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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.

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.

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 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...

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.

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...

Yeah, I know it seems I come here for answers to everything now.... How do you know if your truck is riding on the bump stops? I bought half a yard of gravel base for my patio project and had them load it into my truck. Payload capacity is 1600lbs - me - wife - baby - gas. Should leave...

I'm working on a brick patio for my back yard and the elevation change from my back porch to the end of the patio is great enough that my gravel/sand base is going to spill out if I don't contain it somehow. Plus I need something to keep my bricks from drifting. So, I've been contemplating...

I started a new batch of apple wine a couple of weeks ago. It finished primary very quickly so I racked it off into secondary. Gross lees dropped out pretty quick so I racked it again a few days ago, did some pH adjustments with tartaric acid and sorbated. So today I looked at the bottom...

Does anyone have a program (Web or Mac) that will calculate the amount of tartaric acid necessary to adjust pH based on volume and not weight?

I have a 6.5 gallon carboy that I use for non-kit stuff. I've got some skeeter pee going in it right now, but I'm trying to think of what I want to do next. I've been reading about people doing elderberry recipes but I have no idea where to get elderberries. Is this mainly a northern thing?

I'm very tempted to email this guy, but can anyone guess why a wine barrel would be decommissioned and then sold as a rain barrel? http://austin.craigslist.org/grd/2568968815.html

Has anyone ever tried Marcus James wines? I bought some empties off this guy on craigslist and most of them were this brand. Later, I came across the brand at a little store here in San Antonio and noticed that the wine was cheeeeaaaap, and I just made the assumption that he was a wine-o and...

Sometimes, a couple of days after I have pitched my yeast, my S.G. actually goes up. I have assumed that this is due to the yeast population increasing the relative density of the must. But, I thought I would throw it out there and see if other people have encountered this and what their...

As I sit here having barely taken two sips off my second bottle (beer bottle, that is) of skeeter pee, I wonder to myself why I decided to up the alcohol content on my next batch.

I know it feels a little weird to ask for table saw recommendations in a wine forum, but I figure the forum represents a good cross section of life so maybe it's not so weird :P I'm looking for a good entry level table saw. I really don't want to spend a lot of money on it because it really...

I'm working on plans to convert the top shelf of my pantry into a wine holding rack. I'll be using the X shape where you stack wine bottles on top of each other. What I'm wondering is, how many bottles can feasibly be stacked on each other in this arrangement? For example, is there danger...

My starting pH seems a little too alkaline to me. It's reading around 4.0. Normally I like to be at 3.4 to 3.6. Seeing as this is my first Chardonnay what should I use to bring my pH more in line, if I even need to? I have tartaric/malic blend and I think I have a tartaric.

Stress is when you're bottling a batch of wine and a 9x13 glass baking pan slides off the counter and shatters into eleventy-million pieces and your baby gets scared and starts screaming from the other side of the baby gate.

So, I've been contemplating making a snootier wine than I'm accustomed to. Something like a peach chardonnay? And as I'm browsing the Austin Homebrew Supply they state that the kits are 6 gallons. I have a 5 and a 6.5, but I thought these kits were typically suited for 5 gallons? Is .5...