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Doug- How did it go? I got mine last week and have been to busy to even pull it out of the box except to put batteries in and make sure it powered up.

I have been trying to get a CT group together for awhile. There are many CT folks here. I would be willing to make every effort to a gathering in the RI/Southern Mass area.

Actually this is the right way to start if you have the room and capital. You hit it hard early and that way you can drink some of it young and still age the better stuff. Ideally you should do double your yearly consumption the first year, then you can dial back in the 2nd year once you have...

RE: Rocky's note Ahh. I see. Still, in order to generate the amount of light you want in a wine work area, I would highly recommend linear fluorescent. My carboys sit inside a cabinet and my bottles sit on a rack that does recieve some light but I am not worried because I am lucky to get two...

Not to hijack but I'm curious as to why Rocky thinks incandescent is better than fluorescent? Chad

If you have a floor drain in your basement, you might see if you can encorporate that in your space. My decision was based on access to the floor drain, access to a basement window for an airconditioner and at least two foundation walls for passive cooling. I will put in a sink and build racks...

<flame suit on> I guess I have trouble with the second amendment in that we haven't quelled any tyrannical governments in 200 years with the public militia we are supposed to be arming with the second amendment. What we do have is a staggeringly high number of gun deaths compared to other...

Use a vac u vin hand pump on each bottle as you open it. This is meant to take air out of half filled bottles but it will also degass full bottles with CO2. It is an extra step each time but better than drinking sparkling wine.

Bikes uses to be my life outside of work! I rode across country on my '93 ninja zx6, did years of weekend rides, hit the tail of the Dragon in NC and was a licensed road racer for 4 years in the mid 2000s. Now I am a MSF instructor for the state of Connecticut but barely ride at all anymore...

Waze for GPS directions. It uses real time information from all of its millions of users to route you the fastest way and warn about speed traps and accidents.

The guys at M&M suggested it and they crush destem thousands of pounds of grapes for clients and store them in buckets for several days at 40 degrees. I think if this really harmed the fruit, they would discourage this practice.

Welcome! There are quite a few of us from Ct here. Maybe this summer we can get a group together for a tasting/ BBQ. Chad

I have been a motorcycle guy for the last 15 years. Cross country rides, group rides, track days and amateur roadracing. Now with a young family I have little time so I just teach motorcycle safety through the DOT. Every two years I raise money and donate deliver and install solar powered...

I'd buy a second bucket and split the ferment. $7 at a LHBS. Get a slightly larger one if you can but if not you can split it between buckets.

A sanitized heavy "rocks" glass works well.

I have no direct experience but remember a thread suggesting that UPS was the beat option and to list the contents as marinade.

+1. I always felt like I was leaving too much wine behind. The allinone definitely helped with this.

Ahh! Drawing a sample! That makes sense. Not sure why that didn't occur to me. Thanks

Thanks john But still where should the measurement be taken? At the cap?

Newbie question. How do I measure the tempertature of my ferment in a big Brute? I have a 44 gallon Brute going about 3/4 full of 9 cases of Zin. Everything went smoothly with the yeast and such, tons of CO2. I pitched on Sunday after two days of cold soak. The must was at 70 degrees...