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Buying tip: You can check with your local home winery supply shop after harvest season is over to see if they sell their used rental equipment.

You can check with your local winery supply house to see if they have a listing of grape suppliers that support home winemakers. For instance in the South Bay of San Francisco: https://fermentationsolutions.com/grapes-2018/ Some commercial wineries that have on-premise vineyards have home...

Commercial wineries do not soak corks. Corks arrive in sealed bags pre-moistened so there is no need to soak them. If you use corks from a bag that was previously opened then you can use the “corkidor” method to re-hydrate them. It wasn’t mentioned in the last post but cork manufacturers suggest...

We use a warm PBW solution combined with this drill attachment to clean our carboys: https://www.homebrewing.org/Clean-Bottle-Express-Carboy-Cleaner_p_3741.html?utm_source=google&utm_medium=shopping&gclid=CjwKCAjwhevaBRApEiwA7aT537md3vuvuIXkLU2LCyDdIy-e2Se6QnfMmTKbOVR1XFBjN4VzkkXebxoCmboQAvD_BwE

A lot of your small to mid-range wine supply merchants will have a "bulletin board" of vineyards that are gracious enough to supply smaller quantities of grapes to home/amateur wine makers. For example here is one in California (SF Bay Area): http://www.fermentationsolutions.com/grapes2016.html

We switch to solid bungs as soon as ML is complete. There is no need for an airlock as your wine is no longer "working". If your temperature variations are causing your solid bungs to pop off, then you need to find another location for your wine so that temp variations are not a factor. We hold...

If you have a slow MLF, you can segregate the container (barrel, carboy, etc.) in a 70° F environment to finish it off. I have moved a small 30 gal barrel to a smaller space and ran a heater for 2 weeks to finish off the ML.

Typically the head space in a flex tank will have a VA odor because the gas will not cover the sides that are now unprotected with wine. Pull the wine out, taste it, and clean the unprotected sides with PBW and Starsan

Argon gas every 3 weeks will keep your carboys in good condition.

Reduless is a viable option. You can also try racking with a decent length of copper pipe before using reduless. Typically the issue is the lack of nutrients at the proper stages of primary fermentation.

Show me the pumping! Send it to me!