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Because I have this bad habit of blowing up my businesses and hobbies to the nine... I am in the process of getting my commercial license. Then, tasting parties and website to make purchases. Not because I need the income. Just need to set a path to make some wine go away so I can keep making more!

I fill beer bags with chips and tie a string to them. Drop the bags in the fermentation.

50 gal press is a pretty big size if you are only pressing 10 gal. I would say that a good rule is at least half the capacity of the press at min. But will probably still work.

I agree. Blind tasting against a commercial bottle gets the best feedback and benchmark. Since I like making high end Cabs from Sonoma and Napa my main run. I like to blind them against names to reach for like Honig, Caymus, Stags Leap. It also helps put a value on it when you always reach a...

Coinoculate.... Field Blend.... It all works and is only decided on the choice you like when making wine. I am more of a control freak so I use neither.

I think the word cheap should mostly be used in product quality.... Just because you pay a lot of money for something it doesn’t necessarily make it a high end item.

My suggestion to this thread is be careful how much investment of your inventory you put into Chilean... I stopped using them all together a couple years ago. The price is attractive but you get what you pay for. There are much better sources to invest and get a good wine. I have a few bottles...

I am originally from the Cleveland area. Although I never used them I hear Collinwood Grape on Mandalay Ave. is a good source.

Oh ya! That is what you are looking for!

So since it sounds like you officially have a stuck fermentation I hope the suggestions given here get it going again. Although I have never had to deal with one the reading I spent time on was a little more involved then just pitching more yeast.... But I could be wrong. But for future...

Thanks.... Read thru them and must of missed that

Am I going crazy or did you just get all the information needed to re inoculate without STILL producing any sg readings proving a stuck fermentation?

Totally agree!

https://winemakermag.com/26-a-clearer-understanding-of-fining-agents

https://winemakermag.com/993-egg-white-fining-overoaking-wine-wizard

Does anyone have access to a chart or info that tells if the total so2 in a wine is good or bad? I do have the ability to check with my SC-300 but was also wondering if their is a calculation that could be used if you know the amount added over time.

Nice color!

Making wine is for your own pleasure. Not others. Do what makes you happy and when your gone you are gone.

A basket press is a good backup. But in today’s world the increase in yield you get from a bladder press investment is definitely worth it. You make a lot of wine.... It would pay for itself in a couple seasons from the extra yield. Not counting the thanks on the back!