A hundred bottles of wine on the wall...
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3 years ago
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Does anybody in San Antonio want wine bottles?
Comments (5)Lisa, she IS fun, but she would be even MORE fun if she drank it all from blue bottles ... ;-) However, in her defense I will say she collected the bottles I'm offering from HER friends ... not that drinking wine (within appropriate time intervals) needs any defense ... :-)...See MoreBottling Wine & First Batch Sampling
Comments (8)I think that it's fine for lighter colored wines to be bottled in dark glass. It gives them more protection from damaging sunlight and, as you say, you can always put it in a decanter for people to see the wine. Personally, all of my wines and meads go into dark bottles since I want people to focus on the wine when it's in the drinking glass where it can really shine and be appreciated. Congratulations on the blackberry wine! When it's well done, blackberry is very tasty and the color is beautiful. Fizzy while you're bottling can be a couple of things ... either coming out of the racking tube into the bottle very fast and splashing around inside the bottle (which isn't too bad) or the wine is not done fermenting (which is only good if you're intending on it and using champagne bottles). I'd move one of the bottles to a warm spot for a few days and then open carefully to see if it's settled down or if you're making bombs. A little harsh at bottling time is probably not too much to worry about depending on how long you've bulk aged the wine - a lot of that harshness will hopefully go away with a few months in teh bottle. I've never used screw top bottles with a cork and I haven't seen it recommended. I think it's something to do with the design of the neck on the screw tops and possibly their strength to hold a cork but I don't remember exactly. I haven't bought labels in a long while - I just grab a graphics package like MS-Publisher or Photoshop and create them there. Then I print them on normal paper, cut to size and attach to the bottles with a glue stick. Works well and it's pretty fast if you have a little help. For the vin ordinaire that I just serve at the house for friends, I'm really lazy and just write what's in the bottle using a silver or gold glass marking pen from Staples. I have to get brewing again this weekend - I've just been overwhelmed at the though of racking 15 batches to free up some glass but the thought of starting a mandarin orange metheglin and some cyser in season is getting really exciting. Good luck with your batches....See MoreThe Annual Question...what do do with hundreds of lemons
Comments (32)Amazing how much y'all go on about the salted/preserved lemons. I guess it's basically a pickling process. Guess I need to try making some this year. I hardly add salt to anything I eat so I'm not real optimistic about liking them but this is not just about what I like! Kelly, amen on the huge thorns! I have been clipping them some while I'm clipping off lemons but there are still bookoos of opportunities to become impaled. The cucumber/lemon/chili powder combo sounds really good! Laura, on some really cold nights I have covered my trees with tarps and lit a little votive candle or two under the tarp. If you light the candle around 10:00PM, they lasted until early morning. I haven't set anything on fire yet!...See MoreDo wine bottles ever explode?
Comments (6)I would think if it exploded, there would be wine sprayed much farther than if it just fell on the floor. You need a forensic detective, lol! I hope your floor isn't destroyed by wine stains. And I do think, if the wine wasn't fully fermented before bottling, that it could build up gas if it became warm enough and possibly shaken by transporting it. It wasn't homemade wine, was it? Yikes, here's a youtube video of an exploded bottle:...See MoreJeffrey R. Grenz, General Contractor
3 years agoworthy thanked Jeffrey R. Grenz, General Contractorworthy
3 years agoPatricia Colwell Consulting
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2 years agolast modified: 2 years ago
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