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Not even a catchy acronym: NEOMWCS.

Wow!

It is called an acoustic coupler and I have used one.

Maybe a cattle prod

My brother has a couple rolls of the tape. I seem to remember that almost every garage/yard extension cord that had been spliced (most) was wrapped in the gray tape. My brother reminded me about the roles of waxed twine. Here is some other iconic Bell gear still in the house: jr

OMG. I thought it was just my father who did that. I still have a very nice Hilti Hammer Drill in the garage. And do you have any of the Bell First Aid kits? Opus

Thank you! Looks very much like my frozen fruit (Blackberry/Strawberry/Blueberry) process. I think it is time for me to jump into a Peach batch.

Fantastic! Mind sharing your peach recipe and yeast used? Have you had any issues with the peach fermentations? opus

And updates on the Coloma Concentrates? I ordered a quart of their Blackberry and Strawberry for use in some Dragon Blood variants.

Quick update. SG=0.995. Racked off skins and squeezed the skins. Topped up with 2015 deLorimier Alexander Valley Primitivo. Added 2 x 30 gr French Oak cubes. Skipping Sorbate and Clearing agents. This is going to be very nice. Will update for next racking in 3 or 4 months.

I also (still) have that album! jr

@joeswine I agree. I'm getting dark cherry and plum after 3 weeks of EM. SG = 0.995. Gonna let it go another week.

Almost a week later and SG is 0.995. Will update in a couple weeks.

I've always worried about wines I've ignore and then they end up being some of my better efforts.

Stressing the yeast (wrong temp, not enough nutrients, ph, etc.) can contribute to producing fusel alcohols which people believe can cause headaches, but this is not scientifically proven.

Steve, Thanks for sending the new valve so quickly and letting me sneak in the discount. I definitely like the ruggedness of the new valve and the logo is just cool. I've already used it for 3 bottling sessions and a number of rackings. @reeflections initially like the idea about drying with...

After 12 hours cold soak, SG was 1.103. Added 8 gr Opti Red Tannin and pitched BM4x4. Open bucket fermentation with a large dish towel and BBQ grate to cover. Used 8 gr Fermaid K at 1/3 sugar break. Punched down skins and 5 mins of stirring 3 times a day. This morning SG was 1.010. This...

Late harvest Furmint (white Hungarian wine grape). Off dry peach, pear, grapefruit. $17. Very nice.

Just started the Fiero tonight. I know it will be messy later, but I always have better results when I let the skins and oak chips swim free. My SG was 1.097. I'm going to let it cold soak for 12 hours and pitch BM4x4 with some Opti Red Tannin tomorrow. Following my normal pattern of no...