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My review of the of allinone pump I have been making wine for about 12 years. For years I have using old fashioned techniques such as raising the carboy and using gravity and suction/siphon. I was looking for a filter pump, I had initially ordered another brand and then, while awaiting...

My review of the allinone pump I have been making wine for about 12 years. For years I have using old fashioned techniques such as raising the carboy and using gravity and suction/siphon. I was looking for a filter pump, I had initially ordered another brand and then, while awaiting shipment...

thanks all I will add nutrient ASAP I used Lallemand BA11 Lalvin BA11™: Secure yeast for white wine mouthfeel BA11 was selected in 1997 near Estação Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean aromatic...

first time making whites Sunday I crushed, added measured and recommended doses of sulfites, pressed and let settle over night, starting brix was a little low at about 20-20.5 Monday morning I added yeast, by Tuesday morning, fermentation didn't start yet warmed up garage to 75 degrees, and...

thanks, I'll give it a try...

I have heard and read about the danger of poisoning with copper, is that a concern with wire also, or just when adding copper chemicals in powder form?

I Did my first rack of Black Malvoisie about 5 weeks ago, 2nd rack about 3 weeks ago. from the get go, one of my carboys had a strong rotten egg smell. (By the way, I used ambient yeasts...) Interesting one of the 15 gallon carboys smelled great, but the other one, not so good. I tried...