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I use a spray bottle to give each bottle a mist of K-Meta. Then on the bottle tree for 10-20 min., then filler-up.

I store mine vertically with distilled water in the cap. I rinse and then calibrate with the buffer solutions. I keep the buffer solutions tightly sealed. Works fine. I'm sure it is not as accurate has the units I used when I was in the research lab at Materion, but +/- .05-.1pH for wine...

I've used the Jumex nectar to make peach wine. http://www.winemakingtalk.com/forum/showthread.php?t=51117 They turn out quite good, At least they disappear quickly.

I use the chips in primary only. I never use the thief then. I just put the hydrometer directly in the bucket. When I get to 1.01sg or so I remove the chips during transfer. I line bucket #2 with a strainer bag, and transfer from #1 to #2 by pouring. Then gather the bag, squeeze it out...

Are you moving ? I know Andersons is on the other side of town. but I'm sure you could get them all from them. I get 10 at a time from our store. Never even makes a dent in their empty pile. I've stopped saving empty cases and just get new ones as needed.

Yes, but the shelves will handle the wt of glass as well. I ran it by my architect golf partner. I would /will put in 1/4" ply vertical dividers to protect the glass carboys from contact with each other. I only have 3 glass carboys.

Tried the first bottle of the 2016 Barolo. I bottled 8 gal last week (only 111 gal yet to go). Decanted it to open it up some and it was pretty good. Not nearly as good as it will get, but if I drink some of 2016 now I can stretch out the 2015 I have left. Waiting to order 60 gal of Chilean...

Got tired of tripping over them on the floor. The vertical support is double, shelves are oak. 235 lb per shelf with the 4 gal carboys 300 lb per shelf with 6 gal carboys

I thought sure someone would call me on that. I'm not an engineer, but after years of pilot plant work, I would think the rubber rollers would limit the crushing of the seeds. Thus limiting the release of oils and the arsenic contained in the seeds.

I'd hate to bruise a grape

This topic has popped-up several times recently. I use the 4 gal PET 1 water bottles (30 of them, free is good) The key is the composition of the bottle. The older 5 gal water bottles may be polypropylene or polyethylene, both can be O2 permeable. If the symbol is PET 1 or PETE 1 as...

If the frozen must has been sealed from air and kept very cold (sugar is an antifreeze), It probably wont matter how old it is. I always add something to the juice buckets to bump them up. In order of preference: Fresh Grapes, -- Alacante, Corinth, Cab Sauv, ... Frozen grapes Marquette Cake...

I would add oak chips to the primary. For me one cup to start, then oak sticks if needed during clearing and bulk aging. NO Sorbate! (picking up on a theme) Since you are going to make a dry wine you will not need the sorbate at all.

For a dry red lower than .960 sg is my preference. I also leave out the the chitosan and let time do the work.

My wife and I like full bodied reds, I Started with WE kits and followed the directions to the letter. That's a good way to build your confidence and experience level. Then I migrated to cheap kits that I tweaked the heck out of. I had a lot of success with that. See Joe's treads on...

http://www.gentilejuice.com/welcome.html Vince would probably work out a drop ship of pallets. They drop 2 drums for me

Some say Pet carboys allow air to enter the wine ------- No they don't fill and plug ------- Clearing and Bulk age stage leave the air gap inplace ------- Secondary Fermantation I also understand that aging in oak barrels allows air to enter the wine and is know as micro...

I just had a lemon/lime SP that took FOREVER (6 mo.) to clear. Added more Peptic and waited it out. Just bottled it last week. It was crystal clear. I would add 1 tsp. See how it responds for about 1 month. Then add another if it appears needed.

IMHO, all of us who enjoy, make and drink wine, know a decent wine when we taste it. I for one enjoy sharing the process with others. I really enjoy the competitions on the forum, (although I still think my Chardonnay in the "great white" comp deserved a silver, just sayin). I considered...

If it's a bottle of wine good enough to win a gold medal, I'd rather drink it than pay $20 for someone else to.