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And lots of bacon.

When in Paris many years ago we bought a bottle of Champagne to bring home and it also had two of these glasses.

I'll agree with that.

I live in Costa Rica and glass carboys are just not available. I have been using the plastic water carboys for over 10 years I use the water from these to make the wine and return for deposit those I used for last years wine. Never had a problem.

I'm in.

I purchase label paper from the suppliers. This has a water soluble wheat glue on the back side. I take this to a commercial copy place, give them my finger drive with label on the drive and they print. The ink is water resistant and will not run. I hold the bottle under the faucet when I...

Yes, Michvin, I added Kmeta before fermentation and after when siphoning from the fermenter to the carboys. And no, no problems with the fermentation. We had company yesterday and opened 2 bottles from batch #3. No problems.

Craig, thanks for the reply. I meant to say Geranium. I had even looked up Chrysantheum to see how to spell I. The concentrate came out of the same drum. Actually, I made 5, 6 gallon batches and have been doing it for the past 6 or 7 years with no problems. The only thing different...

I never thought I would be writing this thread. I made several batches cabernet sauvignon from an Italian bulk concentrate in 2015 and am now starting to drink it now. The first 30 bottles tasted just great. I have just started the second batch and it has a strong chrysanthemum smell and...

I'm referring to the original post.

Who said anything about butyric acid?

Sounds like your TA is within bounds but you don't say how long you have aged your wine. I make a grape wine and at 9 months it is starting to be drinkable and ready at almost a year. Pre-nine months it is very sour.

Do not add a clearing product at this point as you will be stirring or whipping to degas. You would just be mixing the clearing agent and sediment back into the wine. After degassing is the time to add the clearing agent.

Living in Costa Rica, I have made many different fruit wines. I have added acid to all of them to bring them up to the required TA. Upon ending fermentation and aging I have never made a fruit wine that did not require backsweetening I don't make any fruit wines anymore except mango once a...

All fruit wines are sour. You need to backsweeten all fruit wines.

I make Cab Sauv. using an imported concentrate. I bulk age it for 6 months and then bottle. At 9 months it is becoming drinkable and at 11 to 12 months it is ready to go.

I still don't understand when I order a glass of wine in a bar or restaurant that they may only fill it half full or less. Am I not being clear in my order.

I add bentonite after the fermentation is complete and after degassing.

I use bentonite in my reds and whites but filter only the whites.

Bkisel, I think the floor corker is compressing the corks more than the hand corker. I also agree with the others that a #9 cork will correct the problem.