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Thanks for the input guys! Awesome drawing Putterrr! Here is a little update, the reason I am limited to an 8x8 is because I don't want to encroach into the living room too much. I will be going a little bigger than that with the wine racks but the existing bar area was about 8x8. This...

Good Morning - I was wondering if anyone had any advice regarding what they like in their wine making rooms or if there was anything they would do different. I will have a couple weeks off over the holidays and am going to build a room in the basement. The area is about 8'x8' and is currently...

YakHunter - I just noticed the same thing in my DB a couple days ago. Aged in carboy for a few months before bottling and its been bottled for a month+. I did use Sparkalloid to help clear, did not backsweeten. I had the bottles laying on their sides and when I tipped them up, little white...

Ah, good catch. That was the math I intended to do. That would mean an original calced SG of 1.094. Thanks

I have a similar question regarding the apple wine I have going. Started last weekend with 6.5 gallons in primary which included two bags of apples (approx. 20LBS?) Accidentally got a little heavy on the sugar and the SG was 1.102. Pulled the fruit on day 4 which took the volume down to...

I was looking at doing the same thing. I've read that you may not want to add the sticks to early because the cinnamon could take over. My apple is in the primary now and I should have about 5-6 gallons when I transfer to secondary. How many sticks should I add and when? Also, has anyone...

Thanks for the advice. I'll just let it go for a few months and see what I can do with it at that point. Hopefully, it mellows out some and I can get something good out of it. Glad its just a gallon!

Good Morning All - I apologize for not having all of the info that you guys may want with me but I'll submit what I remember. I made 1 gallon of maple wine using 1 qt of real maple syrup. Starting SG was 1.082 and for the last few weeks it has been at 0.988. I racked off of the primary...

I make the ice cubes you were talking about and love to use basil in cooking. I usually run some basil and oregano through the food processor with a little olive oil. Then add some chicken stock to it and freeze it in ice cube trays. Once frozen, put it in zip locks. We don't make huge vats...

Thanks for the info!

Good Morning! I am somewhat designing a wine/hobby room in my basement and after reading more, I have a few concerns. In general, the room will be 9' x 8' with a sink and counter on one side and I was going to build a couple insulated closets on the other side. The closets would be 3' wide by...

Would vinegar bacteria be able to travel, ie. attach to clothing, from a room in the garage to a wine making room in the house? I'd like to try to make vinegar from homemade wine but if I risk the chance of contaminating my property with vinegar bacteria forever, guess were not having vinegar...

Thanks Julie and Robie! I had read about the vinegar spores turning any wine into vinegar. What worries me would be if the spores can travel. I was planning on keeping the vinegar in the bathroom in our garage and the wine in a room in our basement. Does anyone know how easily they can cling...

Hello All! Seems like a great forum you have going here. I've been reading/researching for a couple weeks now and am looking forward to making my own wine and other spirits. I know I have a lot to learn yet (still don't know what MLF stands for, only one thing comes to mind) and probably...