Recent content by ssramp

Hello all, ive solved the same problem. I use a hand corker that left the corks out about 1/4". I corrected it by forcing the spacer in the corker to recess and allow the plunger to go deeper into the bottle. I placed a socket over the plunger and onto the plastic spacer that usually sits on...

no reason other than I was shown to do that from the person that introduced me to wine making. plus I would like to be possitive that no spiders have gotten into my wine. do you think that putting lids on the fermentors would inhibit the must from fermenting in any way?

I am new to wine making so I dont kow how much I can offer to the discussion boards but I did come up with a good way of maintaining the temperature during fermentation. I use a flooring radiant heat mat that is hooked up to a thermostat. I tape the thermostat probe to the side of the primary...

well, I have followed Wade's tips through the boards and it does look like he has a nice setup with tons of wine that he couldnt possible drink all of.

I am near the waterbury line. I have been getting my supplies at international foods in Waterbury. Her prices are great but your limited to the Grand Cru kits. I am hoping that they turn out ok. I botled a Chianti and it vanished imediately into my family and friends.

hello everyone, i am Steve from Naugatuck Ct and I am new to wine making. I enjoy the process and have learned a lot from reading your posts. I make wine from kits and have just started about 6 months ago. like most people I am looking to learn more. i currently have in carboys Barolo...