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Any place that sells beer supplies, wherever you got your wine kit should have the extra light DME.

a typical Itilian Borolo is not released for at least 7 to 10 years from time of picking, most are relased around the 10 to 15 year time... Love a great aged wine and a Borolo is it. Be patient with it, it will improve with age.:ib

" How to make a small fortune in wine....Start with a large one.." :slp

Even so, there may be a slight difference in bottle fill if even by 1/4 inch (which may only be a teaspoon full) in the neck some tightwad would grab that one.:)

Ya think?:)

favorites: Consintino Cigar Zin, anything by BV. Moet Nectre Imperial for sparkling. Everyday drinking: Anything by Rosemont, Eyzaguirre Cab and Syrah ( cool bottle wraped in burlap). Korbel Brut or Rose for " Champagne Sundays". so many other to even list...lol

this year was a bad year for Norton, I picked 100#, after crushing and splitting into 2-7gal fermenters, I had to add over a gallon of water and 10# of sugar to each just to get it to slurry where I could stir it. Once I racked it into a carboy it came out to just 5 gal. Things were just too hot...

Same here, season ticket holder and soon to be a stock holder :D

Coming up next: "The Thermocapsuler Cook Book"....:)

If that is the case, what about plastic corks, screw caps and Zorks, those all have plastic seals that don't breath.

Yes I am, working on it now. Its a lot of work trying to enter each and every item in the store, then I have to go back and take photos :pic of everything and load it in too. Looking to get in turned on next week some time.:db it will be an ongoing project as new products keep coming in. Thanks:b

Hey Bob, we got people here in Missouri making cheese. I carry supplies.

Thanks Jon, it was a pleasure talking with you today. Glad you're happy with the capsuler. Right now the website is "under construction" with just contact info. I hope to go live with it next week. A bit of backround info on me and the store: I owned a liquor store for 10 years and sold it...

capsuls are now mostly for decoration, aside from "vermin and cork wevils" the other reason for capsuls was for retails. when bottles were standing up in a store, customers would compair the amout of wine in each bottle grabbing the ones with the most in them and leaving the ones that were not...

First off, don't wet your corks before inserting them, just put them in dry. If you are storing them on a shelf on their side it will "wet" the cork enough to swell the cork. If you are keeping them in their boxes set them up side down for long term storage. If you drink your wine within one...

whiskey= distilled beer??? without the hops, the boiling of the wort, use of malted grain. Not sure how beer would taste made from corn? Vodka= distilled potatoes...only about two or three, Chopan and Glacier are the only ones that come to mind, the rest are wheat or other grain. Water...

I would suggest to do a kit or two for a first try. with hopps the higher the IBU (International Bittering Unit) the more Hoppy it will be. A Bud light uses a low IBU ( or acid #) where is Heinekin uses a higher IBU hopps. Other things to concider with hops, is some are used for bittering and...

a one gal kit comes out to only about 10- 12 oz bottles, hardly worth work and time. a 5 gal kit give you about 2 1/2 cases (12oz). a lot of people will bottle in the 22oz bottles because of the pain of bottling 12 oz bottles. The next aspect of a 1 gal kit is boiling your wort, I would think...

Notes, Notes, notes, did I say notes... keep notes on everything you do. that way you know what you did or did not do later in line and also when you make another batch you can go back and check what you did in the past. also welcome to the forum!

They make a storage solution for that, #HI 70300. What is the down fall if you let it dry out besides having to soak it for a few hours before use?