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Just did a fair amount of bottling with the Enolandia made Super Cork. Do these need to stand upright for a few days as their natural cork variety? Thanks, Tony

Sorry for my miscommunication. The cider was racked to secondary at 1.010, it continued to ferment there until .996. Following that time, the significant bubbles continue to rise from the yeast bed. CO2? Possibly, but I haven't noticed this before, but then again I used a new yeast BA11...

I have been making hard cider for a few years, mostly in an experimental way, trying different combinations of sugars, yeasts, priming, etc. I have a 2 gallon batch that was fermented using BA11, fermented well, cider was racked to gallon jugs @ 1.010, finished dry. There is about 1/4 inch or...

Did a double LaBodega Port last year, this year 4 at once, 12 gallons!

I currently have a fair amount of wine that in carboys that are getting close to bottling time. I don't have any equipment to accurately measure SO2 levels, but have gone by basing the wine's pH to adding SO2 on a 6 month schedule. (Approximately 1/4 tsp per six months in the carboy.) If a...

Yeah, that Sorbate could be a bit on the old side, yes, normal sulfates were added too. All in all it opened the road to a very tasty beverage.

Consensus is 1 can of Apple juice concentrate for a 5 gallon batch. Champagne like carbonation is noted at a can for 3.5 gallons, Mine was just a 3 gallon batch, it was very carbonated, like champagne, but I guess I'm lucky I bottled in something that could handle the volume of pressures that...

About a year ago I made a 3 gallon batch of hard cider. It was still, I added Pot Sorbate to retard further fermentation, then added one can of Apple juice concentrate in an attempt to sweeten it a bit. I then bottled into Welch's Sparkling Cider bottles, plastic champagne cork and wired them...

Ok, thanks, will do...

I have a fair amount of Port bottled with #9 amalgamated corks from last year. Any issue in recorking with a better cork for longer storage? Thanks, Tony

Ok, thanks, may go six months before bottling. Appreciate the suggestions. Tony

Ok, I got the pH adjusted, the wine has cleared, degassed a bit with an "Allinonewinepump", topped with some extra Elderberry that I saved, also added 1/2 stick of oak. My recipe was a can of Vintners Harvest Elderberry concentrate, 1 liter of red grape concentrate, water to 3.5 gallons and the...

So far, so good, Elderberry finished .996. Cleared, added SO2, 1st rack done, 1/2 oak rod added. The pH is 4.0, is this ok or should I add a bit of acid blend? Thanks, Tony

My rule of thumb is a 750 per 3 gallons, keeps the planning easy. My port is yummy good, very smooth.

I'd like to be around 1.010, but we'll have to see how it rings out.

Wine cleared well, racked off the zest, don't really smell or taste grapefruit as yet, just really green wine at this point. I report back in a few months and see if it made a difference. That VL3 looks interesting for future consideration.

Thanks for the direction. #9 -1 3/4 looks good.

I've been wining like crazy and will have a considerable amount of bottling to do in next 6 months. Probably close to 30 gallons of which 50% will be port. I have used the standard "2 year" corks for a while and they serve me well, until I realize that a lot of this wine will go 4-5 years or...

Used the BA11, slow steady fermentation, transferred to secondary @ 1.010, finished .996. Cleared, racked and added zest of 1/2 organic grapefruit for a couple of weeks, will then rack off and age for 6 months.

Turned 60, this year, kinda of milestone I guess... ;-). I still think I'm in my 30's, until my son wants me ski double diamonds with him, then my knees remind me of my chronological age.