Search results

I'll post some pics later. Used a couple of your ideas along with one the Goodfella actually did and PM'ed me.

Thanks to all.. did not get it shipped yesterday but it will go out today. Can always count on this forum for quick replies.

Now I looking for a FAUX winery name?

I was going down the road to do something like "4th. and 1 Viognier" Got voted down last night. This has been great. Putting together a couple now. Any other thoughts, please post!

Mike, squandron is the dirty dozen. See didn't even go there great thought. Like the Jersey thing as well trying to edit a picture for that as well. QB Cab with his jersey # I like as well. I am cooking now..

I am in a real bind here! I just can't come up with a catchy label that I need to get done today and shipped. My mind is gone! He is a quarterback at the AF Academy, great kid and spends a lot of time with us when he is not playing. His folks are big wine drinkers and have loved some of ours...

Jim: Mucho thanks for the info and recommendations on oak. My Lodi Cab from Grapes this past fall, I put in 1 3/4 bags (3 1/2 ozs est.) of med toast cubes in 5.4 gallons of juice. Way to much. Again a WV Australian Shiraz with 10 lbs of Shiraz skins same amount of oak. Both are getting better...

I am getting ready to start this kit tomorrow. The kit came with 4- 30g packs of oak. On the last few kits I have over oaked for our taste with cubes. Could I add 1/2 the oak to start and then cubes post fermentation if it needs some more?

I guess we should have tm'ed our club name, # 2 on Wallmart's list "Grape Expections Society". Maybe we could make some money

Looking Good !!!!!!!!!

Joan: That's what mine does to some degree when it is sucking air somewhere like the shut off not being completely off on top of the filler.Sometimes are worse then others. It is stilla far cry better thenthe wand and hose clip. I have found by supporting the vacuum line on top so it is not...

Adjusting the shut off for the overflow has been my biggest headache. I just sanitize my canister and go for it. Joan I also have not mastered the art of corking while the next is filling. I just bottle fill then cork.

Real

Many Thanks. The pressed skins have just added so much body to these smaller kits. I just have 2 more small ones to do with the Shiraz skins, then back to my WE Limited editions

It's a premium #9 x 1.75. But I was getting ready to buy some bulk corks from george

I have gotten away from the smaller kits and going to more of the premium kits for longer aging times. Should I be running a humidifier in there? Is there a better cork I should be using?

So if I am putting together a kitEC-1118, and the skins were fermented with red star, there should not be any issues?

My new wine storage area here in the summer months will be at 55-60. My problem is Humidity. Best case in the summer months with a thunderstorm we are at 35-40%. Just looked at my weather station, 20% in and 28% out. Should I be running a humidifier down there? And is a 5 degree swing in temp OK?

Red Star Pasteur Red Yeast

They are amazing! I too had back issues. Had surgery 1 1/2 yrs ago. Started buying Better Bottles. Just traded my last 2, 5 & 6, for a 5 & 6 glass. Don't know what I would do with out it!!!! Appleman, maybe you could do a post about the benefits on having 2 of them so I could print it...