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Nicely done!

Congrats!

Absolutely! That’s why I am trying the tweak:). Thank you.

Chardonnay

Thanks joeswine. My wife stopped at the store just now and said no fresh apricots here yet. So she brought back 8 oz of dried. Since this is an old thread I hope I’m not hijacking here. This is a 6 gal MV kit I plan to make to only 5 gal. In reading what others have done I guess I will...

Old thread I know. If you add fresh apricots to a kit Chardonnay - I presume you would halve them, pit them, and add them into primary fermentation? Or would you smush them to a paste? Leave them and treat them like lees? Leave em until racking? I see pics of dried apricots - 8 oz - is that...

I jumped on the band wagon and ordered a chard.

Welcome :)

Sometimes the obvious escapes me. Thanks for that :)

This is probably a question that is specific to individual style. Do you first decide what wine you want to make, then shop for the proper variety - only then with consideration for finding the best specs like brix, ta, etc? Or are the specs less important because you can adjust them after...

Nice CDrew!

Ok. I’m sold on the pump program :) Then I need to get full carboys from my wine-making outbuilding across the grass yard and into the house where we have a 54-degree wine room for storage. I’ll guess for that i’ll use a two-wheel hand truck with foam pipe wrap on the uprights, and a strap to...

I have a neck handle on my 6.5. I use it to tilt the carboy and get a hand under as you say. But getting the carboy in and out of the chest freezer is an effort worth a weight lifter yell. I think the pump is a great idea. But my first rack would have had me swabbing out my chest freezer due...

I know this an old thread, but what about an engine hoist if you have the room? Here is an example that is foldable with plenty of lift. Put your chest freezer on blocks and roll right underneath. This example is pricey, but I’m sure there are others...

I just transferred my first 6-gallon batch from primary fermenter to carboy. It is a WE shiraz kit. As expected, it started at 1.097 sg. After 5 days in my DIY temperature-controlled fermentation chamber (72-75 degrees) the sg read 1.002 which was lower than I expected according to my...

It’s a very good product imho

Greetings :)

Hello to the group. I recently discovered this creative undertaking and have a kit in fermentation now. I hope to support my kid’s school with wine donations to their charitable events, and also family weddings etc. I researched the legal aspects of donating home-made wine to non-profits and...