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I leave a bit of space. These are resting on their sides in my wine rack. They've been up there there since around July. Here's a shot of a different bottle standing up.

Anyone seen anything like this before? It almost looks like wine is leaking through the cork. When I touch it, it has a gooey consistency and tastes very tart, almost like my apple wine. (This is a Pinot Gris) This is the only bottle doing this.

Still available

These are getting picked up tomorrow

I have 3 different size carboys for sale in the San Antonio area for local pick up. 6.5G, 6G and 5G. Selling for $10 each. PM me if interested.

Are you basing your $159.48 price on that ebay auction with 8 bids and 1 day still left on it? Because you know it's not going to end at $159.48. Anyway, mine's cheaper. (and not used)

Looks like it would be about $60

This is a Weston 05-0101, 16 qt (15 liter) capacity.

Sounds like I need to raise my price a little! :)

I have a press that I'm selling. It has never been used so it is brand new. This is a Weston 05-0101, 16 qt (15 liter) capacity. I'm asking $150 for it. I'd prefer local pick up, as the thing weighs a lot and would cost a lot to ship. Shoot me a PM if interested.

I don't think I'm at risk for the corks popping. It's been a couple of weeks with no change in cork status. It fermented completely dry and I don't back sweeten my apple. I'll just be sure to "vino vac" before serving and decant a little.

Wooo Senior Member status! :i

I recently bottled a batch of my apple. Apparently there was more CO2 in there than I thought, because when I poured a glass tonight, there was some fine bubbles rising for a few seconds. The question is, will the wine degas itself in the bottles over time? I don't have any problems with...

I got a new pack of kmeta and I just blindly followed the instructions on that package. I knew it didn't feel right.

How long should it take before a new kmeta solution "activates"? I mixed up a new batch last night but it doesn't have that acrid smell that is normally associated with it. Did I just not make it strong enough? I used about a tablespoon for one gallon.

Anyone tried using a pack & seal as a degassing pump?

I didn't even think about sulfites. I have already sulfited and sorbated. I'm more worried about the sorbates :( I guess we'll see. It's just a $6 lesson if it doesn't work out.

I don't think copper is a problem. Most water pipes are made from copper and from an alcohol standpoint, stills are commonly made of copper.

I went to my local homebrew store and picked up some malolactic bacteria tonight in preparation for a batch of apple I'm about to start. They had two vials, so I went ahead and got the second one thinking that I could use it on a chardonnay I've had sitting in bulk for a while now...

I'm not sure what wikipedia is talking about. I once mixed up a batch that was so powerful that the cat wouldn't come anywhere near the kitchen while I was working.