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picture he has a nice picture of it in his photo album

I found this article http://www.finewoodworking.com/SkillsAndTechniques/SkillsAndTechniquesArticle.aspx?id=26893 any comments?

I don't understand how fermentation could be continuing in cold stabilization? Don't you cold stabilize just before bottling, well after any fermentation activity?

I thought it looked good as well! How will you press your fruit? Would you fill out the rest of your info so we know were you are hailing from?

I'm cleaning and refinishing the oak staves on my ratchet press and was wondering if anyone has any experience with a clear coating or treatment before I put it back together?

Most of my older bungs have turned yellow over time. Does anyone know how to get them white again? Your experience would be appreciated!

Yes, until you expose the equipment to air, then the organic matter becomes food for the invasion of new bacteria all around us. Clean to me means no food sources to support bacteria.

I was interested in PBW as it is claimed to "clean in place" and does not require a mechanical (brushing) treatment. I thought this would work good for the hoses which I can't figure how to get into. After rinsing with plain water 2 or 3 times I then flush with SO2 solution (as the cleanser)...

Just got a sample of the Vintable.com silicone venting bung. Fits real good, and reduces the profile of the carboy when on the shelf. Do any of you have any experience with these?

To degas, I have about a 24" tool with a spoon on one end and paddle blade on the other. The spoon end will fit inside the mouth of a carboy and I just stir vigorously in one direction gripping the paddle and switch directions after the wine is rotating fast. I do the until the small bubbles...

I bought the pump & prefilter from a retiring home winemaker and paid $110 for both with about 20' of new hose. The model of the Shurflow is a model 2088-564-144 and operates on 110v. The prefilter is the same type sold by Buon Vino to protect their filter pumps and is also wholesaled by LD...

I bought one of those little aquarium air pumps and hook my hoses and just about everything else I use inline and in a few hours, they are all dry.

I wonder if you could do the same thing with a zip lock bag. You are not trying to put it under preasure, just trying to keep the oxygen in the air volume from coming in contact with the wine. A little air is ok, but alot, not so good.

I would also suggest a small diaphram pump. Just move the liquids and don't take the chance of an accident with a contraption. Another benefit of using a pump is hooking up an inline filter. My equipment is a shurflow diaphram pump with a 35 micron prefilter upstream. Then a 10" cartridge filter...

Thanks so much for the hearty welcome! The whole grape vintages were made with 100% Merlot and the 2009 turned out really good and the 2010 was less so. They were made in the totally natural way with native yeasts and no SO2. We didn't have any problems with undesirable aromas or flavors...

I'm Mark Clouse from Seattle and I've made 2 vintages from whole grapes and I have 3 kits in various stages of maturation. I've read "Home Winemaking - Step by Step" which I really liked. Then read about 1/2 of "Techniques in Home Winemaking" but decided I would use this book more for reference...

I was interested in building a variation on this theme by using a 20 ton press sold by Harbor Freight Tools for about $150. Then scrounging around for the the juice collector/diverter, basket stuff and that great pressing plate. How did you get that stuff? thanks, mark