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Hey folks, I meant to post the attached document two years ago, please excuse the covid delay. Regardless, I've been very happy with the mod, no leaks or contaminations two years after the revision. BC

Hi Folks, it's been a long time since I've darkened the doorway of winemakingtalk. Anyway, a couple of years ago I purchased two Speidel 60L fermenters and have really enjoyed working with them. Over time, tightening the spigots had caused the threaded edge where the spigot screws on to curl...

Hello everyone, long time no post. Anyway, I picked up juice buckets yesterday, two lambrusco and two dolcetto. The dolcetto was a little active at the blow off vent of the bucket so I assumed that fermemtation had started. The must was cool enough to form water condensation on the bucket...

Hi Everyone. I want to upgrade my fermenters. Currently using plastic pails, I make wine from kits and juice buckets as well as Skeeter Pee and Dragon's Blood. I tend to double up and make 10-12 gallon batches and want 2 larger capacity fermeners. Everything is on the table from the humble...

I've made a Chilean Zin (last spring) and two Cali Pinot Noirs (Fall 2016) that have very little flavor. My process was simple, I added some tannin and RC 212 and eventually some oak cubes. I did not check acid content but wondered if acid is what's lacking. Any thoughts? BC

My kitchen scale doesn't seem to be sensitive enough to ferret out 2gm of Tannin Riche. I took a stab and added about a 1 TSB/6gal but wondered if anybody had a quick conversion

Racking off at the end of fermentation I came across what you see in the image below. The wine is an Italian Pinot Grigio juice bucket. Not knowing what to do, I doubled the K-Meta dose to 1/2t in 6 gallons of must and put it to bed. Any thoughts?

I was racking down 4 batches of wine yesterday. Specifically from 23L Italian to 23L Mexican carboys and found that after leaving the lees behind there is a little over 375ml difference between the two types of jugs. Whether good calculations or dumb luck, I left the wine room with four full...

Well, met with mom and sibs today in honor of Dad's birthday. I had intended to get my sibs buzzed on wine and abscond with dad's old pickle crock. What I ended up with was a #10 (10 gallon?) ceramic crock that would be suitable for fermenting wine. Does anyone know if the interior glaze on...

Saturday I started a Vivo Italiano Chard according to the joeswine behind the scenes tweak. Tonight while manually partitioning off a delicious apricot cider, I gave the Chard fermenter a slight push, it was on a carboy dolly. I don't know how but that bucket tipped over and covered the floor...

OK, we're getting ready for new kitchen counter tops. Your input is appreciated as we're getting overwhelmed. I prefer quartz as I'm pretty aggressive in the kitchen. I am, however, open to all ideas for product and color. SWAMBO has decreed that the cabinets, back splash and wallpaper...

Growing up, my neighbor's dad used to make country fruit wine. Yesterday I stopped by and was gifted 8-1gallon jugs. My neighbor said he has always been curious as to what anyone would need 200 proof alcohol for. I thought perhaps medical specimens? Images below.

Picked up three L'uva Bella buckets yesterday. Got them in a place to warm up and gave them a stir this morning. Right now they're all fermenting to a point that the loosely placed lids are getting pushed up by the foam. Any idea on how much, if any, overflow I should be concerned about? BC

Cashmere originates from goats right? A friend dropped off some bottles, this was on a back label...

Hi everyone, sorry I haven't been as active of late, work has become more like a job. Anyway I racked a batch of Chardonnay and a batch of Viognier the other night. At the end of the evening I filled each of the two spent carboys with warm water and a single scoop of unscented sun oxygen...

I have an XP box that must remain an XP box to run some legacy music gear in my project studio. Believe me, Win 7 compatibility mode ain't compatible in this situation. In lieu of the April 8 support shut off date, I have unplugged the XP box from my router. Does anyone know if simply...

Racked a WE Chilean Malbec to secondary yeasterday. Checked on it today and this is what I found... Any thoughts

I've had no less than 4 of 4 batches of apfelwein referment. I was at the LHBS and saw the owner. I asked him about the rate of sorbate turnover and he assures me the stuff on the shelves turns over every 2-4 weeks. I told him about my referment issues and he suggested the the ABV may be less...

I'm somewhere around 10 days into this kit. I let it ferment to dry in a tight lid 7.8 gal primary, 0.990 x 2 days. Tonight I stabilized and added isenglas (WE step #3). As of now the wine is light and fruity with a definite tropical bent. Tastes of citrus and coconut dominate. Who knows...

Funny how this system is centered right over Winnipeg. Coincidence?