Bmd2k1

I agree with Craig, adding it is fine. However, Matt P (LabelPeelers) said there is diminishing returns on skin packs. You can add as...

Mother Nature and Dionysus got drunk and are messing with you. ;) I don't have any idea of the reason behind it, but agree there is...

Most synthetic corked bottles can be stored up right. It saves a lot of space. However, there is usually some salty language that...

I keep my bottled wine in my basement in boxes, corks on the bottom. They are mostly just one layer but I wouldn't have a problem...

I have this pump and I like it - it's been in service for several years now and is reliable. It has variable speed though I usually run...

curious how folks & wineries store their full cases of vino when you have a large # of them to manage? I'm using Nomacorc's these...

anyone using this diaphragm pump that can provide some feedback... Additionally -- how important is a diaphragm style vs impeller...

I’ve made one FWK Sauv Banc pre carbon and one with the carbon. The carbon batch was lighter in color but still darker than typical SB...

What's your protocol(s) for cleaning and sanitizing the ss conicals?

The conical is great. We can carbonate in it as well Passivating is a process to clean new stainless steel tanks because they have oils...

I've made several batches of FWK whites and I have never used the carbon. Basically, I don't care that my wine is amber. I agree with...

curious if anyone is making any of the Finer whites w/o using the Carbon? Your outcomes/thoughts? I'm very interested in the FWK...

The logic is that tannin as a chemical class binds with protein. Enzymes are proteins therefore if you added them at the same time the...

Thanks so much. I bottled the Chelois two weeks ago and it had improved from the time you tasted it in July. I highly recommend EM...

How do you like the conicals?? ...and what do you mean by "passivating"? Looks like an interesting setup! Cheers!