Search results

Welcome. I'm south of you in Springfield but there are lots of Chicago area winemakers on the forum.

You heartless monsters! He TOUCHED BROKEN GLASS!!!!11!!1 Another potential victim of senseless vacuum-carboy murder, America's #1 under-reported crime. WineTroll I mean WineDad is just trying to save lives. You'll see how funny it is when you pick up broken glass in your wine room and your...

USA

Three guests check into a hotel room. The manager says the bill is $30, so each guest pays $10. Later the manager realizes the bill should only have been $25. To rectify this, he gives the bellhop $5 as five one-dollar bills to return to the guests. On the way to the guests' room to refund the...

I'm starting out slow. Given franc1969's feedback, I decided to start out on tap water. I wanted to have a fairly neutral base so I could judge potential off flavors and smells. After all, if it makes things taste bad then there's no reason to continue the experiment. I started with Bob's...

Splash racking with the all in one is generally all I need in the way of degassing. Plus it's great for bottling. It's been worth every penny in my humble opinion.

I use it to thicken sauces and dressings. A tiny bit goes a long way. Not sure what it would do in wine. That's why I thought I'd ask before trying it out. If I lose a bottle to bench trials it wouldn't be the end of the world. Just trying to gather data first so I'm not re-inventing the...

Has anyone tried using xanthan gum to give their wine more body? Before I play around with a small scale test I wanted to see if anyone has experience.

I've used a garbage disposal to make quick work of apples and pears for pressing. About $50 bucks brand new, plug it in ant go to town.

Like this? I found one in storage at a 100+ year old farm.

Try splash racking under vacuum. It's a game changer.

MoeJay, are you sure your juice is preservative free? If it has potassium sorbate it is possible that they yeast will start to ferment but not be able to reproduce which would end your fermentation. That would explain signs of starting then a stall. Had that happen to me once with a cider I...

Thanks for the update and taking us along for the ride. So often we only hear stories about success, there's much to be learned from failure. I've learned much from your thread and appreciate your efforts.

5 -6 gallon carboy 3 -5 gallon carboy 1 -3 gallon 3- 1 gallon 2 -half gallon 52 gallons, I'm just a little guy around these parts.

Great offer, just ordered one. Thanks

USA

Springfield, IL

Kevinlfifer, sorry for my part in hijacking your thread. In hindsight, putting an exclamation point on the obvious is kind of pointless. Sorry for my part in taking things off track. I did find the original post helpful. I have several of those 4 gallon water bottles sitting around and my...

Well, that pretty much sums it up. I posted my personal experience in an attempt to be helpful. Obviously I am a complete ***** because you were able to completely and absolutely dismiss my procedure in no time flat rendering my personal experience meaningless. Congratulations on being the...

I use a combination of airlocks, head space eliminators and vented silicon bungs at different stages of the process. I might have to throw in an old dirty shoe for good measure. Always nice to have a variety of tools to choose from.