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Nice pics - where did you get the circular, wheeled bases for the carboys?

Maybe this will motivate me to join the local winemaking club - any "friends" in MN that want to split an order?

Thanks - I saw those and if I return the ones I just bought, I will probably go with them. Just concerned that 1,000 corks is way too many for me.

Thanks for the perspectives! Perhaps I will bring a bottle or two and provide a caveat - come back another day for another taste!

With my LHBS closed, I turned to Amazon to buy Nomacorcs as the shipping costs for quantities <1000 from other sources were pretty high. I ordered Nomacorc Classic Green Corks, 22.5 x 43mm (1 3/4"). In the past, I have used the shorter ones (1 1/2" long) with the grapevine imprint. What I...

I have 2 one gallon carboys of cranberry wine that I made last winter - they have been appropriately stored with top up, K-meta, etc. When I mentioned that I was planning on bottling these this coming week, a friend who adores cranberry asked if I would bring some to a get-together in 10 days...

My first car 🙄

A plastic bag will work, although many will tell you it is sacrilege to put fresh bread in plastic for that very reason! That said, I have no different suggestions - only ways to make it crustier. And agree that the loaf looks amazing.

I also had a KA mixer from the 90’s that had seen a ton of use. For the past 15 years or so, the switch has been “glitchy” - still, it worked. As life happens, I had the opportunity to upgrade to a newer KA when I cleaned out my mother’s house. When I went to put my old one on Craig’s List, I...

Just a quick and minor correction - While monk fruit is often mixed with erithrytol, they are not the same. I do like it (pure) for a lot of things, although I have no experience using it with wine and as others have noted, would proceed cautiously.

Thanks for the detailed reply!

Well, I am another month along on this kit. I have racked it once to try to kick it back off and added 2 strong yeast starters (EC1118) two weeks apart. And still it sits stubbornly at 1.005. Checked the pH, which is quite acidic at 2.8. Quick review: Frutta Black Currant kit - made to...

I have made 5 kits plus a few gallons of countrywide the past couple of years - a bit down due to a few life complications. As I am now noticing that my stock is down (guess we have continued to drink wine through those complications - go figure!), next year's poll number needs to go up for me...

Good suggestion - thanks.

Thanks for the quick response, Bryan. OG was 1.085 and according to my notes, KV-1116 came with the kit. Not in any hurry, so can easily let it sit without intervention. Given your experience (and others) of these kits needing significant back-sweetening (this is my first Frutta kit), not sure...

Started a FWK black current frutta a little over 4 weeks ago - moved from primary bucket to carboy at 1.020 and was at 1.008 when I left town 2 weeks ago. Still at 1.008 tonight. Is there significant difference between building a starter to try to complete fermentation, then stabilizing and...

Thanks - that is what I thought and I really appreciate the explanation underpinning it.

I am sure this has been asked already although not finding it anywhere. I started a FWK Bordeaux (Forte) last weekend, adding the yeast starter Monday am. OG 1.105. Stirred/pushed down skin packs on Tuesday pm (tons of activity, foaming, as per usual) and got distracted yesterday (Wednesday) by...

Prepping for cabin season and evenings on the dock. Challenge - our cabin is across the border in Canada (barely - lake access from the US and can throw a rock to hit the border). While we bring up as much as we can tax-free (2 bottles/person - the rest, basically 100% tax), I am thinking about...

What a great hack! Tried it and was pretty impressed.