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Rofl reading the last several posts. http://stjaxn.com/wp-content/uploads/2012/11/Get-off-your-high-horse.jpg

Survey done. This is my official one time response to this thread. ;-)

Maybe I'm missing something but wouldn't the wine in a carboy be protected by an airlock or solid bung?

So I've read on this site some people add K meta every 3-4 months (in addition to the post fermentation k meta, during stabilizing) why is this necessary when you wouldn't do it if it were in the bottle?

Well I started a batch of Skeeter 2.5 days ago. It's fermenting but VERY VERY slowly. I added a second package of EC1118 (this time I let it sit in sugar water for an hour) Temp is around 72* so I put a heating pad on it just now. When I take the lid off it smells like CO2 and lemonade, there's...

I added those tannins to my WE Pinot Noir and I took a sip yesterday (about 1 month after fermentation) and it was extremely woody. I hope this flavor smooths with age.

Any links to the TA test kit?

What are some basic tools one would need to test a must or juice? Refractometer for measuring brix or sugar content. Ph55 meter for measuring PH. What else?

I know this is too much head space for long term storage. I just transferred this from primary to secondary on Sunday, SG was 1.003, I typically leave it in secondary 14 days (I typically don't see any bubbles in air lock past the first week) is this head space ok for another 8-9 days? Or am I...

I was excited for the Shiraz Viognier but I'm going to pass because of the price fixing.

Boatboy, any links to vendors giving you the corks amd tshirt, etc?

FYI to anyone watching that video, the locals don't call it the YakEEEma valley. It's Yakima, like the I in 'it'

Maybe he's making a rosé. In any case if it were me id shoot for 1.006-1.010 SG with Niagara.

Welcome we are quite friendly. Ça va?

Sorbate is very cheap insurance and unless you're a sommelier I doubt you can taste the sorbate. I've added 1/8 teaspoon to a glass and I can barely taste it.

Has AB undergone MLF? How old is it?

That's because of velocity.

Apricot, viognier is known for having peachy amd apricot spices.

Sommelier, available on NetFlix. It's unbelievable how much these guys are into wine... Oh actually I think it's just called 'Somm'

I'd like to get my first juice bucket to take the next step from kit making. I've seen Juicegrape.com and have found a few I'd be happy with but would I need to adjust PH and acid and whatnot? All of the buckets I want are in the 3.3 - 3.5 range. I looked at Regina buckets since they come pre...