Recent content by SmokinDawg

I wonder if these additives have any merit? I recently got a small still and before I waste my money.. and booze are these worth it??

Hey got a link to the article?

interesting article thanks

This is a good thread and I learned two new things, thanks Jim for the link I have been serving my whites too cold for a long time, and a long standing arguement betwixt my brother and I about putting reds in the fridge for an hour will finally be settled. Also thanks for the heads up about...

http://www.canply.org/pdf/main/plyplans/plywoodplans_wine_rack.pdf check this out, if you build multiple units, or change the dimentions a little, you can make these modular and easy to remove to your next abode.

great videos

Oh sorry, really nice label

Try onlinelabels.com they have a great FREE label maker and you can make all sizes of labels ready to print in pdf format

I like the first one

sounds to yummy to mix send me a couple of bottles and i'll give my expert opinion

well,according to all the research I just did, it seems that commercial wines get that haze from a protein that grapes get when the vines are underwatered. one of the reasons to add bentonite. Although the articles all seem too agree on that if you let the wine sit on the lees for an extended...

Hydrogen sulphide Rotten egg gas. Often produced during fermentation, but should have been dealt with by the time a wine is bottled. Occasionally develops in bottle (such a wine is said to be reduced or dirty)

looking good sounds like a winner

oh and BTW how is moonglum? or the Von Beks?

I agree give it a few days