You're not the first to mention the music on this one!

@@SHredWorld yea bro....I guess its funny tho.

Thanks! Appreciate it.

Some winemakers do this, but I don't think boiling water alone is enough to properly sanitize. Same with alcohol sanitizer spray. K-meta is low cost, more effective option.

For Tactacam Reveal X Pro, Enter to turn on unit, RT Arrow to get menu, Rt Arrow 3 times to get to More, Down Arrow to get to reset, Enter to select reset option, gdisplays choice to reset (yes or no)

@@SHredWorld I should have stayed I forgot the code so I can't access the menu. This cam doesn't come with a reset button.

Thanks, glad you liked it! (Obviously Type A Snowboarder, same as me!)

Lots of sediment in bottom? I'd rack again. Little or no sediment? Probably OK to drink or age.

@@SHredWorld yes it all went down.. a few days ago it was foggy couldn't see thru the bottle now I can see thru the bottle and thank you

Yeah, I hear ya!

Glad I could help! Share with your forums: kzbin.info/www/bejne/oISaXo1oidyFoKM

Made them on computer - used B&W printer

The must is the combination of both juice and skins. Calculate the amount of Potassium Metabisulphite to add based on the volume of must that you have. We usually wait 2 hours before pitching yeast. Supposedly the Kmeta binds quickly, but in case we haven't calculated correctly, we wait.

@@SHredWorld thank you.

Nothing after bottling. Hope that small amount of K-Meta, small air space, and good cork are enough to keep wine until ready to drink.

First time ever for a POSITIVE music comment! Glad you found it useful.

Yep! Until cold weather.

Open top works well for fermenting red wine grapes. Not sure if it would work well in making mead.

Malolactic

Would do malolactic (bacterial fermentation) after yeast fermentation is complete.

Tub is 110 Liters , about 28 Gallons. Depending on grape type, figure 2-2.5 gallons of must from each 36 lb. of grapes.

@@SHredWorld Thanks for the reply. Ended up buying a tub the same size and am currently fermenting 4 cases of Merlot. Fits perfectly. Thanks again.

You're so welcome!

Those railroad ties (difficult going up) have been replaced with new section of trail with s curves (also difficult going up). I've ridden tulpy in both directions; seems harder to me going from spillway parking to large berm. And there are signs there now to mark the trail.

@@SHredWorld. Yeah I think I only ever made it up the rail road tile hill once. I always made it to one big shale rock and it was just too steep and would lose traction on the rock. My other kind of loop is closer to Bernville. Park at the Church road parking lot off of 183, head to the old ski resort along 183, cross the bridge at bernville robby road and head up the hill then come down the switch back. Eventually you come back out on church road.

kzbin.info/www/bejne/j6fFoKaQf61sb9U (Shameless self-promotion!)

@@SHredWorld. Yeah I do that one only once a year cause of hills. I probably was on it around the same time you were on it because I remember all the downed trees. I almost killed my myself on that trip. I go the opposite direction. When I go to the bottom of the switch back and I crossed the wooden bridge for some reason I kept slightly turning left and for some reason couldn't correct myself. Then right before making it fully across I nosedive off the other side. I somehow luckily put my head down and my helmet absorbs most of the damage. On top of that I got off to kind of a late start and got a little lost on way back. It was pretty dark before the downhill going back on Church rd and I could barely see all those downed trees. Hahaha!

For me, that adds too many variables. If you decide to stop fermentation so that the wine is sweet, adding hot syrup would make it sweeter. If the temperature of the syrup didn't raise the wine temperature enough to kill the yeast, the yeast will act on the sugar in the syrup and continue fermentation.

Not considered at all. Measure the wine sample first, then dilute if needed. (Cannot dilute first, then measure out 15cc of diluted solution.) 15 cc of wine before diluting is the critical number. It doesn't matter how much distilled water is added to dilute the wine. I only mentioned how much I added as a guide to how much it may take to dilute a dark color. The final result is determined by how much Sodium Hydroxide was needed to neutralize. Each 1 cc needed = .1% acid

Noted. I've heard this about other videos also; it may have something to do with browser type, ISP, etc., or maybe is just too loud.

possible via the app depending on your data plan and settings

Sounds great! Thanks for the update.

@@SHredWorld Another FYI, instead of parking at the Trail Center you can park under the old bridge and then you only have to cross the street once. Plus, your car's in the shade!

I know I'm supposed to say sterilized or sanitized or distilled, but actually have just used tap water. Don"t know about sugar water.

Welcome! Assume you found Hidden#3?

You’re welcome! Hiope it washelpful.

Good advice! we've been lucky with the birds - it was the racoons that bested us.

Good thing to know, thanks!!

can use as a stabilizer. some discussion about it causing benzene to be produced.

Thank you please

as I understand it, plastic OK if you are planning on short term storage (6 months or less). anything longer, plastic too permeable, should use glass.

It will still record WITHOUT a cell plan, but you must retrieve media card and attach to a viewer to view/download files.

I talked to Michael at Tactacam customer support. According to him, if you buy a unit in the UK it should have an appropriate sim card with it that you can activate. USA phone number: (218) 282-5650 0r [email protected]

Thank you for your assistance. I will contact support.