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When running extension cords, do pay attention to the amperage of what ever you're powering and the length of the run. Size your extension cord accordingly so as to not burn out your equipment. Voltage drop tables are readily available online. On a longer distance you may find it advantageous...

Way off topic, but interesting (at least to me). Now I'm confused. IR is heat. How can for a set wattage, a halogen give more lumens as the output shifts toward the blue spectrum, and also be hotter as it's a fire hazard and can be used to cook? Is my missunderstanding in *K? Is the *k...

Technical point and uselessly well into the weeds. As I understand it, a halogen will produce more infrared light (heat) than an incandescent bulb per watt. Its a hotter bulb, but hotter per watt. But they also don't like to be short cycled. Many other variables involved, but to raise 6...

Yes, and thanks. I have some low voltage recessed lights, w/ halogen MR 16 bulbs i was considering. Like a desk lamp. More efficient, yet restrained.

Thanks for the great idea Bob. While quite generous of you, As my production has been moved to the garage, I've been looking for a solution to the New England April temperatures. Bingo! Love this forum. It's quicker for me to just make a few than the drive, but thanks. Probably use foil...

Wanted to be a basement dwelling winemaker. Duck Duck go and here it was. Spent far more hours than I'll admit to, absorbing the knowledge and experience of the members. Thanks

As i understand it, the citric acid lowers the Ph, increasing the effectiveness of the kmeta. StarSan works by acidic vapors. Why not combine the two? Why not add some oxy to the mix? A bigger question: Is the whole sanitizing of bottles over rated? Air is full of airborne...

Yes, the pail of Sauvignon Blanc from a local supplier, and skins. Lost some of the fruityiness and drifted toward a red as it aged, Alas it is gone, but I collected 7 carboys over the winter and can't wait for the April juice to arrive. I'll do the SB and maybe a Muscat. Add a lug of red...

As I keep reading, I made a more of a Frankenstein than a Rose, but it tasted great. the family loved it as they polished it off over Christmas

Maybe check your hydrometer for accuracy

Hi and thanks for input. It's my first read of every morning. Am I missing something fundamental? Why rack or call it a Secondary? I just keep it in the bucket till the SG is below 1.0 and has not dropped for 3 days. Then rack. 30 days and rack again.

Makes perfect sense. thanks. Always thought of CS to help with clarifying, but never for acid control. If planning on colder bulk storage, (cold winter garage) might one lower the Ph of the must? Or add tartaric at 2nd racking maybe? Will diamonds go back into solution if allowed to warm...

John, will you explain how cold stabilizing will cause acids to settle? Did I misunderstand? Acid in sediments? I ask as the fall batch will need to be stored in an unheated garage. Just about to rack off primary. Bulk ageing. Presently about 62*. Not much nightly temperature swings, but...

And what would happen if it was full? If it saves a 5 gallon clean up.. now you have something

Interesting point about the fires. Makes sense. good luck to them, farming is tough enough without one's hillside burning! On the upside.. Maybe it will add some smokey flavors? Maybe very interesting.....

Nice article Heather, thanks

So the juice pail makers are adding enzymes to get the color? Thawed and sulfited last spring's Shirah skins. they still have good color. Juice was only 1.082, so I boosted it to 1.09. Added a tsp of DAP per bucket to help with the extra sugar. All is percolating well

Thanks Salcoco. Think I get it. But then the question is if color and tannin is from the skins, what is regular pail juice? Just bought several paiIs of various California reds. No must, but quite red juice. Should the juice without skins not be light? Somehow extracted at crushing by the...

Will someone clarify a question for me? I'm trying to learn how to make a Rose. Seems it is simply the first run pressed juice fermented without any pulp or skin. Grape choice will vary. Then what is the difference from buying a bucket of juice? Perhaps a Pinot, or a Reisling as John...