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I stepped back through PennState wine URL and landed at home page with links to articles: https://extension.psu.edu/food-safety-and-quality/grape-and-wine-production/wine-production?education_format=Articles

Thanks. I measured end diameters of each stick with a caliper, and identified mother ends. This is mostly a futile exercise as some buds were broken off. But I had experience with dry as a bone willow that comes to life after soaking, so this is rather scientific experiment. As for the mold from...

Cab Sav. The sticks are annoyingly short, only 2 buds per stick. Trimmed unprofessionally, both ends very far away from the last bud. Four thicker ones had a tapered cut on one end, the rest were square. I am rather unhappy about the whole thing, but the lesson costed me $15. Worth experimenting.

Hello. I just got 10 cuttings from grapesforwine. They look rather dry. Should I soak them completly under water for 24 hrs? Or stick them into the few inches of water vertically? I got Dip'n Grow liquid hormone. Thank you in advance. Alex

Hi Mike, what grapes do you grow? I'm in Escondido.

Thank you. It's quite unusual (for me) to see text & formula structures. I like it.

I thought that this could be a place we could share unusual (archaic?) techniques In my childhood I saw winemakers used child air balloons dressed over the neck of primary fermenter. While balloon is partially inflated, the fermentation is on. When it goes limp, the process is done. I also...

The moral? Don't buy wines you tasted on the plane. On while in Tibet, what it is... https://www.popsci.com/science/ginger-ale-plane-weirdest-thing/

Hi Garagista. If possible, could you share this spreadsheet (or a portion with censored out proprietary sections)? Thank you.

Your brix table compensates for temperature automatically?

Gents, thank you for sharing your experiences. I did not see that anyone used quantities - ie at crushing add Colorpro at the rate xxxxx/gal; or fermentation tannin at the rate of xxx/gal. I wanted that in my, because I have to look up every time I make my 6 gal. Because I only make 2 or 3...

Thanks Bryan. I tremendously appreciate your input. Formatting and expanding fields will be done over and over, based on the test runs. The checkmarks were not to mark equipment but to remind me that that step was done. The intent was to have in front of me - the list to make sure nothing is...

OK, here's the first draft. I use LibreOffice. If you have problems opening it in excel, let me know please. An option would be to port it to the googledoc. Also - the docx could not be uploaded. I zipped it. some cells have xx in it - will polupate based on the feedback.

Folks, anyone made a protocol for kit wine enhancements? I'm looking for something tunable, so that each could enhance it as needed. It would gives a sequence and timing of steps (even if it includes IF (ie if SG is X, do Y. Or add X by bench trial. See XYZ for protocol)). As we age, we forget...

AI no more? Don't see the link.

Thanks. The "reverse" was a wrong choice of word indeed.

I'd like to expand on the subject though. For small batch buying 2.5G (min package) that was made for 66 gal and to use only what's needed for 6 gallons. I will be left with 2.2 g. What makes it unusable? Exposure to atmosphere? Vacuum seal? All these conditions could be reversed by backfilling...

I am subscribing to this blog: https://costcowineblog.com/ Top picks are here: https://costcowineblog.com/category/recommended/ Instructions how to check wine inventory at your local store: https://costcowineblog.com/how-to-search-wine-inventory-at-any-costco-store/

A Question posted to ChatGPT: what is the best malolactic bacteria to achieve strong fruit forward Pino Noir red wine? An Answer (instant reply): For achieving a fruit-forward Pinot Noir with balanced acidity and silky texture, selecting the right malolactic bacteria is crucial. Certain strains...

On the axial pump, when chocking flow on the input, I would be concerned with the cavitation effect.