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Autumn has arrived in Western Pennsylvania!

Yikes, I didn't think of that Dan!

I am amazed at the lack of Trash Talking surrounding this contest. The first contest, half of the fun was the trash talking surrounding it. I think that because this is a Big and Bold Red wine competition that the contestants must be a bit more sophisticated or are just resigned to the fact mine...

I would probably wait. the fermentation on a stout is usually so vigorous that you cannot keep an air lock on the bucket for the first several days.

Mine is submitted, great idea!

I would agree with Thig, a gift certificate to his local home brew shop would be perfect! I know i would appreciate that.

Still $3.49 per gallon here, I typically have to buy around 2,000 gallons per month. I sure miss the $1.85 days!

JohnT, my award winning selections went out today via UPS you should receive them on Tuesday 10-14. You can pm me for my address to ship the gold medals to.

Congratulations on the 35th! My 36th was the same day.

Neat test Steve, I assume you mean inches mercury and not psi.

koolaide, you really need to get a vacuum pump. Makes degassing easy and painless!

Are they still carbonated?

This weekend our sleepy little town of around 4,700 people swelled to nearly 100,000 people to attend Franklin's annual Applefest. It seemed like a great time to retire to the winery until things return to normal. I had 18 gallons each of Zinfandel, Petite Syrah, Cabernet Sauvignon, Sangiovese...

It is raining and sleeting here today so its a great day to spend in the winery! I bottled 1 carboy of Wine Experts limited edition Shiraz-Cabernet and being a big fan of Apothic Dark wine, i tried my hand at blending something that resembles it. I blended then bottled 6 gallons Petite Syrah, 6...

Do you have anything but Montrachet on hand? EC-1118 or Premier Cuvee? Either would work well. I would add your alternate yeast sooner rather than later.

I would make a good starter with RC-212 and add it. It has a tolerance of 16 percent and should outlive the Montrachet. Be sure to add adequate nutrients, that Montrachet is pretty picky and can cause nasty things to happen when its not happy.

I think the only way to clean that glass corked jug is to send it to me. That one is beautiful! Well worth the effort to clean them up.

Welcome to WMT and to your newest obsession! I started 4 years ago, it is a great hobby and you found the right forum!

Wow, you are confused! Fortunately the process is simple. Allow the juice to warm up, add 1/2 of your nutrients then pitch the yeast. When 1/2 way through the violent fermentation add the rest of the nutrients. Let it go dry then rack it into a proper sized carboy. Leave it alone for 3 months...

Buffalofrenchy, the port blend is at 21 brix. It will need to be fortified to increase alcohol content. if you are buying bulk juices, bring your own containers or you can buy containers there. I just reuse the 6 gallon buckets that my California juice came in. The juice is kept very cold...