Recent content by etp777

It is a standard Bench Capper. Agata I think, though there's no brand listed on it, just Made in Italy

SOLD I'm cutting way back on my winemaking, so I have a bunch of extra equipment I'm getting rid of. This is used equipment that would cost over $500 new. I am not interested in parting it out, but I may be able to deliver it for an additional charge. Looking to get $125 11 1gallon jugs 4...

soak cheese in them. I like a good sharp cheddar in red wine skins, and am experimenting with monterey jack and colbys in a sweet mead, but suspect they'd be great in white grape pulp. If you use a fork/tooth pick to add some holes, the flavor gets deeper into the cheese. The cheddar I packed...

What yeast is best for ants?

Just cracked open first bottle to top off a batch of apple wine (Jack's recipe). Luckily was a bit left in bottle. Only bottled this a couple weeks ago, and already has a good apple taste going. Too be fair though, think I started this batch in march or so. So went longer in carboy than normal.

same way I do my wine additions (these were some of my first ciders, so was jsut a first attempt, don't necessarily want to do what I did ;) ). But for both, just cleaned, removed stems (cherries), then froze for a week. Thawed, crushed by hand over the primary, and then threw them in. I use...

I followed mmb's suggestion almost exactly with notty and bottled two batches of it this weekend. The batches were just straight apple plus a fruit addition (blueberries in one, cherries in other). Definitely fermented dry, and even 5-6 weeks along, already tasted nice. Carbonated both, and...

Definitely wait and let stuff drop out as much as naturally, but if you need it (I had one metheglyn that wouldn't quite make it to crystal clear on it's own), then sparkalloid does work well. Actually, have first split of that mead in fridge to give a quick sample. Only been a few months in...

Yeah, I use all natural now. Or agglomerated, rather. Next time I put in order with Northern Brewer though I am going to get a batch of the next level up with solid cork ends.

I would probably still keep synthetics moist if I used them, as I wouldn't want to store wine different ways, easier to keep everything the same. But back in my original period of winemaking, gave parents a bunch of wine, and half of one case got lost in basement. Found it three years later...

yeah, trying to resist opening some myself. Bottled first sparkling batch last weekend (or it will be sparkling), and bottled first still batch on Monday. doing another batch sparkling this weekend, then it'll be time to start some more to drink once these are gone. :) That alcoholic warmth...

natural should be on it's side (or upside down if you have to store in box). Synthetic doesn't matter. Suspect clayton is spot on about your friends confusing cork life with sediment avoidal.

Whole foods is good. Quigs up in mundelein used to be great, but they shut down a few years ago. I don't think there was any others within a reasonable distance for me. One or two out in Harvard area if memory serves, but that's farther than I want to drive. three batches going right now are...

Certainly could, just adjust the sugar accordingly.

Best of luck! Make sure to let us know how it went.