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Even though he broke a bottle trying to pound the cork in ... my son-in-law was till concerned about the part of the cork still sticking up. I told him to not worry about it. The corks would still work. If he was concerned about appearance, I told him to take a sharp knife and cut the top...

My son in law After watching me make wine, my son-in-law recently decided to start making wine. When he finished his first kit, I offered to loan him my floor corker. He said he didn't need it because his wine making kit came with a hand corker. And yes, most of his corks didn't go all...

&gt;&gt;My credit card number is 972-323-7921 Ok, that's not my credit card number. It's George's. You can verify it by dialing it on your phone. </font>

Dear Sir I'm in interested in ordering a number of your products, however I couldn't find a website or a phone number to place an order. If I post my credit card number here, could you please send me three(3) each of the following Complexity in a Can's .... Meat, Tire Aire and Cedar...

According to this article ... Olive Garden's "corkage fee" is $7 in Sacramento. YOUR local OG might charge more or less. Call and ask. Interesting read about corkage fees http://www.sacbee.com/161/story/1495274.html Now, my local McDonald's doesn't charge a corkage fee if I bring a 24...

What a bunch of wine whimps Real winemakers take a couple bottles of their aged wines to a restaurant when eating out with friends ... and pay the corkage fee for the waitress to open and pour for the table. Come on ... we don't need no stinkin' commercial wine! Pay the restaurant's...

Mistakes and must-do's : Clean then reclean then sanitize

Is Alcohol content additive Yes, alcohol is highly additive ... why else are there so many rehab places like Betty Ford? Oh wait, you wrote additive not addictive. Ha!

You know you are a winemaker when ... When your wife tells you "no more wine kits for awhile," you fire up the old computer to pick out two more wine kits you know she will love ... confident that her saying "no" really means "yes, yes, order some grape skin kits honey." You know she wants...

vvolf ... if you look closely at the little red cap, you'll realize that the cap rests on little stand-offs ... allowing air to get up and under the cap. Don't know if I'm doing a good job, but the red cap isn't airtight ... and therefore can be put on immediately after installing the airlock...

What kind of air lock did you use? A three-piece (cylinder shaped with smaller inverted cylinder and a cap) or a "S" shaped bubbler (one piece, looks like an inverted S) ... if you used an "S" bubbler, since C02 is heavier than 02, when the wine was young, you might have created an air lock)...

SG was 1.05? Seems low.

k-met that's older than one year shouldn't be used in wine .... however, old k-met mixed at full strength is still an excellent sanitizer (or so I understand). But I agree ... stuff like that is cheap. Why chance it?

No need to buy another carboy ... although if you are like me, you will soon own 7 or 8 of them. When I first started, I would "rack" from the carboy back to the fermenting bucket, clean the carboy, and then rack back into the original carboy. That's two steps instead of one ... but it works.

Wade ... sorry to bring up a five month old thread ... but I'm curious ... are you now adding these to your wine kits? Would it be something I'd add to a WE VR Cab Sav that needs a little something? It's currently aging in a carboy. It sounds like you liked the last two tannin additives...

Thanks Tom ... I'll use the drill mounted degasser tomorrow ... and I'll use it slow. I'm just paranoid about hitting the inside of the Better Bottle with one of the paddles and scratching the carboy .... The Better Bottle folks recommendation (on its website) to slap the carboy tells me they...

I know, I know ... slapping sounds silly ... but that's what the Better Bottle manufacturer says to do. Radarluv ... how hard do you slap it? Like patting a baby's bottom? Harder? I've kinda experimented ... and noticed like that ol' wave machines we experimented with in school, I see a...

dry ice I was going to go down the dry ice route ... but I'm told that dry ice, in addition to producing CO2 ... also has a fair amount of debris embedded during the manufacturing process (ie not food grade conditions like regular ice). Also, I could never figure out what to do with the...

Ok, I've got a drill mounted paddle ... a vacu vin ... and a handheld foodsaver to degass wine in glass carboys. But, for safety's (and my back's) sake, I'm using Better Bottles ... and I know that I can't use vacuum to degass. And I'm a little nervous about using a drill mounted paddle...

bthompson>> a batch or two a year Yeah, I thought that too ... even though I'm new at this, I have three different kits aging in carboys, with two other kits waiting in the wings .... for a total of five ... and I find myself longingly looking at websites for my next kit. I'm in the US...