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Use a hole saw for bigger diameter holes. The good ones have a pilot drill in the center.

The long distance, ZOOM tasting we held last year was a highlight in my winemaking career, and I was so glad to participate with the folks I met here. @crushday I envy you. I would love to figure out a way we could have a grand wine tasting between all of us.

I generally use 2 spirals in 5 gallons. I take them out after 3 months. I use medium toast in Chardonnay, and medium+ toast in my reds. To my taste buds it mellows a bit after 3 more months of bulk aging. Chuck E.

@CDrew has shared his Allegro and Avante stash with me. I keep them in the fridge and have no trouble with fermentation. Those 2 varieties are my "GO TO" yeasts fro red & white. I would be willing to take some 313 if it available. Chuck E.

Mike , that looks delicious. Recipe please!

Bottled 16 cases.... My corker hand is sore.

Where did you get them?

If you find a stool with tubular legs, you could cut to length with a tubing cutter. Put rubber feet over the cut ends...

That's a beautiful color. Much darker than my Chilean Carmenere

@wineview I use two spirals per 5 gallon carboy in my process. I would recommend that you taste test the wine at one month intervals to see how much oak your palate enjoys. Rack off the oak at that point.

One thing you could try is a small amount of concentrated grape juice.. This would give you a boost in color and sweetness. See if you can find a can of Syrah.

I think you'll need to describe the off taste a bit more. Also how is the color & aroma? Once you determine the problem, I've found it best to test the solution in a "bench" test.

I have fermented some of my white wines in a sextel keg (1/6 of a barrel). It works well, easy to clean and move.

My wine making area is half the laundry room.

Two buckets will barely fit in my 10 gallon Rubbermaid Brute fermenter. I worry about the cap expanding over the top. Punching down twice a day keeps it pretty stable. I have done the overflow in a two gallon bucket, and I mix everything together when pressing. I add Next Level Oak after...

Holy Cow!!!

Met too! I'm only 1,500 miles away

Use the internet to search for Mosti Allgrape packs. I used them before and they do add to the body of juice buckets,

@Rocky...

I found a study from Portugal, that used 0.18 g/l. I think I will try 4 grams in the carboy.