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Here, in Nebraska, we don't consider them edible until they've hung on the tree until after the first freeze. By then they are mushy, but sweet enough to enjoy.

Optometrist

It appears to me that not using argon to reduce the oxygen levels in head space is akin to deciding not to wash your hands before eating because they won't be sterile anyway!

no-one has mentioned nitrogen. How does that compare with argon? And which is less expensive?

which gases work the best for topping off: argon, nitrogen, CO2?

I have seen 13 gal. variable capacity stainless steel tanks for sale. I would rather have one or two that are clear, or at least translucent, glass or plastic. That way I can see the wine clearing and the depth of the lees. Does anyone know if such an animal exists? Also, is there a cold...

I lay the bottles on their side in light good enough to see the bottle's seam. I then put the label's edge along the seam

The Grape and Granary Website is offering Cinn-Free Enzyme and Color Pro Ensymes. Are these just Pectic Enzyme with a marketing twist, or are they substantually different. Would they be used in place of or in addition to the traditional Pectic Enzyme? Any help from someone enlightened would...