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Acid titration is really easy with a ph meter. Put 15 ml of wine in a small container so you can get a ph reading. Then add the sodium hydroxide cc by cc until your ph meter reads 8.2., depending on the strength of your sodium hydroxide do the math. If you use a solution of .067? your TA is...

I bottled the cranberry today. The haze settled out real nice. The wine is a bit tart at ph 3.51 and TA at 9.88, I think it has good flavor and aroma , sure to get better with a little age.

I used a large propane weed burning torch to retoast.

I made a holder for the staves so I could put them together, I also numbered them so they went together easy. I haven’t tested the barrel yet but every contact point looks tight and it held air when I lightly pressurized it.

Guess I don’t have to worry about bud break for a while.

Take it down in 5 gallon buckets

After reading this post I’ll appreciate sake a little more.

Natural black oak is what people call it here, it’s a type of red oak. I harvested all the old trees as oak wilt was killing so many I figured I might as get them before the fungus does.

What do you mean by veneer plaster?

Here’s what I’ve been doing lately. Making a table and chairs for my cabin. YouTube even taught me how to do uphostlery. All the wood is from logs on my property.

No offense taken, I’ve had two a long time ago, but one is enough now.

Haven’t had a cat for about 40 years, I forgot how entertaining they are.

Domyown.com has just about everything you need at a decent price.

Here’s what I’ve been drinking all month. I was putting on too much fat so I swore off my two favorite foods. Wine and peanut butter sandwiches, not together, so far just cutting out those two items I’ve lost 8 lbs. it’s been a long month, can’t wait for April.

Yeah, we worry about frost till mid May

I was getting a bit concerned as well , with my south facing hillside vineyard I was afraid the soil would warm up enough to start bud swelling, but now it looks like below freezing at night as usual so all should be well.

I scrub and sanitize my used bottles and then rinse with stainless steel rinser it has saved my so much time.

Wow, way to go. I considered doing mine like you did and very quickly decided the bandsaw was the way to go.

I have two 10 gallon Hungarian oak barrels that I age wine for 12 months in and there isn’t a lot of oak imparted. I’ve actually started adding American oak to the barrels to get more flavor. As for my bourbon barrel, I took it apart and bandsawed off the heavy char and cleaned it up. Right now...

As soon as I put up my last sheet on a project I sold my lift to make sure I would never do it again.