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Oops! Written like a former mfg. Process eng. I do not soak them in the liquid.

corkidor I put them in the night before. Not sure how long i should soak them.

I pour about a half inch of solution in and put the corks in the pyrex bowl: to keep them dry. It holds about 35 corks. Cover top with cling wrap and set the cover on it to hold it taught. Open carefully or you'll get a snoot full!

If i got the photos to attach, here is my multitasker

Thanks, It works well enough as a light duty arbor press, a corker would have been a bonus. I'll be borrowing a corker for the first couple batches then. Ralph

I have an old bottle capper that I'd like to use to set corks. It's made of cast metal and shaped like an arbor press with a rack gear on the top. There's one like it on ebay under "vintage bottle capper made in usa" if anyone is interested enough. Anyone ever try one of these? I have...

humidor elements I think only the humidification element from the humidor is being used here. It's basically a sponge and in a vented plastic case. The material is a lot like the stiff green sponge-like material that artificial flowers are set into, if that helps. The only problem I see...

It's got a pretty heavy layer under it right now. I'll rack it off in the next week. Thanks, RalphEd

peach hooch Yes. I posted it on 6/25 under "My first wine experience". When I racked I backsweetened with 4 cans whitegrape/peach concentrate from welchs per the advice I was given and added more pectic enzyme (per the advice, also). RalphEd

well I got it into a carboy about 10 days ago. It's starting to settle, but hazy, as expected after typing to the more knowledgeable. There a good layer of sediment, so I am thinnking of racking it off right before I leave for work in September, then let it rest until I get home in December...

Marbles PS They have some 7/8 dia on sale for 4.00/pound. Their are about 2 1/2 pounds per quart, I think it said.

I was poking around for Marbles. I found Marble's marbles. They have a "How many does it take to fill a quart jar?" section for a few of their sizes. RalphEd

Thanks, New Iberia! I been there. I was working in Gonzales and hopped over to New Iberia and McIlhenny Island. I was able to buy some extra pepper plants and bring them home. I wish I could have done that this year, 'cause I got home early enough to plant them up here (and the weather's been...

I was actually wondering if it needed to be frozen for the long. I like to cook and I live alone. I know all about freezer burn. Thanks RalphEd

I think I found the answer I reviewed my original thread and tinman's thread on adding metabisulphate. I think it can go like this: Rack onto kmeta solution in carbouy, then add pectic enzyme. After 1 month and(depending on sediment deposits) rack again and add sorbate and low dose of...

Hi all; The peach hooch is going to need back sweetening, no surprise there. I checked the gravity today and it was .992 at 70F. very dry tasting. I was going to recal the hydrometer but I dropped it. I also dropped my thermometer. After I buy new instruments and duct tape one end of...

Howdy; Has anyone tried freezing fruit for just a couple days versus weeks? Was there a noticable difference? Seems like once fruit is comlpetely frozen what's done is done, but that's from an inexperienced view. Thanks all, Ralph Ed

Howdie all; Went downstairs to stir the peach hooch that I started Saturday and it wasn't bubbling. I noticed it slowing down yesterday evening. I bought a stirring paddle yesterday and ground the flat tabs off the handle so I can chuck it in a 1/2" variable hand drill (I still have a...

Thanks for the replies, they are what I was looking for. When I brewed I would ad more yeast nutrient to liter worts and ferment on the higher end of the yeast so that it wouldn't go to sleep. Otherwise I would ferment on the lower end to get a truer flavor profile. SG was measured at 76...

Howdie; I am starting my first batch of wine (peach) and thought I'd jot down some notes for everyone's review and suggestions. I brewed for about 6 years back in the 90's (that sounded SOOO wierd). For a 5 gal batch I started with 1 gal water, ~10 pounds peaches and 2 pounds raisens...