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did my first batch of skeeter pee following Lon's original recipe (3 bottles of ReaLemon) and it turned out great. I have a batch of island mist wildberry shiraz that I will be transferring from primary to secondary tonight and I want to use this "slurry" for another batch of pee. my...

A simple demo of using a double lever hand corker if anyone finds it useful. http://www.youtube.com/watch?v=jeppzhssVG4

I made a video tonight of us using the Ferrari Automatic Bottle Filler if anyone is interested. link: http://www.youtube.com/watch?v=rUMt6qfJZ34

Started 6 gal of Island Mist Wildberry Shiraz tonight. Placed a clean tshirt over bucket and laid the lid loosely on top. Sat it in my primary room on the floor. Went to dinner, came home and saw my primary lid in the living room. Uh oh... I go into the wine room and the tshirt is laying on...

starting in Oct 2010, I made several gallons of wine from frozen concentrate. following the recipes from jack keller and other online sites, I used 2tsp of Acid Blend per gallon. the wines are now finished and mostly bottled. they seem very tart and acidic. I was wondering if aging in the...

I am stumped at this one, never had it happen before. Made 3 Gallons of Peach - Dec 3, 2010 - Starting S.G. 1.085 - Dec 8, 2010 - Transferred to Secondary - S.G. 1.00 - Dec 11, 2010 - Racked, Sorbate, K-Meta, Degassed, Sparkalloid - S.G. .994 and here is the kicker... - Dec 27...

Fedex delivered my mini jet today from midwestsupplies. I filtered 5 gallons of concord and was very happy with the results but i have a few questions if you don't mind answering. 1. It seems like the overflow tube put a lot of CO2 back into the wine. Do you guys usually degass again after...

just curious... my hydrometer goes from .990 to 1.06 I was wondering if there is a hydrometer that goes from .990 to 1.02 or 1.03 so that I can get a more specific reading for finishing wines? Obviously this wouldn't work for getting and initial S.G. but for a dry and slightly sweetened...

I just ordered the Buon Vino Mini Jet from midwestsupplies.com tonight and can't wait for it to get here! I ordered a bunch of #3 (Sterile), #2 (Polishing), and #1(Coarse) pads too. Do you guys ever skip the #1 pads if your wine is clear enough and go straight to the #2 Polishing pads...

Quick Question... When putting the "year" of your wine on your label, is it best to use the date when the batch was STARTED or the date when the wine was BOTTLED?

I have a MityVac that I have used a few time before to bleed my brakes. Obviously this would be a concern to use it for winemaking but I have never "degassed" using a vacuum before. If I thoroughly clean the MityVac, do you think I can still re-use it? Does the wine even come into contact...

Started a 3 Gallon batch of Peach wine Friday with the girlfriend. I wanted to use a mesh straining bag but she was convinced that putting the peach slices in the blender was a much better idea. Not wanting to sleep on the couch, we blended the peaches. Today, Wednesday, the S.G. was 1.01 so...

I am trying to find an accurate table that shows the ranges of specific gravities for a sweetened wine and I am seeing that they vary a lot. Here is one: Dry table wine : .997 - 1.000 Medium table wine : 1.000 - 1.002 Sweet table wine : 1.002 - 1.005 Dessert wine : 1.010 - 1.020...

Just curious to see how others prefer to bulk age their wine. 1. Carboy with Rubber Stopper? 2. Carboy with Airlock? 3. Gallon Jugs with Screw Caps? 4. Bottle?

Any help on this topic would be greatly appreciated. Here is the scenario.... On October 17, 2010 I started a 5 gallon batch of Concord Grape using Welch's 100% Frozen Concentrate. I had all of the ingredients I needed EXCEPT for potassium metabisulfite. I also did not have any Campden...

Hello, this is my first post to this forum. I am hoping you guys can help me with this. I started a gallon of Pineapple/Orange from frozen concentrate and after primary, there is a lot of weird, chunky sediment. Even after transferring into the glass carboy, there is a huge amount of sediment...