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Posting some pictures to see if anyone has encountered this. Noticed a large water spot near the ceiling above the cooler. After opening up the drywall, the joist space directly above the cooler shows condensation on top of the closed cell foam insulation. One joist space over it is...

What company or brand do you use for your shrink caps? I have been working through a 1000 lot of heat shrink sleeves from morewinemaking.com and need to purchase some more. However these are very cheap. They shrink well with boiling water and OK with a heat gun (a few wrinkles). To remove them...

Like everyone I enjoy saving a few bucks off of wine kits and beer ingredients. However with the major wine kit sellers it seems every week they advertise a "sale". I can never tell if their prices even change throughout the year or if the "sales" are even anything different then their normal...

So I am considering making a room in my basement into a wine cellar. Right now my wine is on metal racks in a basement room, temps however are usually 65-72 year round...humidity 50% at most. I had a wine enthusiast wine fridge for 300 bottles that recently crapped out, so instead of replacing...

Is this normal for the pack? Just opened a winexpert red velvet kit.

So this is my first trip with juice buckets and started 4 of them the end of April. I will post numbers below and then I had a couple questions. Bello Chilean Pinot Noir - 6 gallons Initial: pH 3.23, brix 24 - boosted with sugar, TA 3g/L today:pH 3.2, TA 8.25 Bello Chilean Cab Sauv - 6...

So my local winery is having a mass order program for chilean juice and it seems a good deal, $58-$60 per bucket with choices like cab franc, cab sauv, carmenere, malbec, merlot, petit syrah, pinot noir, syrah, zin, chard, gewurtz, mocatel, pinot grig, riesling, sauv blanc, and viognier. I have...

So I am planning a couple wines to put on tap. One will be a less expensive white/red kit that I will dispense with nitrogen My other plan was to do the peach apricot island mist kit and put it on co2, and serve it carbonated. Anyone ever do this? I assume I don't have to be as careful...

I have a 100%merlot and a 66/33 blend cab/merlot sitting in glass on oak now. Right now taste is young as they are less then one year but I am looking for that deep rich fruit/jammy characteristic and a bump up in body. At this stage what is left? I had 2 ideas. 1. Would upgrading to...

Has anyone made jam or jelly from the concentrates? If so what was your recipe and how did it turn out?

I am getting ready to pitch yeast on 2 - 5 gallon buckets this evening. I am co-fermenting a cabernet and merlot bucket. My initial readings are as follows from the combined buckets. Brix 25.1 pH 4.06 TA 5.3 So here is my plan and want to hear from you if you think I am heading...

Just re-racked my peach wine (walkers juice). It has been 6 months and now in the process of final additions before bottling. The taste seems slightly flabby, not very much peach flavor. Started with 24.1 brix, Cotes de Blanc yeast. Finished dry <0.998. Current pH: 3.8, TA 7.5g/L The TA...

I have a basement area that has no windows where I store wine. They are on shelving units. I would like to cool the area slightly, maybe not 55F but keep it at a steady 60-65 which I think would still be advantageous. Currently the area ranges from 60-77 through the year. Humidity I do not...

I am currently bulk aging a walkers blackberry wine. Fermented with Cotes de Blanc and numbers are 3.38ph and 15g/L TA. I have NOT rechecked the numbers lately, but these were post fermentation. The taste is still about the same....there is a tartness to it and definitely something I...

Going to be starting a pail of blackberry juice. My plan is to pitch 1/4tsp Kmeta and let sit for 24 hours. Next day use Premier Cuvee yeast I will be taking initial brix/TA/pH measurements. Has anyone done the blackberry (or peach) juice buckets? Have you had any need for acid...

Has anyone tried blending prior to fermentation? For example taking 2 5-gal cabernet buckets and a merlot? If so, how did it turn out? I know it would be ideal to ferment separately and blend to taste, but squeezing out 3 gallons from a single must pail and trying to coax it into a...

I am in the process of 2 wines from buckets/must. My first ones. I just transfered my syrah. It just finished MLF with VP41, done in 3 months. I transferred to a 6 gallon carboy, added 1/4 tsp Kmeta, about 5gm tannin complex and 1.5oz french oak. My numbers for this one after MLF were pH...

Just getting everyone's opinion about this conference. Those that have gone, what was your experience? Was it worth it? Fun? Which lectures/bootcamps have you attended and were they/were they not productive and worthwhile? Thanks Jon

I noticed some of my corked bottles have what appears to be moisture coming out from the bottle? Anything to worry about? Do they need to be recorked? What causes this? Thanks

So I completely understand frozen red must. However does anyone have experience if whether frozen white must (juice) is considerably better then a white wine kit? Do those of you that do frozen must also do frozen whites or since there is no need for the skins are white kits easier/similar...