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I keep my jars in a 250 degree oven prior to use. Each is removed when I am ready to fill it. I fill it from the steamer reservoir and affix a lid that was boiled a couple of minutes. I immediately add the ring and hand tighten. The filled jar is placed on a folded towel and allowed to cool at...

I suspect that most, if not all, of us who having been making wine for some time have had foam overs. That is why I now use a very large primary and place it in a location where a foam over would do little damage. Have fun! Do this long enough nd you will make lots of mistakes!

Squeezing the bag will result in a very large amount of lees and consequent wine loss at racking. As recommended above, punching down the bag is all that is necessary. For what it may be worth, I have had excellent success steam-juicing strawberries.

That is a fantastic buy on the strawberries.

I pay little attention to the SG when racking from primary. I focus more on how vigorous fermentation is. When it has slowed considerably I rack it to a carboy and place it under airlock. Some wines ferment very slowly and can be placed under airlock with a higher SG. Others ferment very rapidly...

Nice.

Scotty, I am also confused. Are you trying to adjust the pH of wine? If so, buffers are essentially useless for that purpose. Their use is to calibrate a pH meter. Other chemicals may be used to adjust the ph of a must.

We still enjoy our Welch's wine. Yes, aging will make a difference and especially with Concord.

I have done an all juice but it has not yet a year old. We don't care too much for it at this stage but time will tell.

Wade, you are absolutely correct. Plum pits contain cyanogenic glycoside. So do apples, cherries and peaches. I think you will find that it is the kernel inside the pit that contains this substance. I would not crush the pits of these fruit. I used to freeze them and mash the thawed fruit with...

Fivebk: I am curious, why do you pit plums? I have never pitted them and have had no problems.

There is no reasonable way to calculate how much dry ice to add. Get ready for the sound effects! : )

My wife and I are waiting in the mountains of Virginia!

We did this without the fresh berries, and it made a wonderfully refreshing drink on a hot summer day. Thanks, Tepe.

Some of the corks were high quality natural others were synthetic.

Already dunked them in clorox before I read the most recent posts. Since they were only dipped and only the tip end of the cork was exposed I have little concern with taint from the clorox. It will evaporate in a very short time but it will sterilize the ends of the corks and keep any funk from...

I don't have my corker. corks or kmeta at this location so I will dip the bottles in clorox and inspect before we leave. If anything appears questionable I will bring the corker here in a month and recork. Thanks for the feedback.

We had a serious flood in the area where my old family home and our wine cellar are located. The result, about 10-inches of water flooded the cellar for a couple of days and the wines located on the lowest shelf were submerged. They were well-corked and, in my opinion, ought to be fine, but I...

Looks good. I will try this as soon as we get to the mountains.

Thanks, everyone. I had a great time with family.