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@Kaitala In the forum section devoted to "cheap" kits, you will see all manner of additives used to boost flavor notes. Many folks add citrus zest to their sauv blancs, for example.

@BernardSmith I usually use 2 spirals per 5 gallons. I use medium toast for chardonnay and medium+ toast for reds

Yes, I agree it is/was possible for the disease to die out due to our reactions, but that possibility existed at the onset. Where we are now is another matter entirely. PPE works in a clinical setting. The strict protocols of disposal after each contact is NOT what happens in the USA. I...

I should have wrote: when Ro<1

I believe the death rate is down, because the medical profession has gained vast knowledge in treatment strategies. I think that our behavior changes only the time when Ro is attained.

I'm not trying to pick a fight here. BUT, your graph shows that ND had a near normal year until week 32. You cannot say the "only thing different is the presence of Covid 19." Cause of death is not broken out of your data. The fact remains, that a majority of persons in the US MUST get...

I still have my Canon F-1 & A-1 (with many attachments). I can't seem to let them go. I took a Photo Journalism class in college and became hooked. Can you even buy film anymore?

@Boatboy24 Jim, are those egg bites in silicone cups? Cool concept for a brunch with a bunch of folks.

@Boatboy24 Jim, I picked up one the Costco boxes. Should we drink now or lay 'em down?

Dan Dan Mian. This is the first time I tried the recipe. Needs more flavor, but it looks lovely.

Last Saturday at Les Nomades in Chicago we tried these two. Now I know what a good Bordeaux blend tastes like.

Will do!

I don't think you needed any acid blend. Blueberries have quite a bit of acid already.

At SG 1.050, it is still fermenting. So, that means all of your bottles will have carbon dioxide in them. Usually, during fermentation it is good to have some oxygen in the must for the yeast to use. You might want to stir it every day.

I believe Alexanders is not making concentrates anymore. I think Williams Brewing still carries concentrates.

AJ, what are your typical fermentation additions of oak & tannins for a red wine made from grapes?

My first blend was 1-1/2 gallons each of Carménère & Malbec. It was clearly better than each of the wines separately. I now add a bit of Petite Syrah to my Zinfandels.

I've only been doing this 3 years. 1. Knowing what trouble smells & tastes like 2. Learning about what different strains of yeast do 3. Using bench testing when using additives But, really all the tips on this thread & this blog have made me a much better and more consistent wine maker.

He is fermenting in the tub. He will probably ferment until it's finished (7 to 14 days), then transfer to a barrel

I have several quartels & sextels that I use for wine, oxi-clean is good enough. I would NOT use the vinegar for a cleaning agent. Stay with the SS plugs. I use 2" sanitary fittings on the top port (where the "spear" went).