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Below the second ring. To make it easier, I remove the handle from the clamp ring then use a snap ring pliers to spread the clamp ring to clear the increased diameter of the second ring. And, yep, only lift an empty carboy with the handle.

Mismost, it appears that the tubing is 1/4" OD flexible air line as used on trucks and equipment. The tubing attaches to a straight compression fitting which would have 1/8" male pipe thread on the end inserted into the manifold. The manifold would be drilled and tapped 1/8" female pipe...

Yes, get the pectic enzyme in early. Wait the 12 hours to pitch the yeast. One year MINIMUM of aging. Enough patience and you will require NO fining agents.

I do re-use the commercial screw cap bottles but ONLY with a recycled commercial screw cap. After filling and capping I lay the bottle horizontal overnight. If no leakage, I consider it good to go. If one does leak, and this has not happened YET, I will try another recycled commercial cap. I...

Holy Crap. I brought down 10 cases. It's all gone. I had a hip replaced on Nov 20th. I am going to have a knee replaced on 2/3 and I am dry. Now what do I do here just south of The Villages? Dance every evening at 5 PM? Holy Crap!

JimmyT, do a search on "Pennsylvania (or Ohio or West Virginia) Honey ......". The producers should be able to give you the real answers. And, they have a choice of various honeys in larger containers should the need be there.

Tink, We are not concerned about "sterile". Think hospital OR's. We ARE concerned about "sanitary" where most micro-organisms are under control. For sanitation use 3 tablespoons of potassium metabisulfite or sodium metabisulfite dissolved in a gallon of CLEAN water. I like a glass...

Red Rock Girl, If you set the dimensions at 4 1/8" between vertical members and between bottle support members, you can use both 750 ml and 1.5 liter bottles.

Steve, The apple wine was vacuum racked into carboy/growlers at SG of +/- 1.010, then fermenting dry to 0.990. Stabilized at that point. Additional vacuum rackings along the way at 60 to 90 day intervals, except when absent for the winter. Backsweetened with frozen apple juice concentrate and...

Steven, sorry but I have never used egg whites for fining. I have read that the eggshells, dried as described, are excellent to prevent tomato blossom rot, but I digress. As for apple wine from fresh pressed cider, pectic enzyme up front, bentonite at 6 months, and bulk aged til the 18...

I use the Avery templates within Microsoft Word or Microsoft Publisher.

Floandgary beat me to it while I was checking something out. From my perspective, the neck handle is great for carrying an EMPTY carboy AND when cleaning. Very slippery! I use either the Carboy Hauler or check out www.carboy.net. Very nice product!! I have 5 of these.

Mulch insulates the root system from the summer sun and from winter cold, aids in moisture control during fruit development, breaks down over time, becoming integrated into the soil adding beneficial humus to the soil and aids in weed control. The drawback is it breaks down over time and must...

No more peach or apricot seeds for me!*%#@?

Rodnboro, you don't understand. There is all of the fine food that goes along with the wine. Any heavier and it will be an electric cart for me. Sign that "Happy and Heavy".

That is exactly correct, 25 per ounce. My humblest and sincerest apologies. Now, I have to go for a walk to wake up!!

Ball park figure, I use 125 calories per ounce for a dry wine. The sweeter the wine, the higher the caloric amount. I'm there (figuratively speaking) with your wife. One 6 ounce glass per day, sip, and enjoy.

Go ahead, pop that cork. Enjoy. Take notes. Then, promise that you will wait another 3 months before you enjoy the next bottle. Do this every three months. At the two year mark you will still have two dozen bottles remaining to enjoy whenever you wish. And yes, keep those fermentations going!

I do re-use the machine applied seal caps and bottles. However, at some point, the cap will probably no longer seal. So, when using these bottles, I will lay them on their side when bottled and check for leaks after one day. If there is a leak, I will check for tightness or throw that cap out...

So, at 2 years out, which Amarone is superior? The Cellar Craft Showcase or the RJS Cellar Classics?