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Oh and the Tigers didn't do well in football, but with mostly transfers, kicked much of the sec's arse in basketball. Football will come around soon enough.

I will agree here, but there's a big distinction between pro, amateur and what we do (small timers). See, many "pro's" are making wine for profit, which means they worry about costs and have batch sizes that range (along with all the equipment). People at home don't have near the same...

We are out the tasting room only, but we are in a historic wine making part of the WORLD, not just the U.S., so we have a small advantage over other wineries here in the states (not counting anything California). We have 3 wineries in Hermann that make over 50,000 gallons. Stone Hill Winery...

I do both at the same time. I actually LIKE to make wine. Not just drinking it. We like to experiment, so having a license just means we can sell it if we get approval. It takes process and ingredient approvals to make anything that's not your basic fruit wine (grape or other fruit). Our...

I haven't heard about any anthocyanin until I just dug this up http://www.sciencedirect.com/science/article/pii/S0031942203006381 From what I can understand or at least what I think I'm understanding, LOL, from this article is that the acidity of the fruit makes a difference on the color...

Both acid blend and calcium carbonate are good to have on hand, but practically worthless without any way to check acidity. I have a pH meter (got a Milwaukee mw102) because knowing pH is what protects wine, while total acid (commonly referred to as TA) will tell you how much acid (of various...

Knowing your yeast is a good thing too. Since I make fruit wines, I keep the room temps lower than you would in a house to ferment (65 F) and the yeasts I am using will tolerate cool temperatures. If the yeast you are using doesn't tolerate cooler temps as well as some others and you have it...

Potassium sorbate is also more effective as pH drops. I would suggest being WITHIN .1 of your target. There is a difference from 3.5 to 3.6 and so I'd say any beyond .1 and you might get in trouble with wine stability and taste. I keep mine >.05, but I am making wine for sale. If you keep...

I'm thinking dan was saying that the smell might be there (if you oaked), but the only way to notice it, is to swirl the wine in a glass, cover (to trap the released gas/smell) and then swirl and smell.

That would be nice. It is why we don't ship atm. However, I do like the states having their own rules and sovereignty. I think it is important because it allows for change in the right way. Using the pot as an example. Say CO has less pot charges on the books and sees sales taxes rise...

I think it has more to do with yeast strains and fruit than how you sweeten (back sweeten or there is residual sugar). To really know which way is better, you would have to take the same yeast and fruit, sweeten to different starting sg's and do a taste test with multiple people (like a...

x2. This is one of the best forums I've even been on. People are polite and helpful.

I think arne and seth's dilute method is the most plausible. What yeast was used originally? It might end with higher alcohol when using something like 1118 or 1116 lalvin yeasts, but you can always age it to help tame it some. Without the original and ending SG, you will be shooting in the...

I have made a liquor from real cocoa nibs and vodka. Then later mixed it in with wine to fortify it. Worked out great. I imagine you could add the nibs (crushed as best as possible) to the fermentation and get similar results. It was not cheap though.

Does it taste metallic? I don't think the flooring fumes could get in, unless your airlocks were not full, you spilled water into each carboy or you opened them before the fumes were gone. All of which seem unlikely.

I don't ever press the fruit. I cut the raisins in half and the yeast will do the rest. Squeezing fruit puts extra solids into the wine. I just pick the bag up and let it drip off right before pulling out the fruit only. The weight of the fruit/raisins/nanners will softly squeeze out the...

Fermentation can be different, even with the same type of wine and yeast. Temps, solids, yeast nutrient and other factors all can change how a yeast ferments. Like others have said, you should be ok. Monitoring temps is good and having control of ambient temps helps a lot. We keep our...

Get a brush that isn't too stiff. Make sure to clean it thoroughly. Might even try dawn if it doesn't come out.

I am not sure about that. IIRC, it's tsp = teaspoon and tbl = tablespoon. Doesn't matter if there are caps or not.

Racking timing is somewhat up to the winemaker. If you have 1/4 inch after just a week on being put into the secondary and it still looks hazy, you might wait another to get more out. If it takes a month and you only have 1/4 inch at the bottom rack then. I rack after going into the secondary...