Recent content by ICELIA

Looks like I am the only vote for Hazy Days, but that sounds great to me. Describes a southern afternoon on the back deck with a nice glass of wine. That's my vote.

If fermentation is complete I wouldn't worry, but an excess of star San could slow down your fermentation if you are racking out of primary and fermentation is still active.

Are you looking for suggestions?

Wow! Very nice! I like!

Yeas, and thank you so much for letting us know about them!

Gotta keep 'em out of the rain!!

With my buddy Sam, we decided to get some bottles. On our way back now from Kelmans bottles. Bought 20 cases each, so 40 cases are in the truck on the way up north. We got 15 cases clear punted beautiful bottles, and 20 cases of light green punted, and 5 of a darker green punted bottle...

I haven't put a thermometer down there yet, but I want to keep one on the bench like you have. I have been really impressed with your lab, and have taken inspiration from you. I especially like your bottle storage cubes. I want to implement that myself. Looks like I will get to spend a...

I have always used it with really good success. I get my bottles from 2 wineries nearby, and sometimes they have a1/4" thick sludge at the bottom, but I give them a good soak overnight to get the lables off, then oxyclean with a bottle brush then rinse. They come out sparkling everytime.

Shelley, very pretty wine, I love looking at clear wine in a Carboy. :-)

Thanks everyone for your encouragement. I am quite excited, as I have just had a really small corner to make my wine in. I won't know what to do with all the room! We are sanding down the floors in the house this weekend, but all I really want to do is start ripping out all the old shelves in...

I wouldn't be afraid of Them. Glass is non-pours, so some good scrubbing an oxyclean you should be good. So you have a bottle-brush?

Moving into our new house next week. And I have a good 8x10 room in the basement that I am going to turn into a Wine/Cheese Lab. Here is a photo of it as is. I am going to strip it, and seal it. Paint the walls white, and make a workbench that goes all around. I am going to put in bottle...

Has anyone done a cold Stabilize on SP? Seems that excess acid would drop out and make the flavor even better than it already is. Any thoughts?

:-) thanks! :-)