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Island Oasis Strawberry Beverage Mix Tossed in 5 of these bad boys. 8 lbs inverted sugar Got me to 1.1 Also all my normal friends Started with 2 gallons hot water 2 tbsp bentonite 8 cups frozen pure lemon juice 1 tbsp energizer 1/2 tsp DAP Pinch or Epsom salt 1 tbsp gypsum Topped at 6.5...

Your question should be that if we don't have enough power to not have rolling blackouts during a normal summer, how are we going to charge all of these batteries.

I char my own white oak and put that in carboys. Super cheap and you get the exact aging. Coopers are great, but a huge waste of money IMHO.

I always keg ours and serve it with our kegorator.

California Rocks and thanks to them Colorado now looks about the same.

No one could afford to build or buy one of these vehicles if not for the piles of cash being thrown at them from governments. Meaning your tax money. Elon Musk pay zero in taxes. Total BS Besides if California was so smart then it wouldn't be broke and then all of them wouldn't be moving...

All great suggestions. My favorite is the Oaking one. Seems to cure my overly tart wines over time. Even 30 days can sometimes help.

Those traps are worthless. Tried everyone from google and FB. Mine are all fruit flies. They come from when I get some infested fruit and "bug" me for about a month. I just remove all my booze production stuff from house and nuke with RAID flying insect. Gone in 5 seconds.

I pitch yeast the next day, but always add everything else all at once. What I'm finding out about this wine gig is just like the brewing gig, most of what is taught and is considered gospel is just someone trying to make a very easy process, super difficult. ie - degassing, degassing for 10...

We just cork our twist top. Never had a problem.

White oak and Burr Oak only both white oak. Red is funky. I've had some good luck with Hard Maple for Spirits, but have not tried in wine. Too Mapley i think. I have also used Plum Wood and Apple Wood toasted and charded for wines that were a success. Very hard to come by, though for me.

Some labels are just not meant to come off. I take the approach that after soaking in hot water and PBW and the glue is still hard or super sticky, it isn't meant to be and they go to the recycle box.

I bring back white oak every trip to Wisconsin in rough sawn boards. I then leave them out in the rain and sun for about 3 months to age. Then cut into 1/2"x1"x3" dominos and toast in the oven and nowadays I torch to desired level with a plumbing propane or mav torch. Its a bit of a chore...

Stalked since beginning. Now a producer, but still a student.

Don't know about the wood chips, but you get a much cleaner ferment from corn sugar (Dextrose) vs Cane or Beet (Sucrose). Or just invert the sucrose and boil it with some acid and get glucose and fructose. Great idea sticking with the exact recipe.

I keg and carbonate all of my SP and DB. It's next level.

My restaurant supply store sells 5 lb bags with 4 berry. Blue, Raz, Black, and Straw. I love it. All I use now for DB and Multiberry Mead.

First use for racking and keeping under vacuum.

Air space? Its under vacuum. I also don't worry about it too much even before I had the -allinonepump. Covid, wasn't an issue. Makes you wonder.

Anyone know where I can get my hands on some of these grapes or must this season? We had Frontenac Gris and Aronia Berrry wine in Wisconsin last fall that was mind blowing.