Recent content by rms

What did you use to pull that much of a vacuum and how did you measure it????I thought that 29.92, commonly called 30"s or one atmospere is the maximum capacity of a "roughing" vacuum pump?

Cheap, delicious and always requested by my neighbors any time we get together in the neighborhood!:b

My family doesn't have a problem with the taste although it is a bit dry. To each there own I guess. No reason why you can't use a Reisling, ferment to dry, add some more sugar just before bottling leave out adding sorbate and K-meta and proceed as you would any sparkling wine. Greg

Wine experts sell a sparkling wine kit http://www.winexpert.com/products/specialty/selection-speciale I have made it and the kit making is not really much different in method or timeframe but the disgorgement was an adventure from the norm. although not impossible. Kit makes 15 bottles so you...

A heck of a product, both myself and wine making partner, my wife, agree that this is a great product.

Thanks for your imput and one heck of a product Steve!!!! My opinion, as a hobby wine maker your product is the bomb.... as my kids say.:r

Not as many opinions as I had hoped for.............. Not discounting the two who dared to express theirs! I appreciate yor input

Just tried the All in one pump last night for racking and degassing, should have pulled the trigger on one a while ago! Turned a less than exciting chore into a breeze, but my wife and I now have a question? When vacuum transferring and degassing is it better to use a racking cane on the...

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Put the belt on for 12 hours and brought the wine in the carboy up from 69 to 75. A big difference in the ease of degassing. This should make for a non fizzy end product.:h Thanks for all of your comments and suggestions.

Flem are they regular maple trees or sugar maple? To make maple syrup they must be sugar maple.

The carboys are in a room in my heated basement but the rest of the family wouldn't be happy if I turned the heat up to 75 in the whole downstairs living area just to warm the wine. I find that any wine that I have degassed during the cold months never really let go of all the CO2 but ones...

Thanks for your replies guys Dugger approx. how long does it take to raise the wine temp from 70 to 75 with one belt?

I plan on using a brew belt to raise the temp of my wine for degassing. The instructions say not to use the belt on glass containers. Have others used a belt on a glass carboy? Greg