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I just checked on my scale and one tbls equals.70 ounce.

Do you rinse before use or just dump the solution and drip dry?

Joe Does mixing the currents and oak chips directly into the must make it difficult to siphon out. I have always used a muslin straining sock. Is there more extraction by not using a muslin bag?

How much Tannin do you add. I’ve seen differing opinions. Also, when people mention secondary fermentation what exactly do they mean. I typically use skins in primary and around 1.020 or so I snap the lid under airlock for a couple weeks. Then rack, degass and siphon into a carboy racking a few...

I rack and kmeta at three months and six months. At nine months I dose with k meta. At 12 rack add kmeta and either bottle or leave it in bulk a bit longer.

I’ve been doing that for decades after soaking in PBW and rinsing.

How much wine would that have been?

Looks fine to me. If it was blown up, that could be a problem.

That’s a good one Bryan

Keep the temperature up until it really gets going.

Every day wine meaning a table wine?

One year bulk no problem. Skipping it was the correct call.

4-7 kits per month. How long do you bulk age?

If you don’t mind me asking, what do you charge for a kit from beginning to end.

Joe, Have you ever added frozen blueberries in a mesh bag to a cheap kit? They come in three pound bags. If so, how much would you add?

Did you do any tweaking?

Watched the second video when in fact he did use his feet. Any one ever taste wine made like this?

I was almost expecting him to jump in the barrel barefoot.

Sanitation right out the window.

Experienced the exact same problem. I posted photos of my carboys too.