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So after bulk aging my pinot noir for a few months I drew a sample out to get a taste and was overwhelmed by that fantastic smell of sulfur. I ran an accuvine test and it came out right around 110ppm. I knew what probably happened, back when I racked a few weeks ago, I put some sanitizer in a...

Well I got home from work and decided to measure the SG on my primary batch, 1.003 so I was right in the ballpark to switch from primary fermentation to secondary, so I cleaned and sanitized my carboy and all my equipment, hooked up the hose to the spigot of my fermenting bucket and about...

I know there are alot of different ways on sanitizing, but I was reading one of george's tutorials and it said with the K-meta sanitizing solution you could put the one gallon mixture in the fermenting bucket, put the lid on for a few minutes and the fumes would kill all the bacteria and...

This label is for my first batch of Pinot Noir. Still debating whether or not to go with the traditional natural wheat glue labels or with the adhesive.. any suggestions??