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First you need to fake an illness , you call the ambulance, they connect you to an IV at the hospital. You tell them you need to go for a smoke outside and leave with the IV. Well this a way to get one. me, I just know poeple working at the right place. Did cost me 2 bottles of Port.

Well I decided to give it a try on one of my barrell, Let you know if it is working well or not

Anybody use an IV bag to keepa winebarrel full? I found that picture on the internet.

I tranfer the wine back to a carboy and fill the barrel with water. The leak stop after 4 days and the wine is back to the barrel

I put the wine 4 days ago and still leaking I had no problemwith the one fromOkanagan Barrel Works, this one is a Cooperage JK of Hungary. Could not find a web site for this compagny.

I received a wine barrel at Christmas from my friend. This is not my first barrel, for the hydration I use the step from Akanagan Barrel Works see link below.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><O:P></O:P> <O:P></O:P>...

I will try to introduce water next time, not sure about the microwave technique. I actually made two batches of caramel, the first one I put it in thePort too soon and it turned to chunks<?:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /> , I wish my wife was there to warn me...

Your are welcome Did you have any problem to disolve the caramel in your wine, it took some time for me. If you have a tip to speed up this process please let me know.

I back sweated my raspberry port with caramel (from 1.000 to 1.020), it turned out very good, like it a lot. Definitely going try it again next year, maybe more caramel this time, instead using sugar in the must I will use caramel too. <?:namespace prefix = o ns =...

I new this was coming Raspberry Port (23 Litre) 43 Lbs of Raspberry (in a train bag) 4 Cups of red grape concetrate (for complexity,I use a cheap wine kit, this yearit isa Cab) 5 tsp of Yeast Nutrient 3 tsp Pectin Enzyme Acid:8 g/l 9Bananas (for body) Starting SG: 1.20 I...

Sample !!, That should not be hard to do

No I have been using the barrel for one years with Raspberry Port, Humm never thought about Brandy. How long did you keep your Port in the barrel?

I just filled my Oak Barrel (23 Litre) with <?:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:place w:st="on"><st1:PlaceName w:st="on">Blackberry</st1:PlaceName> <st1:Place w:st="on">Port.</st1:place></st1:place> My plan is to leave it in the barrel until the...

Sorry took me long time to reply, I was on course. Yeast EC-1118, I put extra belts and add some yeast nutrient and it did the work. The wine is clearing now.

For the people who make <?:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:PlaceName w:st="on">Raspberry</st1:PlaceName> <st1:Place w:st="on">Port</st1:place>, try blending 50/50a batch of your <st1:place w:st="on"><st1:PlaceName...

well it is cold in Canada

I will try to bring the temp up, my friend has extra belts. And add some yeast nutrient I just talked to a wine judge and I said to add half of a tablet ofPantothenic acid it is a B vitamin andhe said that it should prevent the hydrogen sulfide to form. Thanks

I have three 30 L of raspberry port, still in the primary fermenter since two weeks. The fermentation is very slow , and some hydrogen sulfide started to appear. I treated the wine with cooper and also add some yeast energizer. The started SG was 1.120 and now it is 1.040 SG is going down at...

Thanks you just save me a lot of time Can`t wait to start my Port, but I have to wait, Iam about to receive somesome grapes:Cab from California and Syrah from Washinton so it make take sometime to start my Port

I will, when I find out, I have 130 Lbs of Blackberries and 125 Lbs of Raspberry. I should be back home in 2 weeks.