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Well, it looks like I have some improvements to do on my scoring as well lol! Great video!

I'm no expert by any means, but I have better turn outs by making longer, deeper cuts on the bias. Regardless, I think your baguettes look great. A-17!

Man, I want one! That decanter is badass!

A little pepperoni bread for a little Sunday snack. The dough is cold fermented for 7 days, then baked in stone loaf pan.

Thanks for the tips! I'm racking this weekend so perfect timing on the replies. Much appreciated.

Hmm, hard to say with pics. Lighting, background, camera, etc. I thought my juice was very dark when I opened the box. Anyway, I think your wine looks great! Nice and clear and your labels look really nice as well!

I just bottled mine as well and it is really sweet. I'd say more than 'off dry' but in the ballpark of say something like Kung fu Girl. It'll go down just fine this summer and with my super spicy palet.

If there's Apple Pucker in there, I'm game!

New at making wine but I've brewed beer forever and Star San is the sanitizer of choice. There's really no need to make 5 gallons for sanitizing most things. I make up a gallon at at time, which is about 6 ml of Star San. That's plenty to pour into a fermenter and slosh around. I fill a spray...

I have a WE California Trinity Red Blend kit and I do plan on adding the oak "dust" as per instructions, but I think I'd also like to add some oak chips that I have as well. I have some American Oak medium toast chips that I typically use for spirits and wondering if anyone has used American Oak...

I do have the same bottle washer and rinsed all bottles with k-meta solution, so i guess I didn't do to bad. I've been a beer brewer since about 92. Putting some of the equipment I no longer use for brewing (since I keg) to good use again! I haven't used my bottle washer in ages.

I found it a little confusing, but this is my 1st wine so I'm probably over analysing everything lol.

Thanks! Answers my question perfectly.

Question on the directions for a WE kit. The Washington Riesling kit directions say that if you're aging wine for longer than 3 months, add ¼ tsp potassium metabisulphite. Is this for bulk aging in carboy or aging in bottles, or either one?

Bigga. I use a dutch oven. No parchment.

Following your lead.

Would you share which corker you use?

I think my plan will be to rack to the 5 gallon carboy and add the potassium sorbate and kieselsol and degas. I'll leave a bit of head space till day 2 if that's ok. The remainder will go into another container and I'll hit that with some potassium sorbate as well. Next day I'll add the...

So I have the fpak and remaining additives. I think the directions indicate those go in over the course of 2 days should I rack to the 6.5, to add everything, then transfer to the 5 gallon and remaining into smaller container?