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that is pretty cool!

please make sure you have gotten the wine temp up into the low seventies when you wish to degas as the gas will come out easier....cooler temps make it harder for the gas to come out and you could later find some trapped gas pushing a cork when the wine is sitting on a kitchen rack in the summer...

whether you end up waiting as recommended.....or whether you make vinegar as also recommended.....at the very least keep one bottle of each just for a visible record of your wine making history and a reminder of your progress, successes and failures...keeps you humble and respectful of the wine...

28 views and no replies...so i thought i would chime in....i did not write the above post :h just so ya know to coin a phrase:h

agreed regarding the rootstock......do your homework and talk to the local growers....good luck on this!

dvr set here, thanks for the heads up!!!

when he said he was bottling tomorrow, i assumed it is from the same batch...wine stain or not and you may be/likely right....there should be no chips in the corks and he never said that a piece of cork was floating in the wine so i am led to believe only two scenarios....a chip broke off prior...

to make an anolgy....it appears as if you just went out and bought a new cadillac and decided to put bald tires on it and feel good about driving it.....if you were going to age this wine, does it make sense for you to use this cork any more than drive a new or old car on bald tires??? it is...

if you are willing to spend some money up front, there are many companies that will sell you for example a french oak ( whatever toast level) in 20 or so pounds and this will give you a reasonable consistency from year to year as you have the same batch of oak to pull from...if i get a chance...

always hard to tell from a picture..but it looks bad...i would throw it out in a second...i could never let a customer see that if it was mine...and even you will be capping off your all your hard work....get new corks

not if the living area is warmer....52-58 is not the worst that it could be,....what you could try is placing a blanket or something similar over the carboys to even out the fluctuations

i detect a new reality tv show for Mike in the offing....."To Mlf or Milf", subtitle, "there is only a millimeter of difference"

it should do well...a local winery up here has something along that line and they do well with it....it is novelty at first so it catches the wine people and the non wine drinker and then with any quality it keeps the interest...buon fortuna!

bench trial some day when you have an extra barrel..which i am SURE you some day will

if you use very regularly then i would check monthly...if very irregular than each time to play it safe calibration liquid is sold for the meters....you calibrate against this...anyone who sells meters sells what you need to calibrate

Mike you can run into an acidity/ph change of the kit wine if a kit goes into a barrel that has mlf buggers in it kit wines as you know have been previously adjusted....having said that it would be possible for you to be putting your own twist on things....the benefits of the Vadai may in...

welcome!!!

if you are well past secondary fermentation then in my view humidity is not a concern if you have gone on to solid bungs.....humidity would be a concern for aging in bottles w cork, natural or if you were using wood barrels ( i am assuming you are using carboys?)..........if you have a solid...

lets hope we never hear that the coroner had to be called because someone inhales some argon and suffocated

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