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Best to press first. Skins can cause many different issues, the least being off flavors or pesticide residue in the skin, depending on apples. We find about a pound of sugar per gallon of juice works. Pectin enzyme helps. Kmbs ok but you might want ( if your experimental) to let natural...

Rich, what are your thoughts on insect cycles. By mulching in row is there a likely hood of helping cycles along? Currently, and you know how small our vineyard is now, we clean up most vines and burn. Ashes are cycled into mulch. The rows we rototill to break up bug cycles. As we increase...

Typically you age your wine. Then CS after you pump the aged wine out, before bottling

There is a device, invented reportedly by a NY farmer, called Cool-Bot. It turns a typical energy star AC unit into a fridge unit. We used one to cool a 12x12x10 box into a walk in. Cooled as low as 33 f. Unit is about $400. Google Cool bot. Also very low energy use.

Tingo, I used to suffer from CRS. Now at my advanced age I have the senior form of CRS. I did the research a few years back and remember the high lights. Sodium Meta Bi Sulfite Nambs is a better sanitizer. Potassium meta bi sulfite kmbs is considered to be better for wine preservation. Both...

Gregin, I'd have to check notes on ppm of Nambs. we make up a solution, so many grams per gal. We throw the wine rinse away and typically change it once or twice during the process.

Ca is a different world with regs. For instance meta bisulfite has a 300 ppm per TTB regs. Ca has a 200 ppm limit, last time I checked. Most winemakers do not exceed 100 ppm and will dose per Ph ratio to free sulfur. I know some winemakers in Ca use Idophor. Some beer makers also use it as a...

Debord For a non- geek what's the difference in language? I have not heard of python :-). A database that can handle back room and front room that is in hundreds not thousands would be great.

Oak tannins traditionally were used to tan leather. It's acids broke down the amino acids, proteins and all the rest of the crap that was attached to a fur/skin. Oak will be host to certain fungus - mushrooms due to their ph balance. I do not believe the chemistry of oak requires sanitizing. We...

I have to weigh in on apple wine/ cider and water. First in most other fruits water is a good thing. Blueberry - up to 2 gallons per pound. Acid is high/ water can help. Rhubarb, blackberry and many others do well with added water. Also sugar needs to be added when you add water. With...

Rich, I was looking at both. I really do not see much difference at this time but it seems support is being emphasized to the pro end in the last year or so. I went through their patch logs. It appears they have one tech, no contact number, no address and no real corporate ID. I checked...

Grapeman posted a link to a site with sulfite calculator the other day. It is associated with a back room software program for both home and pro wineries. Seems very well priced. Does anyone have any experience with this program? We are looking to automate schedules, barrel management...

We started with a metal butler building 24x40. Shaped like an aircraft hanger. Cheap to put up but loses cubic footage due to the round shape. It was attached to part of an old motel we bought, gutted and rebuilt. The motel itself we razed. Kept only the registration area. It was a 1950...

Wait till after the full moon. Have patience. With apple wine you need to be very careful, even more so than grape wine and other fruit wines, with air exposure. Malic acid reacts very easy with oxygen to break down to h2o and produce a flabby drink. Less racking, less stirring, less...

I agree with used equipment. After our fire I drove around the country for used.went to Niagra for tanks, Colorado for an apple press, Finger Lakes for a bottling line, etc. we do use some oak, but went to Ky for it. Still it's expensive. We, my kids and I are working on a 2400 sq ft building...

I think all of the stirring has knocked out the yeast ;-). On a serious note and you might not believe me, but wait until after the new moon and see what happens. I have noticed, especially with my apple wines and hard ciders a slow down at full moons. They also seem to stop in the winter and...

A couple of directions. First stuck ferments are often due to lack of yeast food or YAN (yeast assumable nitrogen). You can add DAP (diammonium phosphate) to your must and repitch a yeast that is good for getting stuck ferments going. I would suggest you use the long method of hydrating the...

If you are bored when your done I have this small project in mind.... Looks great!

What areas do you think they are high on? The study looks like it was done in 1996. Sixteen years later prices should be higher. I only skimmed the data but it did not seem out of line. I was surprised at the amount spent on cooperage. Probably why oak adjuncts have come on strong.

Question one- why do you think it's stuck? Question two - ten fourteen - what's the abv? Question three - what is your goal?