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And I use #10 in my water cooler bottles. Bill

Just read elswhere that the Canadian FOP model is illegal in the US. In the US you have to be either licenced as a winery, or if an FOP use a model known as a Home winemaking center. They can rent space to the customer but the customer must do all steps. The FOP owner is not allowed get...

According to Lucs blog they are about 60% sugar. Bill

Thats expensive. The finished 16L-18L kits at an FOP here run $150-$170. The finished 10liter kits about $110- $115 last I checked. We pay more for commercial wine here, so someone using an FOP here would still be saving quite a bit. You don't do anything but bottle. (legally you are...

The number in the triangle is only for recycling. It may or may not be food grade depending what else was used, dyes etc. Wikipedia has a list of the numbers and what plastics they represent. http://en.wikipedia.org/wiki/Plastic_recycling Bill

Wade, If your talking about the gravity fed automatic bottle filler from Buon Vino look around for the original red ones, they're still around. The new white ones they started making here don't seem to be as good. The adjustable rubber slide for filling depth is a loose fit and the shut off...

I used to print labels on an inkjet and use a glue stick, but have now streamlined things. Painters masking tape. Tear a piece off. stick on bottle write what ever information you want on it. So far it stays on, comes off easy when done. Fast, easy, cheap, and the wine tastes just as...

No sugar left after ferment. No back sweetening. Bill

Any tips on making dry fruit wines. I've been searching and am getting the impression I need to pay closer attention to acid levels in dry fruit wines?. Also think a little grape tannin might go well in low tannin dry fruits wines?. (I like tannins) Anything I should pay closer attention too...

I think wine bottle wall racks :-) Bill

Thanks, Bruno. Might try a little brown sugar. Bill

Thanks, Bob I may try a little when I make mine. I take it you decided it may be better dry after you tasted it. Bill

I've seen a couple of recipes for srawberry wine using brown sugar. Anybody made strawberry this way. Bill

I'm not putting 27 inches on the carboy wade, just could:D. I'm keeping it around 23. Just got back upstaires after another round of shaking, seem to be getting a little less foam. I'm using the fizz-x the same way you are, forward and reverse bursts, but with a 3/8 110v drill. I got tired...

Nope didn't hit anything. Just felt the torque go down to nil, pulled it out just the shaft left. Most winemaking equipment I have to get mail order (I think this one came from Newfoundland)so I don't have a local store I can take it back to. Bill

Wade, it's the all metal one, snapped right off the end of the shaft. My vacuum system was set up for a vacuum chuck on a wood lathe. If I turn off the pump I lose vacuum, so while I can pull 27inches with the pump running I don't have a valve I can close between the carboy and the pump to...

About 8 batches and the head shears off. So I take the wine over to my woodturning lathe where I have a vacuum pump and hook it up to the carboy. Yes you get some bubbles initially, but even at 24inches I can only degass by shaking the carboy with the pump running. It doesn't look like it's...

It's really just the township dump but all garbage is separated into the stuff that's recyclable, glass, cans, plastic, cardboard and the stuff that's landfill. Then there's the stuff they don't want in the landfill that you have to pay to get rid of. A TV or crt computer screen will cost you...

Yeah, I have no intention of trying to add that much finished wine or marbles to a carboy. If I use it as a secondary though it will free up one of my 23l Mexican carboys (that I can't find anymore) for bulk aging. So I still, kinda, gain a bulk aging carboy. I don't have that much access to...

Thanks, I didn't know that. Bill