Search results

Glenn, welcome from down south. :b

This is true.I've had more than one that had a long lag time starting for various reasons. Wait and watch.

It is what it is. Part of the manufacturing (mass produced) process. I see external lines etc. On most bottles. Mostly the 1.5 litre bottles. They are flawed like most of us. Not me , of course. :b

If you tossed your yeast at 7:00am this morning basically it been 7 hours. Wait 24 hours and see what's going on then. Might be a big diffence then. Patience is the key. Let us know and welcome to WMT.

ppl If you bought new dishes to eat off off, would you not wash them first? The emphasis is on cleanliness. You would no more want germs and bacteria in your wine than in your food. Treat your wine just like your grub. Healthy, wealthy(?), and wise. IMHO

My wife calls these scrungies. Attached to a flexible Plastic or nylon rod, these would great. I use the long plastic adjustment handles off old miniblinds as stir sticks so an attachment would be easy and these things compress really well. An idea anyway. :h

You will get the hanging it and welcome to the forum. :b What are you making and what is your wine making experience?

Yeah, me to. Just gotta know here. Hope it's good but suspect otherwise. Rooting for a great outcome on this. :db

Really... Busting on the MD. That's just disgraceful. :)

Love my WineMakingTalk glasses!

Waiting...:ft

Have you takin a taste? Like to know how it is after all that time on the Lee's. Hope it's great. Keep us informed.

It sounds as though you are trying to make Oak Extract? You can buy that cheaper than the spirits to soak the oak in. Liquid Oak.

I have heard/read of insertion problems with the Nomacorc but can not testify to that. Wrinkling or some such problem. I think it depends on the type of corker being used. Hearsay of coarse. I will not testify! :a1

I know it's early yet, but it is a hurricane day here and I was up at 5:00am'ish so I figured that this is cool. A glass of last years fortified fig wine. A little bite up front with a coffee caramel finish. Yummy!

Crabjoe, welcome to the forum. Wine making is a great hobby. :dg

Allison, the Dragons Blood Recipe is a great starting point for new winemakers. Especially if you want a quick drinker. I adapted this recipe many different ways to make many different types of wines. Obviously, the more fruit per gallon, the better the taste but this also requires more aging...

@Intheswamp I use the # 9 amalgamated corks.

Hello SherylG! :b Welcome to the forum WMT. Retirement is nice. Hope it suits you. Personally, I am lost. Just don't know what with myself except to make wine. Glad you can join us.

I use the double levered Portuguese corker and it works well for me bottling 12-25 bottles at a time. It does tend to put a dimple in the cork though. Not a problem to me, but some my not like that.