Recent content by madrean

i've been tossing around the idea of getting a portable AC unit from home depot. the one i've been looking at runs about $400 and is rated for around 8-10,000 BTUs. i'm planning on sticking it in the laundry room as i'd be able to tie the drain into the washing machine drain and the exhaust...

true that. oh ya, spend the 60 bucks and get the "portuguese" floor corker. it is money well spent. bottles won't go flying, it literally takes 10 seconds to place the bottle, place the cork, and press the cork. and the sound it makes is really cool too. you can get it at austin home...

i respectfully disagree w/ the hydrometer for 2 reasons. i've never had good results (maybe i'm just an idiot) and once you drop that thing in a carboy, you can't get it out, and if you decide to de-gas with a power drill and stirring rod, you're likely to destroy it, leaving all kinds of...

hey roxy, i thought you started it oct 10? that's exactly 3 weeks ago. if it's only been 10 days, you've gotta leave it in there. i recommend transferring to a 6 gal carboy (assuming you're making a 6 gal batch) and transporting it that way (assuming you're going to be driving)...

you're probably going to end up with wine that tastes like welche's. :o

if your ambient temp is at least 75F (or was during the period) you're cool to bottle. you've got as much fermentation as you're gonna get i think. did you transfer to secondary? if it's in a nice tall carboy, i'd leave it there. aging in a big glass container isn't any different from...

not sure if you are doing a kit or going from scratch, but all i can say is, sanitize everything. it's just like making beer if you've ever done that. also, make sure you aerate (ie stir-- don't need any fancy equipment other than a spoon) the wine/water mixture. you kinda wanna "whip it"...