Hammered
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Everything posted by Hammered
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I agree with Alan. I've traded my Malbec for a $40 of a winery's Malbec. They seemed thrilled. I'm also surprised how many long for the good old days when it was still a hobby and didn't have to worry about the commercial end of the business and once you get to know them from more repeated visits, they actually start to live vicariously through our adventures in wine.
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What should I make next?
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How about a high quality HDPE basket to separate juice from skins? Something that could be shoved into a ferment at pressing and allow pumping off of free run (or sucking by vac) I'm visualizing a long version of a pool pump suction strainer basket. Maybe 6" OD x 3 feet long. I built a short stainless version but need the longer one for T-bins w/o worrying about it sinking below wine level.
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I would think you could whip one up by getting a sheet of perforated HDPE and roll it into a cone the length you want it and just pop rivet the seam, no? US Plastics carries the sheets: http://www.usplastic.com/catalog/item.aspx?itemid=23646
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My cellar varies from about 54ºF in the winter to about 64º in the winter. Unless I leave the light on or door open, it will only vary about .5 degrees per day. Cheers!
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Can't wait to hear what you have to say. I always like your posts and responses in the forum. --Steve
