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Give me some clues into your operation, all from grapes, juice, kits? You either hang around a real thirsty bunch or have a way of controlling temp and humidity. bk

Can you explain the test and pictures to me, thanks. bk

In the fridge, time just slips away. bk

I have two liquid MLB packages that are stamped 2012 and says to use within 6 months, you think it's still good? bk

Rocky, just call Michael ask him what's good and order it, I just racked the Pino after cold store and think it might be a real winner in another year or so (at my age that's really optimistic).Today is our Basement wine party, will post a couple of pics later. bk

I know no Potassium Sorbate after MLF but how many garage wine makers use it in their wines? bk

Got another order from WGD, arrived on time, still frozen with great directions and all the condiments. bk

Maybe that's were I'm going wrong, I didn't know you could buy Metabisulfite without Potassium or Sodium added to it. The info about the differance of PPM in white's verses red's clears up one of my mysteries, thank you. bk

This is were things get fuzzy to me; To make a solution of 10% So2 you would have to know how much So2 in you NaSo2 your starting with. Why do the mix Potassium or Sodium with So2? Why are there always two numbers on the charts for So2 additions... 5 PPM and 8 PPM? Do some wines takes 5 PPM...

I must be doing something wrong, how do you make a 10% solution of SO2? bk

I don't think that sounds de rigueur... would you like one or two scoops of sugar in your wine? Bottom line is I sweetened up 10 gallons of wine then blasted it with Sorbate then read the article, how long do you think it takes to start smelling like dead geraniums? bk

Was studying up on MLF today and it emphasized not to add Sorbate after MLF, what do you do if you back sweeten the wine? bk

Just a picture of the Chardonel wine juice acid crystals (and Oak Cubes). Juice was from St James Winery in Missouri, I think this will be a great breakfast wine.

What is the difference between the two, when would you use Sodium Metabisulfite instead of Potassium? bk

Rocky, that's 40 carboys, a 1,000 bottles, how long can you cellar it? That's 3 bottles a day, everyday. Maybe I just need to step up the pace. bk

It ain't cheap, Mike's a good salesman, (works out to about $12 a bottle) it's second rack with some oak and working on MLF, got a little over 6 gallons, as far as how it turned out... I'll let you know in a couple of years. bk

Bought a couple of expensive buckets of Pinot from these guys, great service, arrived when they said they would, even threw in some yeast, nutrient, oak and advise.

If you were going to use citric acid, how much should you should add per batch? bk

What is a good formula for making a simple syrup to back sweeten wine? bk

The owner of this place snuck back into France when the Germans were about to invade and bricked up a wall where the best whine was kept. The Sommelier handled bottles like bombs, very carefully that is, they didn't look they have been touched in the last 50 years. But you know how sneaky those...