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I like the 30 gal. Flextanks a lot. We have 6 now. I made a 2-hole screw in stopper to use with the All-In-One pump, so filling, racking and bottling goes pretty smoothly. Even with 30 gallons in them they can be rolled around on the bottom edge. We got floating skins for them, but stopped using...

Yes indeed- great hobby. Not hard to become the most popular kid in town when you make great wine! Even if you're a 66 year old kid! Sure beats repairing everybody's drones.

Update on our little vineyard Haven't posted in about a year, so I thought I'd throw out an update. We have 300 vines now; 50 Marechal Foch, 100 Marquette, 50 Prairie Star, 75 LaCrescent and 25 Louise Swenson. 100 of them are 2 yr. vines that we didn't let produce this year. Of the 200 3 and 4...

10 Days after Bud Break Healthy little wine eggs forming on our LaCrescents. The vines are loving this hot, dry spring.

I wasn't thinking single use I've had a couple for over 30 years and use them a lot on any thin material I need to put a hole in. They get borrowed a lot as well.

A step drill works very well. http://www.homedepot.com/p/Klein-Tools-1-4-in-to-1-3-8-in-Step-Drill-Bit-59009SEN/100662408

300 grape vines- Marquette, Marechal Foch, LaCrescent, Prairie Star and Louise Swenson 12 Patriot high bush blueberries 12 Honeyberries 7 Apple 2 Pear 1 Peach Thousands of wild Blackberries Old

I need a spare. I use it for more than transferring and degassing wine!:spm

Let it be- let it be. Time is your friend.

We added pure lemon juice in the primary. Finished pH of 3.3 Very interesting wine- lots of tannins but I didn't do a TA test on this batch. Not something you'd have with your favorite steak- pretty much a standalone. You kinda take a noseful and a sip and just go "Wow-that is really...

Bottled 6 gallons of our Aronia Wine yesterday, and I must say it's one of the most unusual wines I've made. Finished dry at 11.6%. It is the most intense ruby red color you can imagine. I have always been interested in the health benefits of wine and ran across this write-up on Aronia. Has...

Blue Lagoon Bottled some Blue Lagoon today, a blend of Maine Blueberries, Wayside Farm Honeyberries and Young Maple Ridge Sugarhouse Maple syrup. 13.1% dry wine that managed to retain all the ingredient tastes. I'll definitely double or triple the quantity this year

Great start Greg! You're going to be having some fun now!:mny

Dandelion at 12.8% was a clear favorite. Tastes like a sunny field. As a matter of fact we call it "Liquid Sunshine".

Only on a few of the LaCrescents, none on the Marquettes or Frontenacs. Lots of Japanese beetles everywhere and Black Rot on the Louise Swensons. Wet August, very warm September and no hard frost yet even as of today, 10/28 up here in the White Mountains of NH. I harvested the Frontenacs on...

I just recently corrected some puckery Frontenac. It was pH 2.9, TA 9.5, 19 Bx after crushing. Made a simple syrup in 1/2 gal spring water to take it up to 1.096 SG. Treated 1/3 the must with Calcium Carbonate and recombined. Must after treatment- SG 1.096, TA 7, pH 3.4 Fermented it on RC 212 to...

Great idea The forum is already good- no reason not to make it better.

This may help: http://morewinemaking.com/articles/complete_must_adjustment_pH_TA_Brix Or this: http://www.bcawa.ca/winemaking/acidph.htm I suspect the potassium is buffering the TA.

LaCrescents and Prairie Stars Ready for crushing and pressing.

Provided there were no mistakes in chemical additions, you can drop your fermenter in a bathtub with 6-8" of 80 degree water. That will usually kick off the ferment and once it's vigorously bubbling you can move it to a cooler (65-70) area. This has worked for me on many occasions, most recently...