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Waldo, where did you get hydrometer with the large numbers? Or, is that the camera enlarging them? Thanks. Mack

I've never seen the chart before, but it is very revealing. Crushendo here I come. Mack

George, I am also interested in the sterile must. Please put me on the list and let me know if it can be drop shipped. Mack

Masta, thanks for the pictures on racking. I used to have a similiar system until I discovered the Crownridge Winery pump. I've used it now for five or six wines and find it to be fast and easy.It fits into the carbow aswell as the bucket. The cost is around $ 36.bucks plus shipping.Check it...

I'm just viewing this method of cleaning the carboyand it is hilarious. Please give us more. Mack

All right guys and dolls, here is the word from the horse's mouth. I sent an email to the head yeast guy at Lalvin and asked him the question as to using yeast dry(sprinkle) or to use yeast by hydrating it with warm waters. Here is his answer(condensed): "We definite do not recommend that...

Bill B, I am just reading, viewing your Nov. 19, post. congratulations on a nice place to work. It really looks good. I am not familiar with the containers on and under the table on the left. What are they, what is the volume and where do you get them? Thank you.

Well, your discussion of yeast, whether sprinkled or hydrated. I've always sprinkled and everything has gone all right, however, if you read the instruction on the lalvin yeast web site(and on theback of the little package)they recommend hydrating the yeast. That's what I'm doing now, along...

Speaking of coffee wine, I am presently working on a gallon of it. The recipe is similiar to Jack Kellars. Start date was 1/24/07, with a s.g. of 1.120. Wow. The directions say to rack it every 60 days, so that's what I'm waiting on now. I've tasted it and it not too bad at this point. Will...

Well, speaking of Pinot Noir. Here's one for your clever guys and dolls. In June of 2006,I bought a Bolereo Pinot Noir for a friend of mine, my nephew, since I like to introduce people into home winemaking. We got everything ready with the wine kit contents being transfered to a food-grade...

Ramona, what's your method for labeling? Thanks. Mack

Joan, I just checked my gallon of Wonderwine . Itlooks like the yeast is still working-after three and one half days. The directions says it takes six weeks to make wine.My littlekit is just labeled "Red Wine." (Yeah) I'll keep you and the group posted as to its developments. Mack

Joan, go to www.wonderwine.com, for more info. The small kit makes one gallon. I am currently into the third day with my kit and have no idea what kind of wine it will make. I just love to see it bubble! Thanks. Mack

Joan, nice to hear from you and again congratulations on your beautiful wine. 2 questions: (1) Do you use boiling water for your capsules? (2) By what method are you making your labels, which are just fantastic. Thank you. Mack

Masta, thanks guy for the info on SO2. I would like to do some of the SO2 testing also. As I understand it, you can test with ph strips or buy a digital tester, which has to be calibrated (as I read it). Which is best? Thanks. Mack

My opinion after doing a dozen kits is to taste your wine at each stage. If it does nothing else, it will teach you the elusive science of wine tasting. It will also help you make any adjustments in your wine kit. And please, don't do what I did, keep good records of everything you do, even...

By the way, the dealer I mentioned in my post is: Will Lake 10079 Old Hwy 64 West Brasstown, NC 28902 telephone: 828-389-6799 emal: [email protected] He sell kits and equipment, but he also does somethig unusual. He will make the wine kit for the person and charges...

Joan those are beautiful wines. Congratulations! (1)In ref to your comment on squeezing, did you squeeze the grapes with you hands? (2) Your comment on that there are many ways of making wine, I am presently, 1-19-07, trying something called "Wonder Wine," from a small kit that a home...

My experience with temperature of the must is that it is not critical as long as there are no great swings in temperature. I bought a small heater with temperature settings and keep it on 70 degrees most of the time during the fermentation stage. I try to keep my carboys/buckets on a table...