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My biggest problem with broken corks is not driving the cork screw all the way into the cork. I don't like to go through the bottom because you end up with bits of cork in the wine, so sometimes I end up short and cork breaks.

I think putting cinnamon in the wine turns it into "apple pie wine", not just an apple wine. I have made both and add the cinnamon after fermentation.

I finished my chocolate salted caramel port style wine today. It finished a little early at 1.003 before the fpac but with the addition of 1125ml of 190 proof Everclear I think the alcohol helps balance the sweetness. The chocolate and slightly salted flavor really come through. This one...

DryFly, racking 5 times in 22 days is excessive, you are going to oxidize it at that rate. A light dusting of sediment isn't going to hurt anything. And 22 days is not that long, that is still a very young wine. I would make sure the kmeta level is OK and then put it in a cool dark place and...

Give some to family members that don't usually hold back and ask their honest opinion. I have one son that thinks everything I make is great and another one that will tell me if something is off.

81 here in Middle Georgia on Christmas day, an all time high.

I used 10lbs for 5 gallons and it turned out great.

I don't think it finished below that and then came back up. Probably just stopped a little earlier than some. Could be the yeast gave up, or the temp was too cool. 1.002 would be fine with me, I like them a little off dry.

What makes you think it was ever below 1.002?

Watching the Frank Sinatra special, so a little Jim Beam BIB. Sorry, wine just wouldn't work.

Rocky I agree, get some kmeta. I don't use the tablets either, just seems I remember them being about 1/16th of a tsp.

At the moment I have a peach, pear, Scuppernong, pomegranate, and chocolate salted Caramel Port in the carboy. I probably have made more muscadine than anything else.

Talk about misunderstanding what someone is asking, I had no idea that is what he was asking.

I think you have 2 dangers here. One is that it will probably drop a lot sediment and two unless you are bottling in champagne bottles they could explode from the pressure.

Is it the best answer because it's what you wanted to hear or because you think that is the safest thing to do?

I smoked a turkey breast in the Green Egg. Soaked in an apple cider brine overnight.

Welcome to the forum, I do love the Bushmills Whiskey. Are you close to their Distillery.

Just made a batch of my world famous bourbon bbq sauce.

58 years old and none so far, maybe I will be OK.

PicStitch photo of my cellar/bunker.