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Don't mind a a bit. I take much more from the forum than I am able to contribute (but hope that will change one day).

Iuse a line like that on my labels but I don't know if I was the first. http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=2835

Here is the bottle washer (bottom of the page in teh link below). I contacted them for the price. http://www.liquidaction.com/CommercialBottleWashers.html

I'm comng at the end of the month George I'll be happy to take the 1500's (empty or full ). We open 1-2 bottles a nite and more on the weekends (we just put in a deck, hot tub and fire pit so we have lots of company every weekend). The bottle cleaning device has been invented. It cost...

I'm doing a big push right now too as it looks like I'll be bottling about 200 this weekend. I have 3 or 4 more cases to go. I do 26 bottles at a time. I do 26 because they fit in the Wal-Mart tubI use to soak them and that's how many will fit in my dishwasher comfortably.

SoI bought a bunch of custom corks and will store them in a humidor like Masta made once they are opened; how often should I change the k-meta solution I I use in there?

It could be CO2 or re-fermentation. The temp change could have sparked a renewed fermentation or released trapped CO2. Did you take SG readings? Were they stable on consecutive days? How did you degass (spoon, drill mounted stirrer, etc)? Edited by: Coaster

I add 5 or 6 pounds of sugar each time I do an IM. I just use a whisk and a gallon of water and put my kids to work

Can you use ascorbic acid if you are going to sparkle?

I've got 8 6g carboys (only 7 in use at any one time), 4 3g carboys (again only 3 in use at any one time), and 3 4l carboys. I always keep one open and ready soI can rack when ever needed. I've heard carboy aging is good forthe followingreasons 1: keeps a more uniform temp as Wade mentioned, 2...

Racking, now why didn't I think of that! Now I am ready to start my Masters Outback Chardonnay (well as soon as I find an empty carboy).

I tasted this and am already budgeting for some of these kits next year when they come out again.

Ipassed by again and am stocked up on kitsfor a bit. I love stopping by and my wife will only let me go thru Dallas on the way up, or the way back but not both. hehe Thanks again George.

76 feet, 926 after a few tries, Thanks Waldo.

Yeah, I've been looking at getting some raisins especially prepared for wine making; although, I have heard the all natural ones at the health store of the health section of the super store will work.

I don't know if a filler can degas (unless you can hook it up like rshosted said and can use the vacuum on a carboy). A filter, on the other hand, can help with degassing by forcing the wine thru the pads. Is filtering required? I don't think it is required. But I filter all my wines (and...

I have the Buon Vino Fill Jet. It fills a bottle in about 17 secs. It worksfine. I can bottle almost as fast as my wife can cork, but not quite. It was missing a steel ring to set the fill height. I don't need it all the time as the max fill is about right for most bottles but I bought one at a...

I have the Super Jet and it is nicer than the mini jet but significantly bigger. In hind sight I should have gone with the Enolmatic since I also bought an electric filler. I like both of them but one package would have been easier/smaller to handle/store and remove one of the steps (for me...

I actually have two of these. I useboth on a 20cubic foot freezer. The freezer (on the lowest setting)is plugged into oneand an 80W reptile heating lamp (clipped to a shelf inside) is plugged into the other. The freezer is set on 57 +/- 1 and cools when the temp hits 58. The heater is set on 55...

Why did you choose distilled water? I've read that distilled water lacks the trace nutrients and when using distilled water for making wine a small amount of yeast nutrient/energizer should be added.