In case you haven't been paying attention, I'm so new to winemaking that I don't even have any equipment, yet. That comes in tomorrow, along with my first kit. However, if I am going to make some wine from scratch, I'm going to need all the necessary additives (sold seperately---lol).
There seems to be a lot of different yeasts, and I have no clue about the differences. I need nutrients and energizers and clarifiers and two men with a duck, right? <scratch that last one>
Can someone offer me a comprehensive list of ingredients to stock my Lab
, so when I'm ready, I can make some wine from scratch...once I learn how to make wine, that is.
In this thread, I will also show how I am building my Lab out of half of my laundry room (with the wife's joyful cooperation). Since reading about a few trageties (Julie's especially), I have plans for a very sturdy six carboy table, attached to the wall, so that I can keep my batches in order, and prevent any painful losses. Those pictures of 40-odd gallons of wine on that basement floor just made me want to weep!
I have no good place in my house to make my wine except the basement (which will be great for storing the bottled product later as it stays bwt 65-70F all year round). To keep my carboys up to temp, I'm going to wall off some room downstairs (an 8'x16' space) and insulate so I can better control the temp inside my new Lab. My water heater will be closed up inside this new room, so as to help keep the space warm. I have a thermostatically controlled ceramic heater that should keep my Lab at the appropriate temp for fermenting...after I start my first batch.
After I start my Blackberry Merlot kit and get it going, I'm going to make some Skeeter Pee (my version will be called Yellow Rain).
I can't wait to get started!