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You are officially "Liked" by me on FB.

OK, I think I have my sig fixed. Now I just have to find a copy of my profile pic.

Mike's the chemist. I'm the ex-chemist turned IT weenie. How do I change my sig? It obviously did not translate well from the FVW forum.

High all. I had some password issues getting logged in. I hope there is not another PeterZ here or I just hijacked his account!! Thanks for the welcome, everyone.

I would never use a vinegar barrel for wine. Too much chance that a rogue Acetobacter sp. cell might turn your wine into vinegar.

You can download the templates from Avery's website.

Mostly color change. The straw color of the juice becomes brown.

If the juice looks and smells OK (not oxidized) you should be OK. You will probably need some fresh yeast.

The actual K-meta left behind by sanitizing is not enough to contribute a detectable increase in SO2 in the wine. The drop that dried on the mouth of the bottle is about .05 ml. It contains less than 1 mg of K-meta.

I would add the sulfite and degas in the current carboy. Top up and the wine can stay there for a couple of weeks to get the full extraction of the oak. It will also drop a lot of fine lees during this time. After a couple of weeks rack to a clean, sanitized carboy.

I use boiling water. Using the device George sells to hold the capsule, I slowly lower the bottle into the water and it shrinks from top down, keeping any water out. Takes about 1 sec per bottle, but to work well the water must be at a rolling boil. If you are very far above sea level it won't...

Find out from your friend whether the oak was treated for sapstain prevention before being kiln dried. The chemicals used for sapstain prevention are HIGHLY TOXIC!! Personally, I would never use oak that I didn't know was intended for use in winemaking from the time the tree was cut.

Picture required!!!

Yes, you can leave the kegs as is and use nitrogen or vacuum to fill/drain.

I see the new forum software ate my response. You can get bulk quantities of latex gloves at the hone center in the paint department cheap. She can don the gloves and spray the sanitizer on them, and when she is done working with the wine just strip them off and toss them. I use them for all...

I would leave it until it is finished. Stirring wouldn't hurt as you get close to dry, just to re-suspend the yeast so they can more effectively do their thing.

var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); Latex gloves are available at most hardware stores in packs of 50 and 100...

Go to a gun shop and buy a cheap reloader's scale. These are accurate to 0.1 grain. 1 grain = 1/7000 pound, or 65 mg (0.065g). These scales can measure 6.5 mg (0.1 grain) and cost <$50.

Remember that cold causes the crystals to form. The goal of cold stabilizing is to prevent crystal formation in the bottle while it is in the fridge. If you have no crystals after two weeks in the fridge at 30-40F, then once you bottle, if you put a bottle in the fridge and drink it within a...

I bulk age my wines, and filter most, so I rarely use the clearing agents that come with the kit. It all depends on how patient you are.