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I usually leave the spirals floating the carboy for at least 3 months. Sometimes I leave them for 6 months, but my bulk age racking schedule is aprox every 3 months. The wine gets mixed during racking.

Sometimes one belt drives the transmission and the mower deck. You may need a shorter belt without the deck on there

Williams is a good company. They are more into brewing than wine making. My first ever batch I did in a bucket under an airlock. It turned out ok.

Ferment and bulk age at cool ambient temperatures. Be aware that it takes longer when cool.

I use a Milwaukee 102

I call it gross lees when it settles out in the first week or two in the carboy. My standard racking schedule is: 1 week, 1 month, then every 3 months thereafter. I usually add kmeta on the 3 month rackings. In white wines, you can let it rest on the fine lees for a longer time. I bulk age all...

Let me know the next time, and I will piggy back my order with yours. The best wine I have ever made is from the Brehm frozen must.

I used the event to "meet" the other 19 folks who are active on this blog, and collectively enjoy a wine tasting of a good wine. I wanted to understand how the Justin wine is crafted as a part of tasting & enjoying it. I took the liberty of opening some of my similar wines to taste with the...

Have you tried putting boiling water in the bottles? If the glue is thermally activated, boiling water may soften it for removal.

I would like to do this again using our wines.

A big THANK YOU to @NorCal for setting this up! The discussions last night perfectly dovetail with the thread "Making a 100 point wine." I envy the fruit that you get in California. We took the liberty of pouring a 2019 Cab & a 2019 Viognier that I made. The Justin Viognier was better than mine...

@ChuckD Nice haul! 60 gallons will take about 1000 lbs. of grapes. The crusher will handle that easily, but de-stemming that much by hand is a bitch.

@ibglowin Mike, not exactly what I had in mind, but alrighty! :h

My bottles arrived last Friday. Should we synchronize on edibles for in between tastes?

I've used RP-15. According to my notes, it started slow and finished well. I also stirred the ferment at least once a day.

Mrs E. and I toured Tuscany in the fall of 2018. We rented a Fiat and drove all over the country. On the top of a mountain we visited the winery Montechiary owned by Moreno Panattoni and his wife Catharina. We had not made an appointment, but they graciously gave a tour of the grounds and the...

@Rice_Guy What would be your procedure to reduce acid? If you know the pH, do you need to titrate the TA?

I have never been able to "kill the yeast" with alcohol and arrive at desired a sweetness. Too much alcohol always overwhelms the taste of the wine for me. I use an app called FermCalc to arrive at optimum sugar and water amounts. You can backsweeten with other ingredients besides sugar...

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Sante Fe NM