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I want to add this to fresh crushed grapes this fall to protect the must for 24 hrs until I pitch the yeast. Please double check my math. If I mix up a 2g packet in 10cc of water I can use a syringe to does my must at 1 cc per gal to give it about 50ppm SO2?

I just started mine last night. The juice bag was full of pressure, like pushing the box out of square. I had set it off to the side and didn't notice until last night so I opened it quick and mixed it up. Not sure what is going on. I often store kits for a few months until I get several and...

I’m going to try a few batches of wine from grapes using the CA grapes from FVW this year with two friends. I’ve done plenty of kits, several frozen musts and one batch of wild grapes. Looking for a little feedback on our plan. We are limited to 3 six gal batches. We know the best way to...

I just found a 2009 White Ice Wine style kit tucked away. The juice looks a bit darker than it's suppose to but I'm going to make it anyway. Any concerns or tips?

Are these the same or interchangable? GPT Geared Tensioning Tooleach $29.95ea http://www.powerflexfence.com/catalog01.7.html <H1>Gripple Tensioning Tool <DIV =pcShowProductPrice>Price: $89.00 <DIV...

I have a friend who has decided to grow vines here in Central Texas and he surprised me with three of my very own. I've contemplated it before but not seriously so I'm not certain what to do. I very much want these to have the best chance of making it this year. I have a Norton stock about 12"...

I've started my first wine from fresh grapes this weekend. Wasn't planning on it but opportunity knocked. So now I have about 13 gals of must full of real life grape skins (kinda overwhelming for a guy who does kits). I need to press the grapes (I am assuming about this weekend - soI have about...

A friend is giving me about 125 pounds of grapes, I don't know what kind yet but it's likely they are mustang. Any idea how many gallons that might be? Any tips (add sugar to at least 1.090, adjust acid to x, leave on skins for x days, etc)? I assume I destem and crush only the berries? I'll...

Anyone here try these? www.zorkusa.com Yeah I'm a geek always looking for the newest thing.

I bottled 54 gals this weekend with my new filter/bottler. Took about 2 hours of playing with water to get the set up working as expected. I had to move the carboy to the same height as the filler (on the table) and I placed the filter on a chair (so it was a little below the table). On the...

I am going to do two batches of Black Currant back to back. Any benefit to putting the second batch on the left over lees from the first batch in the primary fermenter? I will probably add raisins to the second batch also.

I'm in a bit of a bind with fermentors. Can I make the batch up to 5 gals in a 6 gal carboy, allow the SG to drop below, say 1.020, then add the 1 gal of missing water (rack if needed) and add an airlock?Edited by: Coaster

Here is a screenshot of the concept. I've done a lot of work on it in the past three weeks. I have some pictures to show my progress but I'll have to get them off the camera. This room is 8' x 8' and 7' 8' tall. The room I've built so far is 8' x 7' and 7' 8" tall. I've moved the opening for the...

My brother and sister-in-law are coming to visit in a week and a half to help me bottle 54 gals of wine (MM Port, WE Red Ice Wine, WE Blueberry PN, Oregon Yamhilll PN, WE LE Gewurtz, WE Strawberry White Merlot, WE Stags Leap Merlot, WE Bergamais, MM All Juice Master Chard (3 as per directions, 3...

I split a Masters All juice Chard into two 3 gal batches to try some comparison. I used the clarifiers that came with the kit on one carboy (half of them anyway). Any suggestion on what to use on the other carboy once I am ready to clarify? Edited by: Coaster

Anyone done the Mosti Masters all juice Chard? I started mine this weekend, there was some residual dark stuff in the bag and the juice looked darker than I expected for a chard. Was wondering if it might be oxidized. SG was 1.090. I have pics/kit numberbut they are at home right now. I'll try...

Inspired by Waldo, I took some pics of the yard today. Front yard looking NW Our new deck. The fire pit, just off the deck. The rock wall in the background is all the rocks I have pulled out of the yard so far, lots more to go . The playscape, sandbox, and back...

My second batch of wine was a Johannesburg Riesling (B.G. - before George). It was terrible. So I put a temp controller on my outside (in the garage) 20 f3 freezer and put the batch out there (figured best way to test the set up is to use something I was willing to lose - oh and the kids won't...

I added sugar to my WE Sparkling kit before I took a SG reading (so many things to think about here I forgot). I added 216grams and the ending sg was 1.010. I filled 13 and 1/3 750ml bottles (10 liters maybe)

I am at the stage where my WE Sparkling kit is going into bottles. It says skip packages 2 and 3 and fine now; however, it is brilliant now. Do I really need to mix it up and fine with package 4 since gravity did such a good job?