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So the swill I made from a second pressing, that I stabilized, will turn to vinegar if exposed to air? bk

When you finish that wine send it to me, I have several "friends" Id like to share it with. Keep your friends close, keep your enemies closer. bk

Richard, that is a good price, just so I understand, you filter twice, first with a 5 micron then with a #1, why not just start out with a #1? How did you mount your filter? In the thread that Wade referenced they spoke about pictures, I can't locate any pictures of the house filters hooked...

If I go with the whole house filter unit from Lowe's Wine department, how does one get the wine through the filter? Push it with a pump or suck it with a vacuum pump? They also have selection of filters, wound string down to 5 microns or a hard filter also 5 microns. Is 5 microns small enough...

I agree but we're talking about sucking not blowing. You got to try and lets know. bk

Wine is ready to add Super-Kleer, as per directions. Question : #1 wine is clear as a bell (what ever that means) directions do not say to rack, are Lees are supposed to be mixed back into suspension? #2 If it's clear why add Super-Kleer? #3 If it's clear why filter? Thanks. bk

Wade, could I not hook up my new vacuum pump to the bottom carboy and pull the wine through the gravity filter quicker? bk

Does anybody test to see if the MLF is done, or give it 6 to 8 weeks and hope for the best? bk

In the process of finishing two buckets of the frozen 2007 Cabernet from Midwest, squeezing netted me 6 gallons plus a dab. Midwest sent 2 large packages of liquid MLB, these are 5" X 7" plastic envelopes filled with liquid MLB (I guess), the packages say each one is enough for 5 Gallons of...

For the secondary fermentor, how much space do you want in the top of the carboy, 1", 2" ,4"? bk

I ain't the sharpest tool in the shed, I've finally figured out what you're talking about with a "whole house filter". Can the element be cleaned or are we talking a new filter every time? I like Wades setup but I don't see it sold anywhere. It looks like the Buon Vino only comes with the pump...

I have been thinking about this temperature problem for for my MLF process, what would be wrong with a cardboard box over the the carboy and a light bulb inside of it. you could even install a remote thermometer to keep an eye on it? bk

In the true spirit of the season and to rid your house of unwanted clutter send me your address, I'll drive over and get all that nasty equipment out of your house... like Santa in reverse. No need to thank me. Some people enjoy making it, some people enjoy drinking it, some lucky people enjoy...

D. T.'s (owner of a small meat company in Arkansas) rules of business (and I guess this forums winemaking advice): #1 your first loss is your least loss. #2 never chase bad money with good money. #3 a bad deal don't get better. #4 If you have to (insert a verb) a (insert a noun) get it...

My two buckets of frozen grapes should be finishing up next week, could I use this swill, even though it's been sulfated and gone through MLF for the juice in a second squeezing, or am I just trying to make a silk purse out of a sows ear? bk

Garbage in, garbage out. I have made about 10 gallons of swill from the second squeezing of some Cab grapes, underwhelming would be kind, not willing to stop throwing good money after bad and not needing 10 gallons of cooking wine, would a flavor pack do any good? Any and all suggestions would...

While we're on this subject, the new MLB that I just received from Midwest is a liquid (or it will be once it thaws out), it's in a 5 X 7 plastic sealed envelope you ever used this stuff? bk

Your worrying about badges showing up because you ship a couple of bottles of home brew, most of the dope in this country is shipped by by UPS and Fed Ex. Of coarse I have no first hand experience at this. bk

I'll order up a kit, any kind in particular? bk

What is the best way to measure MLB nutrient? I don't have that fine a scale, this stuff is like fine flour. Thanks. bk