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That long table of lobsters so reminds me of back home in New-Brunswick. Going out to fish out our own lobsters/shrimps/clams/crabs and feast with the family. Now it's so commercialized and government controlled that all I have are memories. :(

Those prices can't be real.... $1?

Well... this is me... No, not the girl in white... ;)

From 2006? Are you still aging? ;)

The larger the punt, the more pain it is to fill the bottle using a filler. That's what I learned. :)

"La Maison Paulin" = The Paulin House Paulin is my last name. :)

I use Avery 6499 labels with the Avery software (free on their site). They're removable labels that just peel right off and leave nothing behind. Make sure your fingers and the bottle are dry before you apply. Example of two labels I made on that Avery software:

Live and learn. I just started making wine and I'm soaking up the knowledge. Next time, I'll carefully choose my bag. :)

That has been my experience with all of them except one. Magnotta on Hurontario, south of Steeles. But their home winemaking section is rather small. I tend to stick around the area around my house. For anything farther, I might as well shop online. But that's for equipment only. For...

That is a very neat trick. And I tried it. Unfortunately, I guess the bag I chose to use wasn't strong enough. It ripped in the pulling and now the cork is entangled in a 1/4 of the bag. This is not my day. :)

I'm assuming that "Americas" also includes Canada. When I started looking into making my own wine, I quickly found out that my local store doesn't carry everything and did not know about stuff I learned was part of basic winemaking knowledge. They don't know what Campden is, or a wine...

Yup. The retriever costs almost the same as a box of 12 750ml bottles from my local store. Oh well... Thanks!

I was bottling my wine today and I guess I got a little too enthusiastic on the floor corker... Shot a cork right inside one bottle. I quickly transferred the wine into a new bottle and corked is properly, but now I have a bottle with a cork inside. What's the best way to get it out or did...

I guess the vacuum wasn't strong enough or lost some of its strenght. I re-applied it and now CO2 is slowly, but steadily coming out. I'll make sure to keep it up every hours or so.

The package says Bentogram. Just did a google and it's bentonite that comes in larger granular form. I'm surprised to find out it's not degassed enough. I had the carboy under vacuum for 2 days and nothing more was coming out. Now, it's full of bubbles as soon as I introduced the...

I degassed my carboy this weekend using a pump to create a vacuum. That worked well and eventually, all bubbles stopped. I tasted the wine and sure enough, no carbonation. So today, I added Bentogram to help clear up the wine. And as soon as I did... bubbles! But this time, they're much...

Same thing for me. Looks like he's rejecting all anonymous connections.

I've been slaving at degassing this wine and I thought I'd never see the end. So I decided to go on youtube and search "degassing wine" to see what others are doing. Came across this video: EDIT: I can't post the link since I don't have enough posts, but the title is "How To Make Wine: An...

I doubt the temperature is high enough to melt anything except ice and butter. If you're melting plastic, it's way too hot.

I'm quite new to wine making and thanks to this forum, I have learned a lot and have a batch of Pinot Noir resting in the basement. When I started, heat became a problem. Our basement is rather cool and too large to heat with for one carboy. So what I ended up doing was to use a large...