AJ-123

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• Posted in thread: REVIEW: *allinonewinepump* on 07-13-2012 at 12:52 PM
  Awesome review Dave! I would not be making wine anymore if it wasnt for a vacuum pump!!!! The
  set up I have works great and this is the exact reason I was selling these before but Steve
  (vacuumpumpman...

• Posted in thread: Seal bottle tops with wax ?? on 06-28-2012 at 02:28 PM
  There is a four-five year study at UC Davis (and I think other funded research in Europe) that
  examined the question of oxygen and closures quite closely. If someone can get a copy of that,
  it would b...

• Posted in thread: Seal bottle tops with wax ?? on 06-28-2012 at 02:18 PM
  There is a four-five year study at UC Davis (and I think other funded research in Europe) that
  examined the question of oxygen and closures quite closely. If someone can get a copy of that,
  it would b...

• Posted in thread: Source for the new Nomacorc Select Series Corks? on 06-28-2012 at 01:45 PM
  Does anyone have a source for the new Nomacorc Select Series of corks? And also research
  recomendation for which cork with which type of wine? I googled for quite a while and didn't
  find answers to an...

• Posted in thread: REVIEW: *allinonewinepump* on 06-27-2012 at 10:45 PM
  Dont throw away the drill mounted stirrer, its still great for mixing up all your stuff in
  primary and for mixing in your fining agents but we get the point! Its a great product
  period!When I stir eve...

• Posted in thread: REVIEW: *allinonewinepump* on 06-27-2012 at 10:12 PM
  I've had the AllInOneWinePump for two months now. I have yet to bottle with it, but have done @
  a dozen rackings. I got it primarily to assist with degassing once I tried vaccuum degassing by
  hand and...

• Posted in thread: REVIEW: *allinonewinepump* on 06-27-2012 at 08:45 PM
  When using it for bottling, how do you stop the flow of wine when the bottle is full - do you
  lift the bung from the filled bottle and break the vacuum?Hit the metal vacuum valve on the
  hose. Depress ...

• Posted in thread: Sorbate and ML on 06-27-2012 at 08:39 PM
  I use sugar and honey, never artificial sweeting. but maxing out yeast, aging and sulfides is
  it.Aging is Important!. If by chance it does restart it is in a vessel aging and nothing is
  lostSo after s...

• Posted in thread: KMeta Activation on 06-26-2012 at 03:23 PM
  I see above where Jack responded to someone and said one tablespoon/gal for the sanitizing
  role. I've heard a wide range of reccommendations for sanitizing -- i'm guessing that if you
  use high end of ...

• Posted in thread: KMeta Activation on 06-26-2012 at 03:16 PM
  There are three levels of potassium metabisulphite to add for three different purposes:1.) the
  original must, 18-24 hours before pitching yeast. This does two things: kills off wild yeast in
  must ingr...