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parchment paper works the best

Does anyone have a source for etched or silk screened glassware at a reasonable price? I thought it would be a nice touch for my hobby winery.

Had a similar situation with Traminette yesterday, I would add about 34 gms. Potassium Bicarbonate along with about a month of cold stabilizing. I usually add calcium carbonate prior to fermentation in a case like yours. Some juices require both methods. Doubt iff you would get too low in acid...

I tested two finished wines for TA this weekend using sodium hydroxide and a ph meter. I needed to make adjustments before cold stabilizing. The results were almost double compared to pre- fermentation. 1.5 compared to .9. I suspected the sodium hydroxide and went to buy "fresh". The shop...

I design the labels and take them to Staples for printing.(much cheaper than home printing) You can cut them there,on their trimmer. acrylic spray them, front side only. For glue, milk with a squirt of white Elmers, applied with a 2" foam brush.

I went through this same thing last May. I had bottled almost everything. I only had a few full carboys and moved them in plastic file crates with towels packed around them. I do not have barrels but used to help my father move them, not fun. We rolled them up and down a ladder on the cellar...

I wouldn't leave it that long without adding K-meta. Also keep an eye on the airlock, or use a solid bung to keep air out.

Acid levels can vary from year to year, and even orchard to orchard. Any recipe that says to add acid is only a shot in the dark. A ph meter is the way to go, you will be able to control your ph and acid levels with a minimum investment.

Super Kleer works well. However, lately I have been using Sparkoloid because of the lower cost. It also works well but takes slightly longer.

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Started to bottle this week, Catawba, Diamond, Vignoles, Niagara. Sour Cherry, spiced apple, and cranapple next week. Marquette and Merlot ageing well.

21 brix is close to ideal for a white. If you choose to raise it 1 or 2 brix, the acid should go down slightly by dilution but not much. You can use calcium carbonate (chalk) prior to fermentation, and potassium bicarbonate when the wine has finished, during cold stabilizing. Research these...

Moores Diamond also makes an excellent wine.

Acid testing can be done with a PH meter and sodium hydroxide (NO2). There is a tutorial on this sight as to how it is done. You will need a couple of syringes and a graduated beaker (100 ml.) It all depends on what you want to spend, there are more sophisticated methods available. As for...

It will if the bottles hold 20 ounces.

Tartaric acid may be the culprit. That is why cold stabilization is recommended before bottling.

New house, new wine room. Moved in, May 29th. Diamond, Niagara, Vignoles, Sour Cherry, Cranapple, and Catawba. ready to bottle. Merlot, Marquette, and 20 gallons of spiced apple not shown.

http://morebeer.com/search?search=redulees

Had a similar problem with sour cherry. I splash racked it several times and stirred with a copper wire with copper fishing lures attached (homemade of course). You have a H2S problem. I also bought ridulees but didn't need it. H2S can be caused by the spray used on the fruit, poor sanitation...