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The Avery 22827 labels are also easily removable and 4-3/4" x 3-1/2". Perfect size for a 750. If I do label a whole batch I'll use the Avery 5162 address labels which are 1-1/3" x 4" and wrap them around the shrink wrap closure on the neck so they're easy to remove when you open the bottle...

Hi Izzy, I just found the skull foto on the internet then used my phone and some foto apps to filter and color a little. Added text using avery’s label template website. I usually just print a few as gifts from a batch but leave most unlabeled for home use. Cheers! -johann

Labeled up a couple bottles of the CV420 to hand out at work since the essential crew did such a great job knocking out the project. Blended and bottled close enough to 4/20 to make the handful of labels printed. Cheers, Johann

To help with degassing you can warm it up to low to mid 70's and vacuum rack it a couple times. Might take some additional sitting but as I prepare to rack at the three month mark (or four or five month) I'll wrap with a heating pad and warm it up to help release the CO2. Cheers! -johann

I’m planning to purchase a pallet worth of grapes in the fall. A drop in the big bucket for sure but quite a lot for my little cellar. I hope this all clears out quickly and we can get back to some semblance of normality. Cheers, Johann

I've got the red one. I think it's the Portuguese floor corker. I tried it at the LHBS with those bottles (same corker) and they didn't fit so I haven't bought any yet. Have you used those bottles with the Portuguese floor corker? Thx, jb

Racked these off the gross lees and down to topped off 5gallon carboys. Blended the extra from all into a 3g which i’ll top up with something else. That was a couple days ago and one has finished after about a month of AF. The others are close to finishing and have still dropped a good bit more...

Anyone know about corking these bellissima 375's with a floor corker? I haven't ordered yet but they're too tall for my corker. Wondering what anyone else has done for these...

My Coronavirus Blend in the glass. Sorta new’ish but I bottled some up for top-up stock and topping up tonights tomato basil bolognese and the chef! Cheers, Johann

Four whites chugging along. Left to right WE Trinity, Symphony, Riesling, and Pinot Blanc. Started 3/22 so maybe they’re almost ready to rack. I didn’t measure starting gravity and haven’t taken any measurements yet. The shame....

Let us know. I’ve seen that site before and the buckets are marked as weighing 30lbs. The 5g buckets I’ve ordered elsewhere weigh 50lbs. Cheers! Johann

Fancy Ramen! - Johann

That looks pretty good and the second answer would be to make grappa. Cheers! -johann

Spent some time bottling and racking. Racked down and sulfited a cab sav and petite verdot from must and a merlot juice bucket fermented on skins. Made about four gallons of an early blend of the three for top up and testing (22 bottles) - i’m calling it the coronavirus 2020 as it contains...

I live in Nashville but used to live in ATL. There are a couple wineries in the area. One just up I85 north of ATL. Cheers, johann

I'm planning to order from Colavita next season. Probably do a pallet full which is a bunch and I'll need to get a larger tank for bulk aging and a crusher/de-stemmer. I'll use my small press for now. The cost goes down quite a bit in these quantities. https://www.cawinegrapes.com/ Cheers, johann

Barter with? I’m sanitizing from the inside out lol :) Stay safe y’all! Cheers! -johann

I went out and purchased four white wine kits to start up asap that I’m expecting to bottle fairly quickly. My LHBS stocks WinExpert kits. I’m starting these tonight with primary ferment direct in the carboy - Pinot Blanc Trinity White Symphony Riesling I agree the acidic and high ABv...

I use headspace eliminators with the AIO and can get pretty much all the foam out. I might warm it up a bit to allow it to release CO2 more easily when I’m ready to rack. Cheers, Johann

I’ve got a Carignan red going now from 115yo vines. It’s one of the better wines in my cellar right now and a couple months into bulk aging. I did it from frozen must and would love a rose made from this or even a rose petnat. Good idea for next season. Mental note made. Cheers! -johann