Search results

Do you soak the corks? Usually in sanitizer for a few minutes, those tabletop corkers are hard work, it sounds so simple in the instructions! Floor corkers are a good investment, almost indestructible

Thanks for the replies. Left the FW Pinot 2 weeks longer until it cleared, panicked a bit at the time! Had 3 PN and 3 Cabs running, the FW PN was my first at that kit, have made several FW PN and CabS batches now, am getting used to the differences Have been filtering after the final rack down...

Have produced several Finer Wine kits now, the biggest thing I have issues with is the packaging! Single use Polystyrene containers, no recycling. I do not have an alternate suggestion, sadly.

From my experience (a little over 2 years now) and almost 2000 bottles in, reds need time. Have a few left bottled late 2019, the early days of my wine making, WE French grape Cab and Ca Pinot Noir (the cheap kits!) and they are coming out great (by my taste), patience is a must with wine I...

Apologies if the image is huge, although not a total beginner (am approaching 2000th bottle), have recently tried Finer Wine kits, particularly the Cabernet Sauvignon and the Pinot Noir, to see what the difference is between Wine Expert and Finer Wines. We really liked the French Cab from WE...

I've found all of the whites I have made (Pinot Grigio, Sauvignon Blanc, Riesling, Moscato) come out darker than 'store bought' versions, some more than others

from research, I cannot find anywhere that dictates that. There are several companies who take used wine bottles, delabel and clean them, and re-supply them to wineries. Reusing wine bottles uses 5% of the carbon footprint of a new bottle. They may not be that much cheaper, have not researched...

We use onlinelabels. com weatherproof 3x4, print them ourselves on a color laser (Canon LBP7110), they will last 4 or 5 cycles of bottling, cleaning, etc, and come off pretty easily. we switched from the cheaper labels because they didnt stand up to ice buckets for the whites. Plus side, we can...

Have all federal & state licenses also. We sold 1200 bottles last year through a restaurant in the same building. Our 'winery' is about 400 sq ft. including storage. We use buckets and carboys, scheduling & workflow is critical. Cannot imagine trying bigger vessels, we would have to move to...

Have close to 800 bottles, 90% are recycled. Its extra work removing old labels, but still worth it versus buying new all the time. I use oxy to soak/clean, if the labels dont fall off, or leave a gummy residue, don't worry too much about it until after bottling/corking, when the bottles have to...

Are the weatherproof that much better than regular matte white? Do they survive ice buckets or the washing/rinsing cycle of being reused? I'm looking for a label that can be reused multiple times, currently I might get 2 batches out of the regular labels, usually only a one time deal though. It...

Have been using #9 natural corks, over 600 bottles, nothing older than 8 months so far, but I've read that these corks are good for 2 years storage. Have had the odd cork leak, assuming that is a probability thing rather than a problem, or I used a #8 accidentally (some bottles prefer #8's I...

To start with I bought a bottle tree for drying, they're fairly cheap, and hold 45 bottles. I used to use chlorine but switched to dawn in really hot water to rinse the bottles out, then rinsed in hot, allowed to dry, Starsan sanitizer the morning of or day before bottling. Just purchased a few...

I've used screw cap bottles with corks. Make sure you use #8 corks for the screw tops, the #9's are tight and I have broken 1 bottle. I have a floor standing corker, and soak the corks before inserting. The metal collar around the bottles can be tough, but a good utility knife will slice through...