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  1. dcbrown73

    Post your labels here

    I generally prefer not name them (I've named probably 4), but when I do. It's usually because something about it gave rise to the name. Sometimes it's the wine, sometimes it's something that happen or a thought while working with the wine. Rebecca'a Dance (Dragon's blood) - Named as a gift...
  2. dcbrown73

    Too much wine for carboy...

    It is/was surprisingly good. I got the flavor combination out of a flavor bible. (a book that lists flavors that have affinities to each other) My GF loves pineapples, mangoes, and limes. (she is Brazilian, what do you expect!) She doesn't drink, but thought it would be good to give to her...
  3. dcbrown73

    Too much wine for carboy...

    I have six gallon carboys, three gallon carboys, 1 gallon jugs, and 32oz canning jars that hold left-overs. Anything less than 32oz, gets drank. :) Below is my Pineapple, Mango, Lime wine. 3 gal, 1 gal, and (2) 32oz.
  4. dcbrown73

    First kit started tonight!

    This is what I did, then another demon of the hobby perked it head up. All those carboys lead to a lot of bottled wine.....then you have to move! Movers (at least mine) won't move liquids. It's a good thing I was only two years and 25 cases of wine (still in boxes, not in racks!!!!) into it!
  5. dcbrown73

    I’m officially a HAM

    Ha! That's sweet! For those that are interested, the Morse code spells: C H A R D O N N A Y :db
  6. dcbrown73

    I’m officially a HAM

    Yes, that's the ARRL trying to provide a guideline for good rag-chew etiquette to prevent people from getting angry or upset and resorting to name calling etc. (like they do on many Internet forums) It's just not the "rule of law". That's one thing I love about this place. It doesn't...
  7. dcbrown73

    I’m officially a HAM

    Actually, you can talk about anything you want providing the subject matter is non-pecuniary. ie, you can't use the armature bands for commercial communications, promotion of commercial activities, or broadcasting. (like music, speeches, lectures, etc) Obviously the use of profanity isn't...
  8. dcbrown73

    Do you drink, while making wine?

    Generally no as I'm usually by myself working on it. Though if and when I do have others with me. It's far more likely to happen!
  9. dcbrown73

    I’m officially a HAM

    Funny thing is, I would say about six months ago. I was on my 2M local repeater and started talking to a guy that lives about 40 miles from me. He said he had just moved from California. Given I lived there a while too, I asked him where and he said Napa. Anyhow, he said he had a vineyard...
  10. dcbrown73

    I’m officially a HAM

    I have been in the process of moving and that has kept me quite busy! (that's one major downside of winemaking / collecting. That's a lot of wine to have to move! It's good thing I was storing it in the boxes I bought the bottles in! I couldn't imagine trying to find boxes for all that wine...
  11. dcbrown73

    I’m officially a HAM

    I'm sorry for your loss, but congrats on you new license! If you're in the least bit social, you should definitely give it a try. I'm not super social. My enjoyment comes from the technology itself. DXing is fun too. (making contacts outside the US)
  12. dcbrown73

    Post your labels here

    Bottled my 2017 Chilean Cabernet and Carménère over the weekend. I forgot to buy the shrink wrap capsules, so they aren't capped yet. Though I'm thinking about buying new corks and re-corking a lot of my wines after I've had some corks begin to drying out and break apart when trying to uncork...
  13. dcbrown73

    Corks drying out

    Where do you get them? Their website is talking about 50k cork orders hah.
  14. dcbrown73

    Corks drying out

    No, I put them in a bowl then inside a Tupperware container that has a k-meta solution in the bottom and then put the lid on it. I let them sit in there a minimum of 10 minutes, but usually at the start of a bottling session before I've even washed the bottles.
  15. dcbrown73

    Corks drying out

    The cork was dry in the upper half of the cork causing (2) of the four opened to break. (it breaks up unlike a new cork that is spongy, not to mention the winter it gets quite dry in the house and I sometimes use a humidifier at night) The other two were opened by using the corkscrew that...
  16. dcbrown73

    Corks drying out

    Hey all, I pulled some 2 year old wine I bottled a year ago out and when I've been trying it and I've noticed that the corks are drying out at least in the upper portion of the cork. I've left them laying on their side this whole time and I'm not sure how to prevent this as I suspect the...
  17. dcbrown73

    Cedar Closet

    So I'm looking at buying a house and the house has a cedar closet in the basement. It's decent sized too. Everything tells me this is not a good place to store carboys due to the smell of cedar. If I can smell it, it could impart flavors on the wine I would suspect. Thoughts?
  18. dcbrown73

    Dragon Blood - Throwing in the towel (this time)

    Hmm. I can't image natural lemon juice would be a problem and anything with sorbate should be used as a bash since sorbate will prevent further fermentation. Now, dragons blood once the sugar is gone, will be tough to drink as you must back-sweeten it after fermentation and adding sorbate to...
  19. dcbrown73

    Post your labels here

    Bottled my Amarone today.
  20. dcbrown73

    Best site for purchasing kits

    +1 @Grabo
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