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My sanitizing mix is the following: 2 tsp KMS 1 Tbs Citric Acid 1 Gallon clean water Citric acid is very cheap and will lower the water pH making the KMS extremely effective. I use to brew beer which really makes you learn about the trials and tribulations of sanitizing. Wine is much more...

Just an FYI: Ivy is not indigenous to North America Much like the English Sparrow, Pigeons & Carp, the British brought it America. Horticulturists will tell you never plant it.

I agree, it is only the secondary and some fermenting will still happen. I would just use a funnel (sanitized of course) and pour it into the secondary whilst trying to leave as much sediment behind. Let it finish up, then rack it again.

I wanted to build the racks myself, but just did not have the time to do it. The racks are from Wine Cellar Innovations: https://www.winecellarinnovations.com/commercial-wine-racks/half-height-wine-display-merchandisers/6-column There are four sections pictured there with 6 columns per...

I hear you loud and clear. But, I always think ahead; the disassembly of the whole thing is a breeze. Only two things are required to make it fully operational: 1) New basket staves, since I stained the Hickory. 2) Painting (Powder coating would be best) with FDA compliant paint.

Have no fear, I do have another press that is fully functional and similar in size. FYI: I am receiving a new press in July. 80 gallon and hydraulic. Going commercial, baby! WOOF WOOF!

Found this old wine press on "Let Go" for $40. I was pretty wrecked! Now, it is a cool table for our tasting room. Replaced the wood with Hickory. Wire wheeled all of the metal parts, then painted with a can of Grey "Hammered-Look" spray paint from Home Depot. Sprayed the action parts...

I have been using the following: BIG REDS: Lalvin CLOS WHITES: Lalvin R2 D254 ...I have tried this, but liked the results of CLOS better (maybe just personal taste) BM4x4 ...going to try this in the very near future for some chilean wine

That is way too much air space. You are asking for big trouble in a big way. Use CO2 as protection for a quick-fix, not a permanent solution. I have used sanitized marbles (and not the cheap dollar store type) when the air space is minimal. Stay away from the dollar store marbles as they have...

I have made the following RJ Spagnols Dessert Kits for our winery: Toasted Caramel, Raspberry Mocha, Black Forest and Vanilla Fig. Although my favorite is the Black Forest, the Vanilla Fig is our number one seller so far. Actually, all of them are very tasty! We package these in 375mL...

Bulk aging helps to develop the wines character and flavor. Kind of like when making a pizza dough, or salsa, a day in advance to allow the flavors to meld together. I have tried this both way by taking the same batch of wine and bottling some of it and then bulk aging the rest for a year...

I love a success story!

Check out the concentrate. If it is brown, flush it down! 10 years is an awfully long time. My bet is on it being bad.

What is your winemaking story? ...read below When and how did you get involved in the hobby? I started making both wine and beer in January of 2002. Started with wine kits, and then quickly graduated to Fresh Grape Juice in the Fall of 2002. Being from Detroit area, I searched for local fresh...

I hear ya. There are a lot of recipes out there that say to use 2 packets

I highly recommend reading the book "The Compleat Meadmaker" by Ken Schramm:db

Did you adjust your pH? The sluggishness is usually from the pH being too low because of the honey. I always wondered why people would tell me to use two packets of yeast, and that the fermentation would take weeks. Never understood this. Why would the fermentation take so long? Finally...

I only use RJ Spagnols since the only wholesale distributor for Wine Expert Kits (LD Carlson) will not sell to me. They say there are too many homebrew stores in my area. Can you believe that? :? So, I give my business to BSG Handcraft for the Spagnols kits. :db

Paul, thank you for such fine research. A guy in my Homebrewing Club saw this on a shelf behind a bar at a brewpub here in Michigan. He took a picture, but failed to ask the bartender about it. So, he posted it on the clubs web site and queried the club members as to its purpose. The guesses...

I have about 25 Catawba Vines available right now. They are extras that I bought from Double A Vineyards. $3 each Hopefully you are somewhere in the Detroit, Michigan area. :db