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I will have an empty barrel for a week or two, not long enough to clean and dry to burn a sulfur stick in it. Can you burn a stick in a wet barrel?

Northeast vine supply has some of the best root stock I have seen. I planted 79 vines last year and some of the vines, root structure, were 36" long. A lot of the vineyards in WI use his stock. http://www.nevinesupply.com/index.html

We do this two or three times a year the other one is the Wisconsin State Fair amateur wine judging were we have over three hundred bottles to judge and occasionally we assist as stewards, providing the equipment, for the Wisconsin Winery Association professional wine competition.

We need to wash and dry over 500 glasses over a 3 to 4 hr time frame

Yes but they don't dry them

Does anyone have a design for a glass drying rack I belong to a wine club with over 150 members and each year we have a club judging event. We have over 175 bottles of wine to judge which means we need to wash and dry a lot of glasses. Or old dryer is a wood box with shelves that have hanging...

I crushed 180 lbs of Foch and the St. Pepin last night after picking earlier in the day. I just finished pressing and carrying all of it into the basement. I added the Campdon last night and tonight I will take the spec. on acid a SP Gravity. I will let you know.

I just pressed 120 lbs of St. Pepin grapes and I am trying to decide on a yeast, any recommendations.

Thanks I like the dry wines but I have some individuals that like it a little sweeter so I usually bottle a case for their taste. When I posted this I was mainly trying to find out if anyone else ever saved some of the original juice, froze it, then added it at the end. I may be sorry that I...

I have 11 gals of malbec and if I add just enough to raise the SG to 1.000-1.005 I wouldn't think that the ABV would be affected much. The SG of my juice was 1.091

I need to ask a dumb question? What is ABV?

The acid level was 0.25 so I am not considering mlf. Also the juice came in a six gallon pale so I have an extra gallon of juice.

I just talked to a guy at the locale wine supply store about the Malbec I just obtained. He said the last batch of fresh juice he put up he retained a gallon of the fresh juice and froze it. When he was ready to bottle the wine he unfroze the juice and used it to back sweeten the wine and it...

No I didn't dissolve the sorbate first, so that is probably what it is . The wine was clear when I bottled it. Is their any issues to re-bottling wine?

Grape wine This is a concord grape that I was trying to make into a white wine. I pressed the grapes before fermentation. The grape is a little harsh and I think a little sweetener may help. The batch may mellow after a couple of month with out the sweetener.

I bottled my grape wine last month and now I have a flaky sediment on the bottom of my bottles. The carboys were clean on the bottom when I stated bottling the wine. I didn't add any sugar just stabilizer. I am considering emptying the bottles to get rid of the flaky sediment and adding a little...

One tabled per gal. SG is at 1.090 Acidity is 0.06

I started my grape wine two days ago and the yeast died, I restarted new yeast in a qt of must @ 80 degrees and I watched it start and shortly later it died. What could be killing my yeast.