Rice_Guy

It all depends on who you ask. For me? Totally unnecessary. The rule-of-thumb I was taught was 1/4 tsp K-meta per 19-23 liters of wine...

@RylanJacobs 6 years back there were two Vinmetrica in the vinters club, mine made it 3, This year we are up to 5 out of 75 people...

You are making me look beyond the next hill, wouldn’t have guessed California does this. My Midwest point of view is it has been...

That has been my experience as well. New bungs are more slippery than older ones. Took a few days (with no tape), but they finally stuck.

Unless your barrel is neutral I wouldn't want it filled with water. You will eliminate some of the remaining oak. I it were mine I would...

You shouldn’t have to experience that defect, ,, sorbate is metabolized by Ozaie (common strain for MLF fermentation) producing a...

At this time I have had fizzy wine twice, roughly a two year old apple and an under one year which was for spring contests. This year...

My comment was about the knees. I have a ton of problems with both of mine. Their solution is replacement. Hence the comment about...

Bryan, the plastic caps that come on the juice bags in FWKs fit the top of a gallon, 3 liter or 4 liter jug perfectly. No need to buy...

An increase in temperature would potentially eject CO2 out of suspension.

I use honey to backsweeten my mead. Once it is stabilized and the honey added, I let it bulk age for another month or two until it...

The gas released by Kmeta will condense to form an acid. It will corrode any metal to which it is exposed, including stainless steel. I...

Getting old is not for the faint of heart. I strongly recommend against it! ;)

All out except the sink and dishwasher. I can tell already that there is gonna be rot under that sink cabinet. A 35-year-old friend and...

honey is nice, ,,for next time * the general rule is that one back sweetens in proportion to the level of titratable acidity and that...