Recent content by Tin_Man

Thanks for all the information. To answer the question of "why", I simply just wanted to for intellectual scientific betterment. (I'm a nerd like that). So, I did it! Here is my method and what I think I found: 1.) Sterile filter wine using a Buchner Funnel to capture any possible microbes...

Hello all, Does anyone know how to isolate & identify microbes from wine? I'd like to be able to do this but I'm not quite sure how. Thank you, Tin_Man

Hello all, Attached below is one of my lab manuals that walks-you-through a YAN testing procedure using a Formol Titration. Hope it helps. You'll need some basic glassware, a pH meter, NaOH, and 37% Formaldehyde (Formalin).

Hey, Contact Texas A&M University. I believe they have Camminare Noir in their research vineyard. The variety itself comes from California I believe. Hope this helps.

This is cool to read. Thanks for posting. And welcome to WMT!

:) It's a lifestyle

Free SO2 will continue to bind immediately at that high of pH, rendering it useless for protection. (ie: your Free SO2 is becoming Bound SO2 immediately). pH has to be ideally below 3.85 for Free molecular SO2 to offer protection. That's why you're getting low FSO2 numbers, which are probably...

Why not just plant a few vines?

Best of luck.

Separate. I know very little about clones, but it seems that different genetics offer different aromas.

I have about 200 used corks and I want to make something out of them. Any ideas?

Didn't know that about the .223 Wylde barrel. Good information to know.

Of course you could!

Hi CortneyD, I think your labels look great! I think your use of watercolors with writing on top is a great idea. Here is a photo of my labels. One is hand drawn, the other is created using powerpoint. Both use Avery labels. Keep it up!