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thats the one. thank you.

i made a post about how to use kegs last year but im not sure how to post a link using my phone lol sorry.

I am definitely in!

check out A glass half full: the beginners guide to home winemaking. its also an e-book.

We so easily forget what Christmas is all about in this day and age. We get caught up in materialistic behavior and selfishness. We believe we need to get more, get more, get more, and believe we are the only ones existing in this universe. Thank you for reminding us what its all about. I am...

I ordered a label peeler from labelnator.com. Saw it in winemaker mag. Its on its way now. Ill let everyone know how it works as soon as i try it.

James is this why vodkas and such dont need topping up as critically as wine does?

Oh so this is the same oxiclean billie mays used to sell? I wasnt sure but I kept seeing you guys post oxiclean over and over and I didnt know if they were the same things. I use Sal soda but recently ran out. What is the process for rinsing afterwards??

Turock why do you recommend calcium carbonate? My reasoning for potassium were as follows: 1. Potassium carbonate works faster than calcium carbonate once it is chilled. In my opinion this is a good idea so he can ferment in more ideal conditions. 2. Potassium raises pH much more than...

What is activated carbon used for?

Pre if possible. Acidity will marry with a wine much better before fermentation. Im not saying you cant do it afterwards but you should try to get your numbers closer to optimum to avoid microbial activity or stress for yeast.

If I were you I would try this experiment: Remove a bottles worth or so from the lot and run a bench test. Add malic acid to the wine to raise TA. Since malic acid is less acidic than tartaric the pH will drop less than adding tartaric acid. Plus fruit wines blend well with malic acid. Once you...

I assume you know that pH affects color, a lower pH making a more redder hue, since you stated "pH and taste are the same". But are you saying that the pH, and therefore most likely the acidity too, are the same for two different batches; one haven been inoculated with lactic bacteria and one...

Brett, bung taste, and mercaptans can all have a taste aroma of rubber. They say mercaptans are "burnt" rubber and brett is bandaid but im putting this up for debate, how can you tell which is which? I know the penny trick for Sulfide and I know brett hates S02 but nonetheless i had a wine end...

Fordguy, i have a hand corker mounted on the wall. A mentor of mine, whom also has passed, gave it to me. Great story. Thanks for sharing.

Each grape variety would need their own preset parameters. Due to differences in color changes and physical characteristics. I installed a line like these for a salad dressing company a few years ago. Coincidently it was also of German origin. They used it to scan labels. The high speed camera...

Greg, my wife is from Osaka. She says its the #1 drink for New Years there. They are a "fit in to be cool" society so when something is deemed hip it quickly becomes the thing you must do.

I appreciate the article on oxidation. It said, however, to not trickle white wines when racking. They said splashing invites much more oxygen into wine then simple airlock removal. i degas using a wand in a drill motor. Lots of splashing. Also i start to allow my So2 to drop as I age. If we go...

Rocky could this be used for degassing do you think? I allow my wines to age a year or more in carboys so Co2 is seldom a problem. But as my whites age I try to introduce oxygen as little as possible to avoid losing some of that golden color or aroma. When I degas them I try to just tip the...

$119 and it only comes with enough supplies to do 5 tests?!