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From Newport, like Phili, another historical old Navy town, no one should be afraid to say God Bless America. Particularly on the 4th

Nice! Looks like it would be easy to add a 8 or 10 inch flexduct for summer cooling. Use a closable wall diffuser (register grate) to shut it off for the winter heating season. If your budget allows it, a small minisplit would be great! An energy efficient individual zone for climate...

Check the picture... doesnt leave a check book for much else...,

i was there yesterday. Indeed the bucket is HDPE 2 with no NSF stamp. A call to Rubbermade tech support could confirm the plastic used. Looks like a 3/4" board spacer inserted into the squeeze area would be needed, but get the job done nicely

Hmmm. Interesting idea. i'll look at mine. I suspect the tolerances are fine for a mop, but too loose for a small grape must. If you fabricate some oak plates to tighten up the gaps, you may have a great idea. Cut some vertical channels in 2 oak boards for drainage and mount them to the...

Joe, I'm about 2/3 of the way through your thread. Lots of good info there and an asset to this forum. thanks

Stripped my 2 lugs of shirah by hand. Added it to a pail of Cab. Took way too long, but when it's all you have, that's what you do. But I'm guessing a crush/destem is an hour to then clean? What do the voices of experience say about the small (cheap $) presses? Are they too small to get...

Inverted universal stoppers... THANKS. Running downstairs to try it... What about 2 liter soda/seltzer bottles? Fill with what you have, then squeeze the bottle to remove excess headspace. Use for topping off. Cap tightly

Hmm. Clearly there is much to the acid discussion and much to learn. Certainly one gets what they pay for, but CDrew, what makes yours that much more, and do I need it? Ph and TA:, Tune for ph and let the TA be what it wants to be? Why adjust acids by liter of expected juice, as per...

Thanks Mario. Pretty much what I had in mind. Would you buy it again?

A thinset mortar mixer. Excellent! And it seems to de-stem as well. Wish I'd thought of it. And my complements on your workstation cabinetry.. Any advice on a ph tester? Is a cheap digital one adequate for a one or two batch a year guy? Or does one have to spend up towards $100+? Initial...

Sorry, a habitual problem is overthinking, often leading to information overload. But isn't this hobby about getting the last 5% out of what we do? So you co-inocculate and simply let it roll.

When doing the first racking, of coarse leave the gross lees. But should some of the cap be transferred? Still good stuff in those skins.. Malactic cultures seem to smooth and soften the edges, but also flatten the flavors and rob fruit flavor. Several opinions as I binge read this great...

Looks like it's time for a 20 gallon Brute. Then transfer to a more oxygen deprived carboy at 1.0 SG? Maybe 1@3, 1@5 gal carboys, one with oak, one without. With a Cab or Malbec, should I buy some CH16, or just let it go?

Super! Then that's the plan. Add the potato masher, and the blender stays in the drawer. I'm hoping this makes the difference between an average table wine and one that is far better. A step toward the big boys, without the equipment expense. Might I freeze the grape, then thaw before...

Hi, Chilean juice is just arriving. Graduating from a kit and about to try my first juice pail, a Chilean Cab. Would it be a good idea to maybe get a lug of grape as well? Remove stems, put in a blender and macerate, put solids in a sanitized paint strainer bag and add to the juice? Add...

Interesting design SG. What was your thought on a central water trap vs. piping them in series from unit to unit?

Has anyone tried a salad spinner for the skins? just a thought

Interesting discussion and thanks to all. I see no mention of the degassing aspects of vacuming. Might a vacume draw off aromatics that may reduce flavor? Other threads seem to say that for a 6 mo+ mass aging that the batch will self degass. KSW-- Your photo shows considerable headspace in...