Recent content by husker1223

I just bought a Shurflo model 2088-594-144. The pump does not come with any connections for the threaded ports to connect to a hose. I have struck out at my local hardware store. Any idea what type, where to buy, etc. connections? I would like something threaded on one end with a tapered...

I have a decent wine press, can I also use that as a crusher?

So I'm trying to add a fining agent and I was given the following formula for adding this to the wine. I thought I understood it at the time but now I don't. 200-100ppm 7-8.4/1000gl What does this mean?

I'm making my first batch of Viognier from Chilean juice. I've made numerous batches using kits. All my kit Viognier has been fairly clear in color. This batch has a sort of golden tan color to it. This is after 3 rackings, fining agents, and filtering. I'm wondering if this is just a...

Some really good ideas, and I must say, having another excuse to consume some more wine is just another of life's burdens

I have two questions regarding a batch of Chilean Viognier. Fresh juice, completed three rackings and filtration, but the wine has a yellowish opaque color that I have never seen in previous batches of Viognier - all have been from kits in the past. Does this sound normal color wise? My...

My first attempt at all three: new 32 gal barrel, fresh cab sav juice and 72 lbs of grapes. I rec'd my juice and grapes in two separate orders (chilean cab sav). The juice has finished primary fermentation and ML, and have been moved from the primary into a set of demijohns. I rec'd my...

Yes, Chilean. I get it from Harford Vineyards, near Baltimore, Md.

Wow, thanks for all your input, it really means a lot. I realize that much of what I ask is a matter of taste. I've just heard that whether fermenting, or fermenting and aging with a barrel, that the newer the barrel the less amount of time you should leave it before bottling. I'm doing...

I purchased by first 32 gallon Hungarian Oak Barrel, along with 30 gallons of fresh cab sav juice and a couple of lugs of grapes. I sure could use some advice about how long to age in the barrel. I'm hearing everything from a few weeks to 1 1/2 years. Any help would be appreciated.

grapes and jucie I'm planning on getting them from Harford Winery. http://stores.harfordvineyard.com/-strse-template/index/Page.bok How about you, where are you getting juice and grapes? Private message me, I don't always get on here as much as I'd like.

Okay, so I've been making wines from kits for exactly 10 years using glass carboys. I'm ready to get my hands dirty and begin making wine from grapes; or, as one friend suggested, buy fresh juice and fortify it with a lug of grapes. Either way, I want to do this in oak barrels - not sure what...