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Flower Fools
    Tired of Painfully Bottling your Wine? Try a Floor Corker!(Post)

    Modern civilization is never short of things to admire. Before mechanized corkers, corks were inserted into wine bottles using a wooden mallet or hammer to drive the cork into the bottle. This was a ...

    ​Proper Cork Preparation(Post)

    To Soak or Not to Soak: That Is the Question?Should you soak your corks before bottling? Cork prep is one of those topics where you can ask ten different winemakers and get ten different answers. Let ...

    ​Vegetable Glycerine Can Be Used for More than Just Filling Your Airlocks(Post)

    Alright, home brewers and winemakers, let's take a deeper dive into the world of vegetable glycerine. Now that you're acquainted with its role as a steadfast airlock filler, it's time to explore its ...

    ​The Super Transfer Pump: Transferring your Beer and Wine Was Never So Easy(Post)

    What if you no longer had to move full carboys, position them on tables for gravity siphoning or lift them off the floor when they are full? Better yet, what if you could do this without the need for ...

    Your Fermenter Is Not a Countertop(Post)

    Most wine and beer makers understand the importance of sanitizing. They know that wild yeast, bacteria, mold, and other contaminants can ruin a batch. Because of that, sanitation gets talked about co ...

    What Are the Advantages of Synthetic Corks?(Post)

    The use of synthetic corks for wine bottles has been steadily increasing over the years. It can be argued that aesthetics and nostalgia are mostly why they have not largely replaced natural ...

    How You Should, and Should Not Clean Your Wine Press.(Post)

    Deep in the heart of every wine lover, there is a hidden desire to make your own vintage entirely from scratch. For many, making wine means more than just getting drunk. It’s a labor of love that req ...

    Should You Check your PH before Fermenting?(Post)

    If you think you’ve taken every precaution, yet you are still getting stuck fermentation and/or spoilage, your problem is probably low acidity. Unlike sugar measurement, acidity is often overlooked.

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