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Just 3? You need to make larger quantities

Got them 3 yrs ago "special buy"

yea, this keeps my mind off my "other" problems. nice distraction..

Yes, the tall ones. The short ones I got at COSTCO. those are nice as they come with a wood top. Yes had some from my homebrew club to remove and put some wine back. I also had help in painting the parged walls. Still have about 60 cases to be brought down. I stopped counting at 130 cases...

Got my basement finished. Starting to bring some wine to the WINE CELLAR". I figure arround 150 cases need to be moved. Here is a start.

Welcome from another NJ winemaker. What part you from? I'm in the Burlington area. :dg

That is the best temp for the yeast. The colder it goes the slower the ferment, the warmes the temp the faster the fermrnt. Both can bring in off flavors. Once you get below 80* then rehydrate the yeast and add.

today is good or Sunday

Tks Joe. Still have many problems/issues

I would top it off with a similar wine not water. I would not buy another kit to fix this.

1st day of forced retirement

http://www.pressofatlanticcity.com/news/top_three/home-brewers-of-wine-and-beer-hardly-notice-repeal-of/article_7d16519e-5044-11e1-a380-0019bb2963f4.html

making my famous wing sauce for later when I will cook 5+#'s for a SB Party

That don't include the 1600+ bottles I have to bring back down to the basement. I just had a new floor and parged walls done courtesy of Irene.

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1st welcome Ouch! Any idea what the wine temp is/was?

Simmer the raspberries on the stove to reduce it down. this also takes the water out so you wind up w/ a thick syrup.

Use 1# of frozen Raspberries per gallon

I have used "Da Vinci", with good results. Get the sugar free ones. You can always backsweeten.

what did win?