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But, of course it did. No cold beer is unconstitutional, I bet.

I used to have that same prison (@sour_grapes), but have decided I like all my bottles looking the same and the Bordeaux bottles stack everywhere so nicely, that's all I go with now. All Burgundy bottles go straight to the recycle, wine type doesn't matter. But I do still grumble just a little...

You did a form of "cold Stabilization". At least you held it at a temperature that allowed the tartrate to become unstable and fall out of suspension. I would imagine if you got it really cold, like down around 32F for an extended period of time much more would fall out. I do this every year...

Every time I see NSF and food related, my brain thinks it means Not Safe for Food, seems it should, but no, it's the National Sanitation Foundation seal of Approval. A good thing to find.

The weight difference more than makes up for any sound difference. Brass sousaphone weighs 30-50 pounds, fiberglass is very light 15 pounds. About the weight of the alto, tenor, and baritone saxophones I played. I never officially switched to clarinet, although, I could marginally play one...

Food grade, I would probably use it. Don't care about an airtight lid, I normally just set the lid on to keep stuff out or cover it with a cloth.

I have no experience with any refractometer due to the following. Unless you are measuring the Brix content in the field, a refractometer isn't as useful a tool as one might assume. If you try to use it after fermentation has started, you need to refer to a spreadsheet (web site) for a...

I wonder what the legislative thought is behind the bill, keep folks from buying a six or more pack (cold) and drinking it while driving home?? I suppose there is some logic there, but I can't see it. Just switch to harder alcohol and drink that.

Only when she is lip syncing (some call it singing)

Your nose will tell you during the fermentation. Lack of nutrients can lead to smelly dog farts. If it were me, I would take a chance on the great and wonderful Amazon and order yeast nutrient.

I wouldn't hold my breath for anyone of the folks on this thread from 2019 and 2020 to reply. Most folks believe that attempts do an mlf on a wine kit, if you can even get it to start. Will end poorly. Most wine kits balance with man-made malic acid which can't be converted.

I ferment everything in my basement. It seldom gets above 66F. Never had a problem getting any yeast to start. You are still within the temp that yeast is happy at. It might take an hour or two more to start, but probably not even that. If you said 55F, then it might take longer.

One other difference (but I can't see why it matters). Once inserted into the bottle, it is slightly compressed, compared to being outside the bottle. Perhaps someone who knows more about the chemistry/physics of it all knows why it might matter. I tend to think it is liability, more for...

91 more days.(but who's counting) and I can drink as much as I want at lunch.

No, I gotta stop having six shots of tequila with lunch or something, I clicked on the other link and got cornfused, or forgot which link I clicked on. On that murphy and son link, it certainly says neutral to the competitive factor, but in your link it does say sensitive and here -...

I read the Lallemand link as saying RC-212 is Neutral to the competitive factor. I just never liked the not knowing what you might get part of it. Seems sometimes the RC-212 does most of the work, others the EC-1118. Maybe it doesn't matter that much.

To fully insure that your wine kit is made to the directions provided by WineExpert, that is absolutely a true statement and the way they say the kit should be made. It's their directions, clearly spelled out. It will produce a wine in the manner WineExpert intended it to and if there are...

Nice looking wine rack, but only 35 bottles of wine?? I guess that could be enough for a week, maybe 10 days.