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And? How did it turn out?

60-90 minutes seems like a long time. I do know that the alcohol will boil from the low pressure but haven't seen specifics about when it'll happen.

Where did you find out about the 23inhg figure? Very interested as I'm trying to find the right pressure for my vacuum. Some wines nearly explode with foam when I apply a vacuum. Others barely react and stay gassy. It's depressing.

You're not as smart as you think. If your carboy is topped up the amount of change in pressure is negligible. Even if you did have some bubbles coming through that's nothing like having a free exchange of air. Go ahead though and see the results yourself. We'll wait. Ferment one with an air...

How cost effective is it compared to store bought?

Mojito by Burton Kent posted Sep 9, 2018 at 9:51 AM Petit-Ruby-Cabernet by Burton Kent posted Sep 9, 2018 at 9:51 AM

I design my own labels in photoshop. Buy 4x6 prints for $.09 from Walmart and use a school glue stick because it's easy to wash off. Stick the bottles in the dishwasher - done. I do have access to a color laser printer, but cutting the labels generally is more trouble than it's worth.

Jericurl, Did you ever make another batch? I'm making a mojito wine next month after I've had a chance to try a few real mojitos and know what the flavor would be like.

Laser etching doesn't have anywhere near the quality of sandblasting. The laser works by fracturing the glass off the piece, so as jgmiller1 said, the details aren't great. Plus sandblasting gives a much nicer, more even frosted finish. Source: I'm a member of PumpingStationOne.org in Chicago...

Has anyone gone through this thread and summarized things in notes? There's a lot here to preserve. I'd like a couple pages of reference to refer to - maybe more pages with pics.

It's easier to go in and talk to them. They'll even box up the wine for you.

People are buying based on the labels. I didn't know Black Forest was Chocolate Cherry. You might want to add that explanation to the labels, I bet it'll start selling like mad. EVERYONE loves Black Forest. I took it to a Memorial day party and the host passed it around in small plastic shot...

I have one that I got off Craigslist. The drawers are probably quite a bit longer than a wine bottle to let you place them alternating forward and backwards, with the necks in the middle of the shelves.

I said leave out pith, not zest. Zest is awesome. But ok, I get it's part of the recipe.

Why hasn't anyone simply zested the orange then peeled it when making JAOM? Tossed the pith in the trash and avoid the bitterness? I've made limoncello, and the one thing you learn is to zest the lemons and have no pith at all. Pith introduces bitterness. The recipe I used is at...

I know this is really old, but how did it turn out? There's an Indian area in Chicago (Devon Ave) where they carry this pulp. Planning to go there and buy it. Might buy enough for two 6 gallon carboys, my plan is to test freezing the pulp vs unfrozen in addition to the pectinase. Am curious...

I actually did the same thing except with Key Lime (actually Persian Lime) juice. We just increased the batch to be 9 gallons instead of 3. Turned out well, very clear.

All of the above are totally missing the point. The glass is refillable.

Y'all are teases. Recipe please?!?

You promised to share the recipe?!?