Search results

Hello, jumping back on the site for the first time in years, so sorry if this has been discussed. Glass airlocks - I hate how the plastic ones discolor and are hard to clean inside the chamber. So I went and ordered glass ones. Crazy thing is, I couldn’t find them in the US. Found them in...

I use an equal mix of flour and water. It should be a pretty thick dough, not to wet. I put it in with a small putty knife and then clean up the excess.

Yes but I will say at some point you may doubt if you made a mistake. That is usually when you are reassembling the barrel with the clamps. It can be sloppy. Once you put that first ring on you realize everything is going to be ok and it's quite exhilarating. 2 years ago I did this to a 15...

https://youtu.be/kNsUcat_W8c Check it out.

Phil. Awesome! I just posted a video of me doing my barrel with a belt sander and then I saw your post. Very impressive. I would be great to take the still shots and make a video from it to put on YouTube. There are very few tutorials for home wine makers on barrel refurbishment. Nice work

Hello, Similar to to philbard, I also recondition my barrels at home. Phil uses a planer which is much more aggressive and really gets down to fresh wood. I use a belt sander which takes less wood off but is also slightly less scary to do. I made a video of one I did over the weekend. Enjoy...

Hello, We are now producing side cork branding irons and they are coming out very nicely. Here is one I just got for my Cabernet Sav-Zin blend. www.shapeways.com/shops/wine-cork-branding-irons.

Hello all - you may have seen this on another post I did, but I have been designing and selling 3D printed Cork branding irons. Very inexpensive and you can do as many or as few corks as you like. https://youtu.be/TnY6YQ6lJ_k I made a side cork brand that turned out great. Many more...

Hello, I was searching for a solution to marking my wine. I do not label unless I'm giving it away. Here what I can up with. The end of the video is my contact info and how to order. https://youtu.be/TnY6YQ6lJ_k Tony

I worry more about changes in temp than actual temp. Changes in temp/humidity can expand and contract your cork. If it's not near a heating/cooling source, and near any extreme, your fine.

Strawberries have a lot of histamine. Many people are allergic to histamines, much more than are allergic to sulfites. The test would be to eat a bunch of strawberries, which i'm sure you've done at some point. I you react from them then you know the answer. To test for sulfite reaction, eat...

I would go with a refurbished iPad.

Some factors would be if you are aging in glass or oak. Also, how many times did you rack. Racking can release a lot of CO2.

You wrote 3.09 originally, not 3.9. I would confirm the target SO2 with other sources. I doesn't seem right. 50 ppm seems like it should be right and would make sense all around.

That is Avery low pH. I would even say it is outside the normal range of 3.2-3.6. The lower the pH the less SO2 required. Since you are so low, that is the reason you are a very low input requirement of sulfite. I have never dealt with a pH that low, so someone else may be able to assist you...

Sounds Iike its to late, but I don't think I would have used the juice without doing some bench trials. It's tough to reverse decisions like that. How close we're you to bottling? I probably would have just bottled if it were close. By adding the juice you've changed the wine to something you...

There are a variety of additives like Booster Rouge, Tannin additives, Opti-Red/White that claim to do this.

Yes, Tawny Port is exposed to oxygen as a practice. I am also intrigued at all the different wine making techniques. I wonder how any of else would fair as wine makers if we were transported back to Roman times. Would our techniques be revolutionary or ridiculed. Amarone has a very different an...

When you say brandy is added, it is not brandy that you would buy in the liquor store or drink at you bar, it is high octane distilled spirit that just happens to be distilled grape. It is closer to grapa than brandy. Grain is tasteless and odorless. Water it down and you can call it vodka. The...

I used Everclear when making port and wine conditioner when felt I fermented to far and needed the sweetness. When you do the research on how Port is made you realize that real port is not fortified with good brandy. It is fortified with the cheapest high octane alcohol, which happened to be...