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Not sure why are you questioning my comprehension...unless you are not comprehending my question. If you read a bit closer you might see that I am questioning the process of splash racking under the 'vacuum' that the the AOI creates. You seem to be agreeing that this vacuum is not removing most...

I wonder if you just had a faulty bung or something? Did you also but that extra cover over the check valve? I didn’t measure but if that wasn’t under a significant vacuum I think I should give back my engineering degrees 🤔.

Interesting and I wasn’t aware that there was some independent testing done. Well, if that’s the case, I am completely baffled as to how the vacuum that it creates is sufficient for splash racking but not for longer storage (assuming the vacuum isn’t compromised of course). My chemistry is...

Not sure about your test but on the website they say it was tested at 6mo with no loss of vacuum. So, if that is true, and in my experience it seems to have been the case, what is the purpose of pulling a vacuum every 4-5 days if the original vacuum is still in effect? The only logical...

I don’t rely on the bulb except for visual if initial collapse so I know a vacuum has formed. However, as mentioned, I believe that the seal was good because there was significant suction even after 6 months so I am having a hard time believing that air got in over time. My concern is that there...

Are there many people using these? I was using them to store some top up wine and noticed that although there is clearly a good seal on the jug that the wine seems oxidized. This has now happened 2x so losing confidence in storing wine with these for any length of time. In this case, the jugs...

Just sampled my post fermentation with the split batch of D80 and D254. These taste like two completely different wines! One is more fruity and full bodied while the other is less fruity and more tannic. I tasted them along with the blend and after that the blend is really nice and complex so...

I tried a strainer but it must be too fine because it completely plugged after just about 1/2 gal of free pour so I swapped it with a less fine strainer. This second strainer got all the seeds/skins that made it through but not much else. Wish I could find something in the middle. Anyone have a...

Great feedback that everyone seems to be pressing as hard as they please without a negative impact. I guess the Morewine manual had me concerned that this was a potential error trap so I was a bit apprehensive about it. Next batch I’m going to press as usual, swap buckets and then press the...

So I’m on about my 5th press and I know that you are supposed to keep tasting for a harsher bitterness as the cue to stop but not sure I have the palate to pick that up. Is it really subtle or am I just not pressing enough? I typically make 3 lug batches and average about 6-7 gal free pour and...

I think maybe it not was just not quite enough ullage. I increased the space and recorked successfully. There was only 1/8”-1/4” in those bottles so I increased to 1/4”-1/2”.

I used these ones from Amazon: Nomacorc Synthetic Wine Corks #9 x 1 1/2". Bag of 100 Amazon.com The picture on Amazon is off but they look exactly like these ones from Labelpeelers: https://labelpeelers.com/nomacorc-9-x-1-1-2-corks-100-ct/

So I have been using natural corks for years with no trouble but decided to try Nomacorcs. Bottled today and noticed that they seemed a bit shorter and also went in with less resistance. Then I noticed that a few of the corks started popping back out a bit as soon as I pulled them out. Tried...

Well, I’m going on day 14 on my Lanza Cab split batch with D80 a d D254 (3 of those days cold soak). First time using either yeast and the ferment has been pretty slow and steady never getting above about 72F. Currently one is at 1.030 and the other is at 1.012. It’s still dropping by about...

No question in my mind that the biggest difference so far for me was moving on from kits to grape wines.

Interesting. Mario told me that “there were not enough migrant workers to pick the grapes”. Sounded like they planned a harvest a few times but couldn’t get the people so it kept getting bumped.

So I added acidulated water to bring down to 25.5Brix and about 1/2 the acid that would have theoretically dropped it to 3.5. My 24hr recheck (blended and strained) indicates that the pH was 3.63 with TA at 0.63. I’m not going to add the other half, will see what it ends up at after MLF. I’m not...

Well, 48hr blood work was ok so we were able to bring him home today. If I’ve done my math correctly this batch will be about $75/bottle 🤪

Yes, his 24hr test was good so today they will do the 48hr. As long as that’s good he comes home.

Yes, seems a like it’s a genetic lottery if any dog in particular has a reaction or not. But it they do that reaction may be kidney failure so just something to keep in mind. I couldn’t live with myself it I didn’t take him on and something happened so played it safe. Thanks for all the kinds...