[MedPretzel]

Well, here's the "summa summarum" for the evening:





Everything went wrong! The pumpkin was too pulpy, so I had to use the "turbo" racking cane.


Then, I only have one 3-gallon carboy. So, I had to rack first in a 5er, then back to the 3.


Then, I couldn't find my glue-stick. (You people should have been watching the olympics instead!)


I labeled roughly 50 bottles tonight. Thanks guys for sticking it out.


I also had an explosion of the pumpkin right at the end - the airlock totally blew its top.


I had to wipe up everything and put the bottles away.





Soon pics are coming. I took normal ones for those who missed it.

[MedPretzel]

Some pics: Caraway-squash goop








Caraway-Squash must








The webcam headquarters:








The labeling: (before)








after








Labeling the other: before








after











Thanks again to all those who watched. Let's hope that we can get this thing "moving" to different parts of the country.

[MedPretzel]

Well, I'll probably have the webcam on tomorrow (Sunday, Feb 19) afternoon around 1 pm EST or a bit earlier. I'm going to fizz-ex my stubborn basil wine (watch the disaster online) and rack my red-clover wine. I might do some labeling again, but not sure about that. That's pretty boring, I think. I'm not sure, but I might sweeten and bottle my chrysanthemum wine. It probably should be bulk-aged a bit longer, but we will see.

[NorthernWinos]

Will your De-gassing video-torial look as interesting as AAASTINKIE's photos of his last de-gassing 'event'??????????Edited by: Northern Winos

[MedPretzel]

If today was an omen, then, Stinkie's photos will be nothing in comaprison. I have a feeling I'll be racking 1/2 of it to another carboy to do the degassing.

[MedPretzel]

here we go. it's 1 pm EST.

[B M W]

Martina,


Good jobI like your wine cellar I told my husband I want one like yours. I really enjoyed your web cam today, you make everything look so easyI'm hoping when I get my first batch all done and bottled I will feel a little more at ease with the process.