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My condolences to you and your family.

Yep, I did have coals under the stone. I will try to keep the heat on the outside ring... Thanks for the tips, gents!

I got my outdoor pizza gear last week. First go at it... I think my grill was way too hot. I used some lump charcoal on top of some regular briquets, then added a couple chunks of oak wood. Easily 600+F. The pizza dough seemed to have a "memory." It continually snapped back from being...

Yes, I use them after I am sure the wine is finished fermenting. I usually put them in after the first 3 month racking.

@ibglowin Recipe for the marinade, please?

We finished our case of this wine(Palazzo Della Torre 2011) a couple months ago. Sorry to see the last bottle go. We have the latest vintage and it is also good.

Ok, then you will probably need to transfer into two 5 liter glass jugs. Airlock on each.

No, He means a big glass jug called a carboy. You will want to squeeze all the wine out of the must, and transfer that to a carboy. You will need an airlock on top to let the carbon dioxide gas escape and keep the oxygen out. How much wine are you trying to make?

Difficult to answer without knowing what kind of wine you are making; but I think most people shoot for a starting S.G. of between 1.075 and 1.100

Mine said, "We have to straighten up your cases of empty wine bottles. I said, "I don't want to throw them away." She said, "No NO, you have to fill them!"

I've had the Fast Rack system for a couple years. I like it. What @richmke wrote about the cons is true; but once you know this, it is part of the process. I just purchased the Fast Wash system from the Fast Rack people. Best $60 I've spent. It makes sanitizing 12 bottles at a time a...

I mostly use boiling water. Pour it in the bottle and wait a few minutes. Temperature sensitive labels peel off cleanly, and the hot water cleans the inside of the bottle. Remaining glue residue comes off with Goo Gone.

I agree with Scooter68. Those bottles still look a little cloudy to me. I think fruit wines taste better when they are not so tart.

I think you should adjust the pH at the beginning, before fermentation. You can do other adjustments just prior to bottling. I think if I had too much acid I might balance it with sweetness near bottling. Bench test to find the best additions.

I do white wine fermentation in beer kegs. Quartels (quarter bbl. or 7.5 gallons) and sextels (1/6 bbl. or 5.1 gallons) are 11" & 9-1/2" respectively. The ones I use are Sanke style and can be used with sanitary fittings on the top. The opening is 2", so red wine must is tough to do in...

Right!

I have made wines from juice buckets from Chile. The Malbec was ok, the Carménère was spectacular as was the Viognier. I like to add grape skins to buckets, either my own or store bought. For an Amarone, I would think about adding dried fruit (Zanti currants or raisins).

Plastic milk crates

My latest label...