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Pipe is fine, 3 ft-ish. Make sure to have clearance around the basket and the press. I've never fastened mine; although I have seen many that do. The press can walk on you as you pull the handle. This can easily be avoided by changing your angle of pull or hold onto the press as you pull...

I only needed the 500mL bottle as I only repainted the pan when rust started to form. It did last for three years. My press was bought new and except for the pan, the rest of it was in good condition. Depending on shipping, the 500mL. Paint the pan, the bottom of the pan and the lower part...

FWIW, the photographs on Luc's site show a bucket press not a crusher. If you don't have a crusher, just squeeze the grapes or stomp them. What are your plans for the stems?

Congratulations on the find! As to the pan, if you clean and sanitize the pan it will work fine as is. Presque Isle sells a food safe paint called Gondola that works perfect for painting the pan. I've used it in the past and recommend it. Were I you, I'd paint only the lower part of the...

There are some great readings on pH and TA at moundtop.com

Just pop the berry and don't get too stressed if some aren't popped. Many wineries conduct a whole berry ferment or add a portion of whole berries. The yeast will get in. I would expect it will lengthen the fermentation time. As to pressing, I like to separate the free run and light pressed...

You'll be fine. Your press will hold about 13 gallons. (Figuring 8" radius and 16" high and 231 cu. inches per gallon) That is closer to the volume of a #35 press. I lend out a 40 to some friends who make 108 lbs of red and it works fine for them. The cake is not more than about 6 inches...

To clarify: By "entry level", I mean minimum specifications, not quality. For wine (pH and TA), this is also about all you need. I do other work with a pH meter and, like Running Wolf says, replacement probes for my Orion meter cost more than this meter. The functions that increase the price...

If you are fermenting a red on the skins, I expect you will yield between 65 & 70% of your pre press volume. This will depend on the grape variety, how hard you press and how well you rack and settle. If it is a juice or white, you should not lose a gallon. Again this depends on how careful...

I don't know of any probe that can be stored dry except ISFET and some refillable one. I'm pretty sure the Hanna meter requires the bulb to be kept moist. Most probes come with a small plastic vial that fits over the end of the probe and holds storage solution.

For $14 I'd stick with the MW 102. Nothing against the previously suggested meter, but I think you will like the ability to change probes as well as suspend your probe into the flask for testing. It is thin and will allow room to conduct a titration for TA. Also, there are various holders...

Road warrior, the suggested MW 102 is solid. Others may disagree, but in my opinion this is the entry point for wine pH meters. You can pay into the $1,000's for higher quality meters. The replaceable electrodes, thermometer, atc, and .01 accuracy assure it will be easy to use, accurate...

Make sure to distinguish between a yeast rehydration nutrient such as Goferm and fermentation nutrients such as DAP, Fermaid and Fermax. Goferm is used when rehydrating yeasts. The others are added during fermentation. I mention this as GoFerm was specifically mentioned and then the...

I think the .75 factor is correct when using a 10mL sample. 1.5 is for a 5mL sample.

I realize this thread goes back a year. I got confused reading it when it appeared the percentage SO2 in K2S2O5 seemed to morph into the discussion of free versus bound SO2 post addition. Grapezutz formula and all of the calculators I have seen for SO2 additions do not make an allowance for...

I wasn't clear. I meant that i use it as my indicator and that color change has some subjectivity. I do standardize against potassium acid phthalate. I abbreviated it using presque isle's catalog code and not the chemical name.

Knowing and verifying the normality of your NaOH is essential. You can verify the strength with a primary standard such as KaPH or a lesser standard such as HCl of a similar normality. I was taught to verify every time I test. You will find that even fresh NaOH will not be exactly the...

Just realized this was answered by the time I posted... Sorry Carbonic not carbolic -- got it! Thanks. winemker 3352, that works! If you want a formula that allows for differing sample size and normality try this one: TA (g/ml) = (ml NaOH)*(N NaOh)*(75)/10 * (ml of wine sample) Go to...

To begin, I am not a chemist. So I am not the best to explain the reason. My procedure it one I have used for over ten years and, while I can't say exactly who suggested it, I believe I learned it at a wine lab seminar. It is my memory that it was recommended because: 1) The pH of pure water...

I have found adding a couple of drops of wine to the distilled water and then titrating back to 8.2 pH before adding the wine sample improves my readings. Also, once you hit 8.2 in your titration you can just add a new sample to the old, now neutralized, liquid and re-titrate over it. I take...