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Does anyone have a source for etched or silk screened glassware at a reasonable price? I thought it would be a nice touch for my hobby winery.

I tested two finished wines for TA this weekend using sodium hydroxide and a ph meter. I needed to make adjustments before cold stabilizing. The results were almost double compared to pre- fermentation. 1.5 compared to .9. I suspected the sodium hydroxide and went to buy "fresh". The shop...

Started to bottle this week, Catawba, Diamond, Vignoles, Niagara. Sour Cherry, spiced apple, and cranapple next week. Marquette and Merlot ageing well.

I racked and stabilized 5 gallons of Vignoles last night and did an acid test. The PH is 3.7 and the T.A. is .9o. After sweetening to 2.5 brix the taste is good. Should I be concerned with the high PH.? The grapes in the Northeast seemed very acidic this year. This variety tested 2.85 ph...

I will be racking Niagara and Moores Diamond this weekend. It has been in the refrigerator for 5 weeks with a dose of k-bicarb. Is it ok to rack the cold wine into sorbate and so2 cold, or should it be stabilized after warming to room temperature? I don't remember how I have done it in the...

Looking for oak recommendations for a 5 gallon batch of Merlot. American? French? Hungarian? med toast? I will probably use chips. Thanks

I have free sour cherries available. Does anyone know pounds per gallon needed? Also, a good pitting method? I am looking to make 5 or 10 gallons and ferment on the pulp in a staining bag. I would probably freeze the cherries now and ferment after fishing season. Thanks, Dave

Is anyone using the double bottle washer with the hose and suction cup? thanks, Dave

Thinking of making a Mojito flavored skeeter . Anyone tried this? Lime juice base, fresh mint in primary. Sounds good to me. Any tips, please share. Thanks!!

If you get bored, and have extra bottles lying around, I made up this bottle cutting jig to make some neat glasses from wine and beer bottles. The jig scores the bottle with a nice straight line. Next you heat the scored area with a hot air gun, the plunge into cold water to part the bottle...

I put the formula for acid testing that Ibgloin posted recently in excel format. I did not know how to post as a excel link, so did a screen capture. For those of you with excel, you can set up a simple worksheet that only requires you to change the sodium hydroxide amount, and it does the rest.

This step by step outline was very helpful when I first got back into winemaking after about a 20 year absence. Very minimal equipment and it will produce a good sound wine. Keep in mind , it is basic wine making. http://www.nys-homewine.info/PDFs/1STTIME5.pdf

Printed on parchment, milk glue on 375ml hock flint.

Just a suggestion that everyone should take the time to put where they are from in their avatar. Unless of course you are on the lam. And If you are, your secret is safe with us. :u

A glass of wine To my friends who enjoy a glass of wine.. And those who don't and are always seen with a bottle of water in their hand. As Ben Franklin said: In wine there is wisdom, In beer there is freedom, In water there is bacteria. In a number of carefully...

I just finished a 3 gallon batch of rhubarb using one can (10#). I stabilized and back sweetened to 3.5 brix and added about 3/4 liter of fpack made from 2# of reduced frozen rhubarb. This wine taste ok, however it doesn't jump out as Hey this is rhubarb! So if anyone plans on making this, plan...

I have 3 gallons of straight Rhubarb almost finished at 1.000. I tasted some Sunday while testing s.g. It seems to lack rhubarb flavor so I stopped and bought a couple pounds of frozen rhubarb. I have it thawing with 2 cups of sugar right now. I plan to squeeze it out in a straining bag and...

Brother and I bottled 3 gallons Vignoles (Ravat 51), 5 gallons NYS Riesling, 7 gallons spiced apple, and 3 gallons Cranberry. It took a little over 2 hours. I had filtered everything the weekend before with the whole house filter system. (Thanks Wade and Dan, you convinced me) Everything...

http://www.instructables.com/id/make-a-manual-vacuum-pump-for-under-%2420-by-convert/ This looks interesting.

I have 3 gallons of cranberry ready to bottle sweetened to 4 brix. The ta is .525 ph of 2.85. I was doing a bench test last night and this wine seemed to benefit from a little acid blend. maybe raising it .03. This will probably drop the ph even lower. Should I be concerned, or go by taste...