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That youtube is great. 10 million views and going strong :)

Skip the steel plate and get a stone instead. Unless you shell out $$$ for stainless, you'll have to keep it well maintained.

I've traveled all over the place, and I never met a pizza I didn't like. I've had 5 different pizzas in NY... you really can't say one city has the best without being specific. My favorite style by far is the wood fired oven, with the hand tossed dough stretched and shaped on cornmeal. Then...

A blend of Petit Verdot and Red Mountain Cab.... both about 18 months old.

I just want to make sure new people are clear.... Yeast nutrient is a medium of dried, dead yeast mixed with some vitamins. Nutrient provides the building blocks for new yeast cells. Nutrient is not much help after the initial growth phase. Yeast energizer is like fertilizer, usually just...

For me, Mezza Luna Red finished at 0.998 (barely dry). Most of my wines end up at 0.994 or lower at bottling. That slight residual sweetness appeals to some people.

I never add more nutrient to a fermentation after the start. Actually I rarely add more DAP after the start, unless it's going to be a 15%+ ABV (especially ports). Then I try to catch it before it hits 1.030.

I agree. I used to use Wyeast Brewer's Choice Nutrient Blend but now I use go-ferm. It's all pretty much the same, just dried yeast hulls with a little vitamin blend. Adding DAP is no problem, the yeast will consume it no matter how far along the fermentation is (as long as they are active of...

There's always the obvious; buy a better kit. And your process... take your time, practice good sanitation, watch the SG. But one thing frequently goes over looked. FEED THE YEAST! Grape juice isn't the perfect environment for yeast propagation, without a little help. I highly recommend...

Tannins? A) I have made many high tannin reds and no one has ever complained of a reaction. B) I hear about headaches in regard to whites more than reds, and whites rarely have much in the way of tannins. Can we please try to have a little respect for the OP? He says he's tried...

Alcohol content, pH and juice quality are all nearly identical between commercial wines and homemade wine from kits. Telling people that it's all in their heads? That all commercial wines are better in every way, so the person experiencing the issue must be wrong? Interesting...

I agree. I have a relative that gets severe headaches from commercial white wines, but she loves mine. I told her to try an experiment with a commercial white wine... open the bottle, decant, and wait 12 hours. Sure enough, it reduced the problem a lot. FWIW, I have a similar reaction to...

You're comparing a fairly low quality kit (Mezza Luna) to a high end kit (Stags Leap Merlot). The price difference is $70 versus $170. IMO, I buy the highest quality kits I can. Your time (plus the aging time) are your biggest investments BY FAR.

Pizza Kettle - $150 22" Weber grill - $100 Pizza stone - $50 Pizza peel (paddle) - $25 Charcoal starter - $15 Total: $340 Unless you're really going to use it and have the room for it, I'm not sure this idea will take off. It's a great concept though. According to many people the "best" pizza...

Some of those pesky buggers will live a looooooong time. All it takes is a few. I've heard of bottle bombs that started bursting 4 months later. I agree... add the chems now and you'll probably be fine. Rack before you stabilize if you see yeast sediment in the fermenter.

Are you using Diammonium phosphate (DAP, aka yeast engergizer)? What you describe sounds like stress in the yeast. The MM kits I've made include nutrient (they all SHOULD!). If you aren't using DAP, try it. I have found some friends with the most sensitive palates I've ever heard of, and they...

I've only experienced KT in a few WE reds back about 3 years ago. Nothing since. I'd definitely say that the KT came from something in the must that (a) wasn't natural or (b) doesn't belong there, like dirt or other matter. From what I tasted I'd say it was a chemical additive. Since I...

Headaches and hot flashes are often attributed to sulfites. Usually kit wines are much lower than commercial wines... but DB could wind up sky high I suppose.

That was my choice, too, but I can't find it any more.

Follow Paul's link and you'll learn a lot! Personally, I've used the most expensive tannins in moderate doses. Tannin Riche, Tannin Riche Extra, Tancor Grand Cru.... all of which are fine. We're talking about adding $5 - $10 to a 6 gallon batch so "expensive" is subjective. That "LD...