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The "Monte" is one of the great ones to benefit from prolonged aging. Wish I could squirrel a batch away for that long!!

DAWG,,,, most of us would come across as a rather boring lot if it weren't for the occasional "DAWG" bark!!! :br

"R, R, R" Wait,,,, stained with what??:?

Like the decal idea.. Don't forget about Stained Glass as a possibility

I too have felt a little anxiety at corking time on the screw-tops. But I think the bigger risk of breakage occurs when pulling the cork, especially if using a chef/waiters style corkscrew. I for one do not use screw-tops any more. I also expect to have drunk my way into oblivion long before...

Wow!! That's a lot of corkin' info.... Consider what's on the other side of the cork. If you do even a light K-meta treatment to your wine at bottling time, any issues a cork might bring would be taken care of.. JMHO

If one learns anything by engaging this forum, it's that there are as many methods of operation as there are people here!! Far be it for me to poo-hoo ANYONE'S way of doing things, and 1,000 apologies if I stumble out of line. Creativity will promote a better product. In the meantime :b

Actually (Natural) corks will survive quite well in the bag they were bought in!! They do in the warehouses and stores!!! The only corks I have sitting around will be used within a week of purchase. No need to remain under sanitizer for days on end. I'm all for proper sanitizing during the...

Consider;;;; Your local supplier likely gets corks in huge batches and breaks them down into smaller (30-100 count) ziplock baggies for retail. Quite sure that they are not subject to FDA regulations as foodstuffs. Much the same as the bottles and equipment you use. Throughout the process of...

The provenance of bucket juices has long been subject to some scrutiny. Purists who grow and process their own grapes may have "tootin'" rights, but for the amateur who wants to get "somewhat" involved, the bucket offers an adequate and reasonable path to a drinkable if not enjoyable end...

Likely the move from carboy to bottle then back to carboy served to degass sufficiently. I've made it my practice to "splash rack" when I do my (3mo.) rackovers and K-meta treatments. Have NOT had a cork even think about trying to escape!!:ft

Drain a little to keep wine out of airlock,,,,, K-Meta or not!!! Shield from direct sunlight (UV). Not much you can do about temp unless you take measures (damp towel/sheet ,,, evaporation may help cool). Keep regular rack-over and k-meta schedule. Otherwise I'd say your product should...

A lot of factors to account for. As said before, most reds do well @ warmer ferment temps (70-85F) and whites like cooler (45-60F) temp. Yeast strains are produced to work around these general temps, but you should know the limits and monitor/record your temps thru the process. After all of...

A little more detail about your process would help to find a solution. That foto is not,,,, NOT a stranger to most of us!!

I lieu of the particular grape skins for the type of wine, I've used dried fruits often described as a flavor in a particular wine. Dried Black Currant, Dried Cherries, Dried Raisins (red and white), Dried Dates, as examples, They can help bolster the mouthfeel

Dan,,,,, Julie is on her way up to slap you!!! California DOES have a PITTSBURG (without the H):ft

@.990 it is about as dry as it will get. Won't hurt a thing to let it be till you get back

Despite technology and gizmos, yet another indicator that points to "TIME" as being the most important part of this hobby. As has been noted, if your wine has not been stabilized then it is still active (and likely still producing CO2). Again,,,, this is a hobby for most of us and not a...

OK,,,, here we go!!! Tim's statement on bottle aging vs. bulk/carboy has nothing to do with oxygen exposure nor is it mentioned. In the commercial arena it is prudent to bottle as soon as the wine is "clear and stabilized". Most wines in the commercial arena are meant to be consumed within...

I too age for @1yr. in a carboy, with rackovers and K-meta treatment at 3mo. intervals. I am not hesitant to "splash-rack" in an effort to dispel CO2 and have had no ill effects from it. I also like to do the "pop bottle shake up" when uncorking then in to the decanter.... "WHAT CO2 ??"..