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Try here. Natural Grapes for Winemaking

I use an All-In-One vacuum pump with a filter attachment. I use the All-In-One for many things in the winery (racking, bottling, etc.) The customer service is legendary, and the product is a workhorse.

I plan on making a sparkling Rosé this spring. I'm using smaller 187 mL bottles. I plan on capping these with beer bottle caps.

@Rice_Guy What does Acetalaldehyde taste like?

About 1 gram per gallon is a "good rule of thumb."

@Kaitala All my reds, whether kits or from grapes, are aged 1 year minimum. Alot of changes occur in that 3-9 month time frame. Yeasty smell at 3 months is not unusual, and I don't think you have done anything wrong. Kit instructions always say their wine is done quickly. They want you to...

Bottling day... last of the 2018's and the first 2019's. 10 cases

@WillShill I would add additional wine to top off. Oxygen is the enemy at this point.

On the bigger kits (23 liter), I used to short the water by a quart or 2 and add a home made fruit pack. I would typically wind up with about 5-1/2 gallons of wine. This would fill a 5 gallon carboy and leave a couple bottles (750mL) as top off wine. Alternatively, you can fill the headspace...

120 degrees is WAY TOO HOT! I rehydrate my yeast at 90 - 100F, and I've never had a problem.

I would not "age" in a primary fermenting bucket. If the wine is clear and de-gassed, it NEEDS to be in a carboy with minimum head space. It's ok to have the oak spiral in the carboy.

I have done both. I used one box of Zanti Currants (raisins) in a Cab juice bucket, and about 5 lbs. of black seedless grapes in a Malbec juice bucket. Just dropped the currants in the primary bucket. They swell up pretty quick, I did not crush them. Crushed the black grapes and dumped...

Merry Christmas everybody! Grandpa's new little elf...

Stay away from anything that had vinegar in it.

I disagree with you. Government is a problem on many levels. Ie: the bureaucracy and lack of motivation to do good work. Over-dependency on functions it is unsuited for. Over regulation. I could go on, but you get the idea. As a society, we have lost our appetite for risk. Consequently...

@Rice_Guy Thanks for the tip on the U of Buffalo article. Very interesting. Since I've recovered from Covid, I read just about every scholarly journal report I can get my hands on. This is the first I've seen on developing immunity in the upper respiratory system.

@Rice_Guy The state of Washington has a nice testing regime. People take the test themselves and send in the samples. You log in to web portal for the results in a couple of days. The US is testing a million people a day, but it needs to test more. My wife has tested 3 times negative, and 1...

I use 10 gallon, white, Rubbermade "Brute" garbage cans. They are made from NFS food grade plastic.

I made 2 turkey dishes for our table. First, I made a smoked turkey breast. Brined and smoked, as I do almost every year. Second, I made turkey thighs confit. This is thighs poached in duck fat for 5 hours at 200F, then baked at 500F for 20 minutes to crisp the skin. Served de-boned and...

@sour_grapes I believe in what's called the Avalon-Hill model of how the virus affects people. That is, it depends on a combination of viral load and patient vulnerability. My problem with “keep R below 1″ is that it is a representative-agent model. That is, it treats everyone the same...