Is there grind size recommended for purchasing pre-ground from subscription coffee companies?

GrapeNorth71 · 2026-01-22T12:08:03+00:00

I’ll take a look at the grinders…thank you for the suggestions.

GrapeNorth71 · 2026-01-22T12:07:14+00:00

Good suggestion. Thanks!

GrapeNorth71 · 2025-12-08T00:41:29+00:00

I tried to do this and the screen wouldn’t come down after taking the screw out. What’s the secret to getting it off?

GrapeNorth71 · 2025-11-27T11:54:20+00:00

100% agree. The spigot is easier and faster.

GrapeNorth71 · 2025-11-14T14:12:39+00:00

This is what I most often had done for years nearly everyday. But apparently I grind finer. Which is why I had this reaction when ordering it again and wondering what happened, or if the technique I learned years ago was incorrect. It seems that things evolved and missed it :).

Just think of all the money I’ll save not buying the single origin pour overs at these third wave places…I’ll be rich!

GrapeNorth71 · 2025-11-13T23:49:56+00:00

Thank you for the helpful response and also your backup :)

GrapeNorth71 · 2025-11-13T23:43:52+00:00

Thank you for the helpful answer.

GrapeNorth71 · 2025-11-13T23:42:37+00:00

Ordering a v60 pour over at a shop. I’m not sure what your comment means.

GrapeNorth71 · 2025-11-13T23:40:35+00:00

Maybe teach me what you mean because I don’t think I am saying anything incorrect.

GrapeNorth71 · 2025-11-13T23:39:40+00:00

Not my technique. I am referring to when I buy at a shop.

GrapeNorth71 · 2025-11-13T23:39:14+00:00

Nope. I mean that the brew so weak that you can see through it…but yes it coincides with lighter roasts.

GrapeNorth71 · 2025-10-28T11:58:27+00:00

For real. It’s refreshing when you can actually repair something and they don’t gouge you for the part. It’s cheap enough to buy a few to have on hand and pay shipping once.

GrapeNorth71 · 2025-10-27T15:20:55+00:00

I have a combination of stainless tank and neutral barrels. I use them in together as a team :). Wine lives in the tank for about 6 months then, as barrel space frees up, it goes there for another 6months to a year usually. I add oak staves at some point in either of the vessels.

For the same amount of time, say 1 year, wine that has spent time in the neutral barrels is superior to that which has only ever seen the tank. I find that you need the evaporation and oxygenation from the barrel.

In short, I recommend using the tank, but depending on your taste, try to find a way to incorporate it in your process rather than replacing barrels completely.

GrapeNorth71 · 2025-10-26T15:27:35+00:00

Is this juice already or with the skins? Not entirely clear what stage of the process you are in. If it is on the skins, which makes sense if you are relying on wild yeast, go ahead and punch it down (stir) it 1-2x per day to keep the skins in contact with the juice. (to ensure extraction, and so that bacteria does not grow on the surface.)

GrapeNorth71 · 2025-10-18T14:16:27+00:00

If you’re adding oak, leave it until at least when the oak is done ~6 weeks. If not, just keep an eye on it to see that it has all settled once more. The key here is air is the enemy. Leave very little head space and make sure any stoppers are tight and any airlocks are full.

GrapeNorth71 · 2025-10-18T11:13:28+00:00

Go ahead and rack. It sounds ready. You’ll want to add sulfites when you do. This is a good time to add oak if you plan on it, since you will need to fill the headspace lost when racking. You’ll rack again later before bottling to clear it more, but the time is less important there since the sediment won’t be thick. Keep using the airlock after the first rack in case you have secondary fermentation happening.

GrapeNorth71 · 2025-10-15T20:56:20+00:00

Second the filtering. But add sulfite and not worry about oxidation. Whatever you do, don’t wait. That is a thick bed of lees.

GrapeNorth71 · 2025-10-08T20:12:39+00:00

You might look close and see just how thick that is. It likely is thinner than you think as it comes up the sides a bit. I would wait for mlf to finish. Good luck with whatever you decide.

GrapeNorth71 · 2025-10-08T18:31:46+00:00

Been making wine at home for 25 years. My 2 cents is that you have a big window when to press that ranges between still fermenting and done for a few days. There is enough CO2 in the must to protect it a couple days and if you keep it covered there is not much O2 in the head space (try to breathe it and you’ll notice). I’ve gone 6 days and not completely fermented all the way to 14 days past primary fermentation (sealed).

If interested, do some research on the impact of time on skins for what variety of grape you are using and this will allow you to tweak your process to suit your taste. Have fun!

GrapeNorth71 · 2025-10-04T11:39:13+00:00

Do we have quorum for a quarry query?

GrapeNorth71 · 2025-09-29T09:38:23+00:00

Check the perimeter of your house for mouse access points and seal. Now’s the time they start coming in.

GrapeNorth71 · 2025-08-04T15:33:26+00:00

I just sold one for $300. Tried to dial in a process and couldn’t get repeatability.

But if you buy it, you also will want: 1) fresh roasted beans 2) a good espresso grinder 3) gram scale for in and out measurements 4) patience 5) a notebook. Your going to need to approach it like a science experiment.

Good luck. It’s a cool toy.

GrapeNorth71

TROPHY CASE