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I currently have a six bottle one in my kitchen to cool the wines I expect to drink soon. For long term storage, heh I was looking at that 400 bottle EuroCave. At $4k and over 500lbs makes it a harder choice to commit too while in between home ownership. Currently I have an 80 bottle wine...

Congrats!

Nice! I just looked at the list and noticed that I purchased four bottles of the #3 wine (Château Coutet) from WTSO back in May of this year. Though I picked up the 2007 vintage, the vintage on the list is 2014. The one bottle that I opened was very beautiful, but much on the very sweet side.

I picked up a half a case of 2015 Domaine de Cristia Chateauneuf du Pape I wish I had a better long term storage solution than a wooden wine rack in a walk-in closet....

Super Kleer (DualFine) and/or pectic enzyme depending on the reason for the cloudiness.

SuperKleer (now called dualfine) tends to work much faster than Sparkolloid. I prefer it to Sparkolloid due to Sparkolloid can have sediment dropping for months after use. Dualfine is usually done within a week or two. At least that is my experience.

Most chain restaurants usually have a selection of extremely cheap low quality wine as a "house wine" and then a selection of popular brand wines at a higher price point. (Kendall Jackson, Clos du Buis, Chateau Ste. Michelle, J. Lohr, etc) House wines are generally not that great in chain...

Oh I'm sorry you're burdened with that awful view and those terrible warm temperatures when you could be here in Connecticut where is a super nice 35F and lots of morning rush hour traffic! :ft

I could use a new nice bookshelf for all my different hobby books. Since it's not a business, I'll just buy the wood. How about that? :D

Space. Definitely more space!

She actually has two businesses. Her main business (a house cleaning business) Then she does this on the side as a hobby. She isn't very computer literate. So I'm trying to teach her so she spends less time managing her main business so she has more time to pursue her candies business...

Those are candies (chocolates, white and milk chocolate), not cupcakes. Here is a close up shot.

Reese Wine? hah Get your Viognier out of my Cabernet! btw, I just want to reiterate how happy I am with my Label Wizard. Quick and easy to use and the labels are perfectly applied each time. (well, as long as they are square / rectangle, ones without straight edges are much more difficult)...

I would also recommend adding the k-meta and then waiting at least a week before bottling. Otherwise, you could get excessive foaming.

Thank you!

I was under the impression you just needed to get a majority of the air out so the water/bag/food is in contact and that the bag won't float. (again, so the water is in contact with the entire item being cooked) Can you use standard zip lock bags? Or are there specific bags you are supposed...

My GF has a torch she uses for her candies. I suppose I could use that. Though I might actually need a larger one as hers is just for small stuff. That Searzall looks awesome hah.

My GF makes elaborate candies and cupcakes for parties. This is one she made for this weekend. She is like those guys on the wedding cake TV shows, except she only makes candies and cupcakes. (she says full cakes are too much work haha) Anyhow, here is what she was working on last week...

I was going to use the searing hot cast iron skillet with a dose of oil for that purpose. Do you recommend a torch method over that one?

About a month later than initially planned, but my WE Lodi Cabernet finally made it into the bottle also. I've got to say, my skill at bottling is really on the rise! I ended up with (30) 750ml, (2) 375ml, and a half a 375ml to enjoy after bottling! I lose almost nothing in the process these...