Search results

Welcome fellow Michigander! As many have previously stated, the support here is top notch. Enjoy!

I REALLY like that conical setup! Did those brackets come with the fermentor? Or did you fashion/purchase those on your own? Nice job!

I've been using the 2:1 "tsp" recipe for my sanitizing spray. However, I have never tested the pH. I see some folks using the 2:1 "tbsp" recipe. Now I wonder if my pH has been low enough to be the most effective. On the note of testing pH, I once read that if the solution's pH is too low, it...

Thank you. So it sounds like they work independently from one another. This sounds like a good deal. How much is shipping? I'm in SE Michigan.

Can this work with my ITC-308?

+1 on the Goo-Gone!

Through July? ”Missed it by THIS much.” Well I just now submitted in case it can be helpful.

It seems to me that it is a risk that I, personally, would not take. Oxidation is a real threat, and while you can be extremely careful to mitigate the issue, if the wine is not protected then when you open that first bottle in a couple years you're in for a disappointment. I bought testing...

I was hoping to find any info I could on this. I have an Ozone Generator, but wonder how to actually get the Ozone "inside" my bottles. Probably not a viable disinfecting routine, so I'll just stick with my Kmeta rinses. THOUGH, as slippery as StarSan is, it sounds like an even better option...

Can't wait to find out if the Nebbiolo is a Barolo-style, or rather a Barbareso-style. And whether or not the Toscana is all Sangiovese, or rather a Super Tuscan.

Now THERE'S a thought! :-)

That's a good idea too! If only I had my SC-100A before I started all of these kits, I'd have been able to do just that.

Ok, thx. Once again, I will be able to sleep at night now! Thanks everyone. And just for the sake of my own experimentation, I plan to test for SO2 as I uncork at 6-month intervals, just to see how it changes (if at all) over time. Not on ALL of my batches, but I'll target one. Maybe my...

Ok. Thank you!

Got it, thx! It's just that if the targeted SO2 level is only good for 3 months at a time (while bulk-ageing) how is it sufficient when the wine then goes to bottle and stays there for a couple more years or so? That's what is stumping me.

Absolutely. And that SC-100 will be worth it's weight in gold at that time. :db

I know this is an older thread, but it looks like the one that is most relevant to my question. May I resurrect? (Thank you?) Anyway, I'm still relatively new to this wonderful hobby, but what confuses me is this: It is always suggested that as we bulk-age we are to continue to add 1/4 tsp...

Welcome to WMT! Yes, you're going to find a lot of useful information here in addition to some very friendly and knowledgeable people!

BINGO!

I'm a little late in noticing this thread, but you hit this right on the head. I made 2 batches of the WE Vintners Reserve Bergamais (now 3 mos old) for my "quick-drinker" while I sit on all my other kits. The difference that (now hold your breath on this one) 24 hours makes after opening a...