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I wish I thought of the plastic wrap idea before I had to wash my walls, stove, cupboards etc. and wipe the floor multiple times. Oh well next time.

I don’t know it was recommended and this was my first time making from whole grapes. So I have no idea what it’s like without enzymes. Maybe next year I’ll try one batch without to see the difference.

I was using a mesh bag and mine still squirted.

I hope so!

I have 4 three gallon carboys. I need more of them. They don’t come up used as often though. I just got a bunch more clear glass gallon jugs. I could have got dark ones but chose not to.

I finally filtered and bottled this. It was a little hot so I added some distilled water. About 1.5 gallons. Since I shorted the water on a 60 bottle kit it seemed ok. I ended up with almost 38 bottles. I decided to filter it so I don’t get sediment in the bottles. I tilted the carboy to help...

I had squirts too and I added Lallzyme EX-V. I did use a mesh bag in the press. I’m planning to cut the bottom off a pail to place over for next time. My filter sprayed me today. I was filtering a kit port I made. I tilted the bucket to try and get the last bit and there must’ve been a chunk in...

Probably more than a dozen on the go. Probably 20-30 carboys. I pick them up used though.

No the guy who owned the store had to fill up a pallet. She ate some of the muscat but sold me more than half a case at half price. Just so I could try it and see.

I’m assuming the CH16 was normal. It came with a cold pack it the mail and had to sit in the mailbox for a few days. I put it in the freezer when I got home. I divided it using a scale into many carboys. I made Cabernet Sauvignon, Zinfandel, Merlot, and Alicante. I didn’t add MLF bacteria to...

I just added nutrient and CH16 to mine today after racking off the lees. The CH16 was clumpy. First time doing it so not sure if that’s normal?

I thought about that when I saw the pressure washer too. Sure cleans wood like an old picnic table or a deck if you are refinishing.

I watched a video from morewinemaking on YouTube and he soaks in some kind of oxy clean. I think I’ve seen an oxy product at one of my local brewing stores. So it might not be the laundry kind. Without more knowledge I wouldn’t use the laundry kind especially any scented version. I think he...

I noticed that you said the instructions said it’s was ready to bottle but then you also said you modified the instructions. So are the instructions still valid? I figure it’s either fermenting in the bottle from the sugars in the flavor pack or it wasn’t completely clear. Any signs of...

I’ve had old kits and even not so old where the clarifier pack had solidified. Never know the old yeast might work ok. Perhaps if it’s oxidized you could turn it into a tawny port.

Did you have any sulfur smells? I just heard about that issue but have never experienced it before. I think adding some DAP part way through and maybe the beginning helps prevent it. I’ve always used yeast nutrients so maybe that’s why I’ve never experienced that.

This fall I helped the local wine store who imports these Regina juice buckets. He brought in 700 buckets and some barrels of concentrate. We had to load into customers cars and wipe the lids as they leaked especially as they warmed up. The wasps were attracted. I got a free pail for helping. I...

I found the free seeds sunk to the bottom and everything stayed pretty clean. They didn’t rise up out of the liquid like grapes do.

Lemon juice might be good. I used citric acid powder to keep the flavor pure. The last one turned out great. The major difference was I cooked the chokecherries that time. Now I like to try to not cook any fruit I use.

I pressed this a couple days ago. From the 7 or so gallons of chokecherries and 6.5 gallons of water plus sugar. I got 23 L plus 15 L for a total of 38 L of pressed juice. For taste it has a little spice but not too bad. I’ll have to sweeten a sample at some point. I need to find another smaller...