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Hi, please let me know. thanks

Thanks. A couple of questions : How old is it ? Any issues with it ? I am just exploring wine making . Are you flexible on the price ? Would you consider $300 ? Looking forward to hear from you. thanks

Are you willing to ship to San Jose, CA area ?

Hi, do you still have it ( SC-300) ? thanks

Hi, Anybody selling their used SC-300 ? Please DM me if you are upgrading. thanks

Thank you Fred, Bernard, and Bryan. I will do another round of tasting in a couple of weeks and decide at that point.

Hi BernardSmith, It's too early for me to say if I am having a problem becuz of this high Ph. From all the reading I have done so far, I am concerned about the ageability of this wine. Although it's already late, I want to address it as soon as possible. I do not have TA analyzer and have been...

I was able to dig up from info from the old threads here and other forums. Seems like it's doable. The calculations will need to be different ( and could be tricky) since all the calculators available are for the pre-fermentation case.

Hi, this is my 2nd year of making wine from grapes. My this year's grapes came with a little higher PH value ( e.g. Cab 3.6 compared to 3.4 last year ) . I just finished fermentation of Merlot, which is sitting at Ph of 3.95 . I am not sure why I did not think of addressing this Ph problem...

Thank you for the suggestions Mainshipfred and VinesBines. Will give it a try on this year's batch.

Thank you Bryan for the insight. I recall , last year I had used French Med roast chips for a couple of months. This year I am using cubes of the same type. Will keep them for more than 3 months this time. I think the qty is right about what you suggested.

Hi, I am new to this this forum and would like to ask a question to the experts and pros here. Are there proven techniques to mellow down the sharp tones observed in a glass carboy aged red wine ? I see a noticeable difference between the barrel aged and carboy aged. Have read multiple...