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Thanks for watching my back, Rocky. Your all right in my book! Sal

yes I have to say I soak my corks. Is this a good thing or bad thing? Sal

When I make wine from kits, I tend to use less water then required. Especially when topping off, I try to supplement water with wine as much as possible. I also bulk age for longer periods of time then required by the kit manufactureres. I once added fresh grapes, crushed of course, to help...

Try oxyclean its cheap and effective and it cleans the bottles at the same time. When using the goo gone, all I do is wipe on and wipe off. The glue comes right off. No scrubbing required. Just a thought, Sal

Thanks Guys, I will do just that. I soak my corks in sanitizer (Star San) and I will have to wipe or blow dry. Thanks Again, Sal

I just bought an italian floor corker and was wondering if there is any maintenance, oiling or anything else that should be done to the machine? I notice some moving parts especially the part that holds the corks, does this get oiled? Thanks, Sal

I soak mine over night with oxyclean, then scrape with a razor blade or wood scraper, then the clue comes off easily with Goo Gone. I spray the goo gone on an old rag and wipe off. Its that easy. Sal

I have what might be a dumb question but here goes. Can you cold stabailize a wine (Fruit Wine) after bottling? I used Potassium Bicarbonate on my apple wine and I bottled but did not cold stabilize. I heard that if you use Bicarbonate and do not cold stabilize you get off flavors in the...

I ferment with a towel and rubberband. When the SG reaches 1020 I rack to a carboy to finish fermentation. Sal

Good Advice, Thanks, Sal

I like the Hanna meters and they have one that measures PH with temperature. I use the Hanna Instruments HI 98128W pH and Temperature Tester with Solutions for Wine. I think it works great and its waterproof. This meter is about 98.00 at Amazon. Sal

THank for the advice. I contacted Midwest supplies and complained about selling me the .2N NaOH and they told me to dilute it with distilled water by 1/2. So if I use 10ML I would have to use 5ml NaOh with 5Ml water and that should do it. Heck, I just ordered two bottles of the .1N NaOH why...

Mike all I see is a .2 N what ever that means. Is this the strenght, I purchased at Midwest supplies. Does this change the formula or should I just purchase the .1N. Thanks, Sal

Mike, I realize the end point should be 8.2 but I kept over shooting that number. I used the instructions on the site, "measuring acidity with PH meter. My sample size was 10ml, I then added .5ml of hydroxide until the meter reached 8.2 but like I said I kept overshooting it. I added .5ml...

Hi guys, after testing the acid with the ph meter I am at .75 acid and PH 4.1. I want to reach .6 so I added Potassium bicarbonate 1/4 tsp to lower acidity to .6. Can the acidity only be .75 or am I doing something wrong. is my ph too high, should I add more bicarbonate until the ph goes...

I am in the process of making a blueberry wine and I have been acid testing using the PH meter. I followed the directions to the tee, and I noticed that when I added 1ml of sodium hydroxide I get to 8.9 or a bit higher on the ph meter. So I am assuming I multiply 1 to .75 and I end up with an...

Bob and Jon: makes sense, thanks for the clarification. Should the TA for blueberry juice with water added be about .6? And should it be about the same after fermentation? Thanks Again, Sal

Can someone help me out. I am in the process of making a blueberry wine and I would like to test the acidity. When do I test for acidity, is it after I add water, sugar and fruit? before fermentation. Or some other time during the process? I notice on all the fruit recipes they call for...

Welcome to the posts, I did some commercial fishing as a kid in Bellingham Washington and I just love the area. You will definately learn alot from this forum, so keep on making wine and questions just ask, Sal

When making fruit wines, I noticed the recipes do not call for stabilizing with sorbate and Kmeta after fermentation. Am I missing something? Should you stabilize fruit wines just as you would grape wines? Also, I threw out 3 gallons of raspberry wine because it was too sour after I aged for 4...