use scrap paper from my business, Never a fresh sheet of paper.

RJ Spagnols En Primeur Winery Series Super Tuscan for me too!

I second Jim's thought. I have been adding 1 lb grapes to 1 gal juice. So 18 lbs grapes to 6 gal of juice should give you a nice full bodied wine. Then save the pressings for the kit. The skins will also carry over the yeast strain to the kit.