It’s been about 14 months since I started making wine (one of the best hobbies ever!). In that time I made about 70 gallons or a little over 360 bottles. And saved a lot of money too!
We live in Florida (the land with no cellars/basements and almost everyone uses salt-water softeners), so my wine making production line gets hauled into and out of the kitchen almost weekly.
One wine making tip/trick I can share that my wife “taught” me was to protect her kitchen counters and floor for that matter. After scratching her non-scratchable counters up pretty good, she suggested I use those rubber type mats you might put in your kitchen drawers or cabinets!! No more unhappy wife.
Also, while in my early learning stages I really spilled quite of bit until she threw down some old worn out “pool” towels. Yes, I now know the difference between “pool” towels and “guest” towels.
In closing, I was surprised to read many negative comments on the website on using distilled water. Using our tap water, again which is water-softened, is definitely NOT recommended; I only use distilled water and I airlock my primaries 100% of the time. I never had a slow/stuck fermentation or had any issues with using distilled water. I always use yeast nutrients and/or energizers, and primaries with at LEAST 20-25% head room plus I stir, stir, stir during primary and aerate when racking secondary. My fermentation temps are always between 68-78F.
Thanks for your great store, website and tips.
Name: Matt S.