jgmann67

Currently in my cellar, I've got WE Private Reserve Amarone, RJS En Primeur Amarone, and have a Vintner's Cellar Platinum Amarone bulk...

I have made both the RJS and the former 18L WE kits. Both were very good. We just celebrated our Wedding Anniversary last week. We...

Has anyone tried the WE Amarone since they did their kit reformulation?

It is perfectly okay to do either, although freezing makes more sense if you are talking long term. Question - how warm is your home...

This is confounding. I've done dozens, if not a hundred or more, kits and have only had one overflow. Even then, it didn't happen...

Certainly could, probably get it to start. I remember someone doing this early on and not being pleased with the results. If you do...

You can induce MLF on ANYTHING you want. If the conditions are correct for the MLB to thrive and there is sufficient malic acid present...

I was looking into the chamber vac before I bought mine but couldn't justify the price. On the other hand depending on how much it is...

i vacuum seal my cured meats/bacons during the initial cure phase because it helps to both speed up and evenly distribute the cure...

A great tool for vac sealing foods in prep for sous vide, as Paul implied. Another use: I buy custom corks in lots of 1,000. Not...

I just did mine on Saturday. Instead of counting I just counted the first 75, weighed them and used the kitchen scale for the rest.

You need a chamber vac sealer for liquids. Although a good trick is to put the bag in the freezer until it firms up then use the Food Saver

That's a genius idea! I used my food saver and vacuum sealed a whole brisket to send to my brother in Florida for his boat trip to the...

Yes. I was thinking I'd vacuum seal my leftover (uncut) brisket; and reheat via a submersion method like sous vide.

It does. I use my AIO for vacuum degassing. Wonder how much vacuum the food saver would be in comparison.