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Memphis tap water is so good that Memphis Light Gas & Water bottles it for the Chamber of Commerce labeled as Memphis Tap Water. The Chamber gives it to companies considering relocating to Memphis.

Rocky - not if they taste good to you.

18. I don't know how to say cheers in Ireland, not which grapes are used for champagne.

Rocky, I no longer have access to a lab to do an analysis. Maybe Mike (ibglowin) could handle it.

I made the PG kit a couple of years ago for a friend who is a PG fanatic. She said it was one of the best she ever had.

"All for one and one for all!" You got that right, D'Artagnan!

Wipe up the spills with a dilute solution of bleach. Ants lead each other to food with scent trails, and the bleach disrupts them. K-meta solution would probably also work.

Scotty, I would not use the copper coil for any length of time in wine. The acidity could be a problam. SS is the way to go. You might also look for a used lab refrigeration unit that cools water to a specified temp and has a pump to circulate it through the SS coil. You can use this to maintain...

Bulk age for at least 3 months and taste it. If it is not tannic enough for you add a half tsp of Tancor Grand Cru, mix well, wait a month, and taste again. repeat as necessary until you like the tannin level.

Your liver converts ethanol into acetaldehyde, puts it into your bloodstream, where it is carried to the lungs and exhaled. Acetaldehyde is what the breatholyzer is actually testing for when the nice policeman stops you for driving erratically.

As a chemical engineer you must know that you are using those precursors to synthesize acetaldehyde.

Mike, you mentioned using a 10% K-meta solution for sanitizing. Why so high? The normal 3 TB/Gal solution is only about 1.25%.

I'm guessing by the name that it is something to inhibit the formation of potassium bitartrate crystals (wine diamonds). I would be curious to know what it is chemically.

All liquid chemicals have different refractive indices, so such a device will, in theory, work. However, the rub is in the details. When I was a boyscout we would estimate the height of trees by moving to a point where, when we pointed at the top of the tree our arms were at an estimated 45...

Which roadster do you have, Mike? SWMBO drives an '07 Z4.

2.5 Tb in a gallon is 7.5 tsp/gallon = .48 tsp per cup. Divided into 5 carboys = .09 tsp per carboy, well below the normal .25 tsp dosed every three to four months.

The Old Vines Zin I have bulk aging wound up filling a 6 gal carboy with almost a full 1500 ml bottle left over.

I filter all my wines using a Vinebrite filter. As rrussell says, it's slow, but it gets the job done.

jnmar, where are you located? Great pic.

I usually leave it for several weeks after transferring to a carboy to let a majority of the lees drop. Then I rack to another carboy, stabilize, and let it age for several months to a year, adding a quarter tsp of K-meta every three months or so. Then rack again, filter, and bottle.