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Hi everyone, I've been away being swamped by life for the last 6 months - no wine-making at all. I FINALLY have my 23 l. Vadai hydrating as I type. I'm planning to barrel ferment a WE Small Lots White Meritage, followed by a barrel ferment of a KenRidge Limited Release Oregon Pinot Noir...

Folks, I'm wondering if there are technical barriers to my idea - I really have no space for a proper cellar, and I don't really feel I need to keep my wine at true cellar temperature (55), but I live in TX and even with AC the house gets as high as 82. I don't want my wine that hot, but I'm OK...

I am planning on using a 1 micron inline/house filter with my vacuum pump to filter multiple carboys of wine. I have read on these boards that you can filter more than one carboy using these filters. I have two questions: Using a vacuum pump, how do you know when the filter is "full?" It seems...

My family is away this weekend and I have been engaged in major wine/beer making pursuits. Yesterday, I made my 1st beer, a Brewer's Best IPA kit from George. That is happily bubbling away, only 12 hours after pitch. I also started my MM Meglio Rojo Grande. I racked a MM AJ Pinot Noir, in...

Hoping y'all can help me! I think I've read every post ever on vacuum degassing and bottling and racking and I'm convinced. So here's my question, I can get a Schuco 130 on ebay right now for about $105. It doesn't come with any of the tubing or connectors. Does this matter? Where could I buy...

Hi guys, Got away from winemaking during the holiday but I'm back to it now - just in time for the limited releases (7 of them, I'm in trouble). So I've been reading about all these electric filters and vacuum pumps and bottle fillers, and while the notion of never again lifting a 6 1/2...

Short story is: new winemaker finds out about this place called Water 2 Wine that makes wine for sale from the same kits she is currently using to make her first wine, and thinks, Oh COOL!, I can buy a bottle and find out what mine is going to taste like after I've lovingly prepared it, invested...

Hey, Well, my 1st batch of GSM is in the secondary and my 2nd batch - a CC Washington Pinot Gris is bubbling away in the fermenter, so I guess I'm doing it! Getting bottles from a local wine pub, so many there's 7 cases up in the attic already. What exactly is a mist wine? They all kinda sound...

What would it be? I want to give one of these "special" kits a chance. The barolo, the zinfindel? I'd like to make my husband a big wine. Thanks for your thoughts? Lara

This probably isn't an emergency, but can someone tell me what range of smells is normal during the primary fermentation of wine? I am about 4 1/2 days into primary fermentation of my 1st kit, the WE Australian GSM. Everything was cleaned and sanitized and I'm positive I didn't go adding...

I've been lurking on these boards ever since I found George's site, and there's obviously the fount of all wine-making knowledge to be found here. Am I the only one who feels like they know George even though they've never met him? Don't you just love the feeling you get when you find a business...