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THANK YOU WADE MY ANARONE IS BUBBLING THROUGH THE AIR LOCK I MOVED the room temp 2 78: all is well i have 40 gal of amarone i made 2 1/2 years ago just started drinking it now its great thats why i made more

Thanks wade

Started some amarone 10-13-09 sg 11 i racked it the other day and checked sg again it was 1020 temp in room 68 is this rite or do i have trouble it taste sweet

If you still want to no i tried my montepulciano the other day wile it is still young 6 months it is very tasty it still has a little fizz but that will go away soon

I use a brake bleeder that u use on a car it works great and is real easy to use

I ve 30 gal in a barrel rite now been there 5 months now ill let you no wen i taste it this weekend

Very nice work

there are concentrates out there com. wine makers use them all the time to make ther wine look better

mlf i no it happens in a barrel on its own so that would be after pressing

why dont you just buy a few pounds of glass marbles to drop in and top off the larger ones

zuk i dont no about wine but you can try batter frying the flowers and eatting them they are a real treat

temp your rite there

chilean still going strong boiling like crazzy i cant get over it

its been going strong for ten days now tested it before i started it was 19 percent

started some merlot today 30 gal. just tasted the juice is really sweet and very dark

leave the air lock on it and rock it the gas will come out

gas why dont you just shake th bottle it works if you dont have cash for a degasser cant get any cheaper than that

heat gun i use a heat gun all the time ive used it for years it works great it is allso used for removing paint to it not bad at that to

stopper and they sell a tool to get the stopper out of the carbouy

thanks for all the info i have made a few kits in the past i usually make a lot of reds from grapes kits are a little new