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cookies aren't the only way anymore. They can track your IP too. It's about impossible to avoid all of them. You could ghost your ip, too, if you wanted.

Peach clears faster if you use a little more pectic enzyme

Very true, but if it isn't that good tasting, the looks are unimportant. A crystal clear wine that tastes bad because you oxidized it trying to filter it 3 times, treated it with too much chitosen/ bentonite/ pectic enzyme/ etc.(not likely but is possible) and cold stabilized isn't a great idea...

We have had some settling issues also. Our problem is we use whole fruits and getting the solids out is a major pain. We are working at fixing it, but it is hard to change temps (like cold stabilizing) when you have already bottled wine that hadn't been cold stabilized (aging). Just not...

My dad went. Got some great info......

x2. I have never made a kit in the 9 years I've been making wine and either has my dad who's been making it for 10. His first batches turned out great. We also use more than 3 lbs per gallon for fruit. Even with strong flavored fruits, we go higher. If you like lighter wines, it might be...

Sounds like you are going descent sized. We started with a 30 x 30 x 9 oversized 2 car garage. We are saving up for something like you're building now. That and better equipment. It'd be a waste to have high ceilings and only 6' tanks! lol

Typically, 10-20 hrs, but during bottling times, much more than that. :)

Yes, but it seems many are unfamiliar with factory or production work. The meat might be pulled, but it will still be present. Not in large quantities, but some are hyper allergic. In ANY production setup, it is common that things cross contaminate. Riches findings at the restaurant are NOT...

We have a lot of both norton and chambourcin wines in our area. Both can be made into very nice wines. They really do need aging though. I agree with Winehaus about the peppery taste for chambourcin, but in some wines, the amount of that flavor varies quite a bit. The main problem I have...

we've got a few, pallets.... :p

I'm not so sure about this, but the cfr is down.

I would imagine that SOME of the larger wineries MIGHT do this. From the bonded winery laws on labeling, it should have it posted on the label if they did. The only flavorings we use are FRUIT, unless you consider a jalapeno a vegetable, then both fruits and vegetables!!! :try I guess we...

Definitely not legal for commercial wineries, fyi. Every bottle is to be accounted for.

Agreed. Major changes that I've noticed #1 wine seems to sweeten (malo>lactic changes?) #2 mellows (less boldness), tartness, bitterness, minor off flavors, higher acidity and higher abv will slowly become more in check #3 depending on wine, complexity of the esters, aromas, flavors...

:) http://www.endlesssummerwinery.com/wineselections.html

It would be fine, if you are going to drink it in a month or so. The longer it sits, the stronger it gets. I wouldn't do it, but if you are making a quick drinking wine, it could be done. Otherwise, you'd want it in the fermentation instead.

Tried Beano?

You know you live in the country when..... ...."traffic" is farm equipment that might make you late to work. .....gun shots are more common than people walking by your house/road .....fires are on purpose and an easy way to spot a party at night .....the radio gives you meat and crop prices...

I'd go by taste, IMO. Either mix with another batch or use juice to bring it down (after fermentation has been dead for a month or more). I'd say water, but by the time you get enough water to make a difference, it'll be too watered down. Not sure of how high abv that Cuvee will go to, but...