Stressbaby
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- Aug 19, 2012
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Just wanted to show my new winemaking area. Last summer I picked up a stainless counter from a restaurant going out of business for a good price I thought of $150. Finally over the last couple of weekends we cleaned out the basement and made room for it, and last weekend I got around to powerwashing and installing it (pic 1). Plumbed hot and cold water to the spray nozzle (pic 2). We had to bolt it to the wall to make it steady but that didn't turn out to be so hard. Plumbed the drains into the existing septic cleanout (pic 3). Had some unused shelving which came in handy. Then I inherited up a full size fridge with a bad thermostat and added that this weekend (still need to get the thermostat fixed, pic 4).
My wife is quite pleased to have the operation moved from kitchen to basement. The only issue so far is the cooler temps. I had a batch of lemongrass-ginger wine that was chugging along pretty well until I moved it downstairs and it stalled at 1.020. I had to bring it back up stairs and warm it up to get it going again. On the whole though I think the cooler temps are probably a good thing. I have a harder time keeping the temps down generally than I do getting them up.
Suggestions welcome. I was thinking rubber mats might be a good idea.
My wife is quite pleased to have the operation moved from kitchen to basement. The only issue so far is the cooler temps. I had a batch of lemongrass-ginger wine that was chugging along pretty well until I moved it downstairs and it stalled at 1.020. I had to bring it back up stairs and warm it up to get it going again. On the whole though I think the cooler temps are probably a good thing. I have a harder time keeping the temps down generally than I do getting them up.
Suggestions welcome. I was thinking rubber mats might be a good idea.