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“Drink no wine before its time.” Have patience. Age for a minimum of one year. Be obsessive with sanitation. More problems are eliminated by cleanliness. Only make kits with skins or learn how to make fruit-packs. Write down everything you do… Everything! Science is your friend, but wine...

I use the All-In-One. No muss, no fuss.

So the blue ones have the brass jaws and the red ones have the plastic jaws? I never knew the difference between the Italian and the Portuguese models.

I run water through them to rinse 'em out, then I store them in a ziploc bag with a desiccant pack. They're usually dry by the next use.

I did that at Bradley University in the '70s. If you had an error, they returned the deck to you with the error message. You had to troubleshoot the rest yourself. Near finals time, there would be lines outside to turn the decks for processing... at 3am!

I'm a "let time take its course" kind of guy.

The hard disk drives were as big as clothes washing machines. Purple and orange switches... set them & enter, set them & enter, REPEAT...

Mostly Fortran, a little Assembler, and APT (a NC machine tool programing language).

Hit it! Pectic enzyme is one of those things you can use almost any time.

I call that leftover 1/2 bottle "my reward!"

@Whino Based on the amounts of sugar you used, I suspect the 1.131 SG reading is low. If the sugar was not totally dissolved when you took the reading, you will be much higher. Did you make the 10 lbs of sugar into a simple syrup or pour straight in? I would be willing to wager your ABV is...

I would recheck the hydrometer reading. 1.131 is pretty high to start with, and should yield a high alcohol result. I'm guessing the alcohol is high enough right now to kill the yeast, even with the residual sugar.

I bought Chilean juice buckets near Chicago this spring and last year. It was part of a wine club "buy." They work pretty well. They're not inoculated with wine yeast, but I suspect there is some natural field yeast in the juice. The wine from last year's buckets has just been bottled, and...

Is there a consensus recipe for the pizza dough? I just received my Kettle Pizza rig for the Weber.

I've found some bottles with a water soluble glue back label and a temperature sensitive front label. Oven or boiling water takes care of the front and soaking takes care of the back.

I would leave the TA as it is. pH is pretty close to perfect.

Two things... You really need to get the air space above the wine out of the jug. The wine should be up in the neck of the bottle. You can add a little more pectinase to help clear the wine, but more time is your friend now. A good racking procedure is every 3 months.

I've used BM4x4 and White Labs 611. Both of these are multi-strain yeasts blended by the yeast manufacturer. I had good results with both of these. I have also pitched EC1118 to finish a stuck fermentation, so I guess that would be a sequential pitch.

1/4 tsp. Kmeta per 5 gallons

I taste a spoonful every time I stir the must. During the primary, it starts out sweet and gets more sour with each passing day. I think the dissolved CO2 gives the wine a sharp taste at the end of fermentation, and I also can taste the alcohol because it burns the tongue a little. I have...