Search results

For EM I have a 6.5 gal Big Mouth Bubbler with a spigot. It works OK but it is really flimsy and hard to move around. If you do purchase one be sure to get a harness to carry it. I started the same kit on 2/6. I split the juice into two buckets, one with BM4x4 and the other with ICV-D80...

Every time I think I have plenty of storage, stuff starts breeding. I guess less really is more

That's what I've been doing...

Yeah, that was a BIG concern. I used concrete anchor screws plus glue. Fortunately we don't live in an earthquake zone but we did have that shocker in 2011. Anyway it shouldn't tip over unless the big one hits (whatever that is).

Earlier I committed to making some more racks for all the additional wine @winemaker81, @Handy Turnip and others advised me to make. I have a lot of wood leftover from various projects and since I was putting this in the the area we affectionately call the dungeon, looks were not a priority...

From what I've heard it isn't uncommon to have a reaction like what you had to the second dose. Your immune system now recognizes the potential invader and is gearing up to fight it. Hopefully now you are good to go.:tz

Problem solved - More wine it is! Lately I mostly make Italian grape kits; Amarone, Sangiovese and Nebbiolo although I do have a Lodi Cab Sav and Marlborough sauvignon blanc in the works. I just finished one Sangiovese and ordered two more of the older kits that haven't been downsized yet. I...

Clearly, making more wine is a practical solution to most problems. Unfortunately I need to make more storage. 🔨 Stay tuned

Excellent point about bottling and possibly a study of human willpower. I'm way less likely to drink wine that is still in a carboy. Full wine bottles are constantly calling out "drink me, drink me...". Carboy it is.

This is generally what I am thinking. If bottled and something happens to one of them, say a bad cork or you drop it, then you are out one bottle. Sad but not catastrophic. If you have an entire carboy go bad, well that's a real reason to cry.😭

When I spoke to them (SHB) about my order they were very helpful and honest. I understand inventory issues, especially in these times, and have no problem ordering from them in the future. That said, they do need to improve their communication to customers, especially when orders are delayed.

Three months or so is pretty much the path I am heading. I've made a lot more wine since COVID happened and just don't have enough bottles. Must drink faster!

I like your profit motive theory🤑 I once racked my wine to a new carboy and inserted a solid cork, as fermentation had finished sometime ago. I guess I hadn't degassed it properly or maybe it was undergoing some MLF but it blew out the cork. Fortunately I happened to notice it before it spoiled

I'm sure this topic has come up before but the final step of the WinExpert kit directions says "If choosing to carboy age wine, top-up with a similar style wine and fit with a solid stopper. Bottle aging is the preferred method." Any ideas why bottle aging would be their preferred method? I...

I majored in engineering. To us poor grammar, punctuation and misspelled words spelling was how we rolled. Thankfully somebody, probably an engineer, invented spell and grammar check. Now life is good. :)

Sour-grapes makes a good point. If you have some Fermaid-K or other yeast nutrient on hand you may want to add some per directions.

Good to hear. I haven't tried any of the new kits yet but I'm optimistic the quality will be on par with the previous versions. I doubt these big companies wouldn't make this change if the end product wasn't roughly the same quality. That said I did order the older (12l) version Grand Cru...

I'm thinking there might be an issue with the juice you purchased as champagne yeast is almost failproof. They may have added some sorbate to the juice. It's a preservative that stops the growth of mold, yeast, and fungi. If that's the case you need to start over with some different juice.

I did have one order from them in November that went on backorder. Actually I didn't know it was on backorder until i called them 10 days after placing the order, wondering where it was. They told me they were having issues with inventory due to COVID which seemed legit. I wasn't in a rush...

I make sure the yeast is at room temperature and then start with a yeast nutrient called Go-Ferm and follow their directions. Never had a problem to date. Attached is a link to working with yeast from the MoreWine! website.