Recent content by David Violante

Welcome to WMT!

Thank you! I used 3% from a new bottle. It was interesting checking out from the drugstore. I had two 1 L bottles of Mountain Dew… to try the MD wine… distilled water, hydrogen peroxide, a bag of sugar, and a snickers. The gal at the checkout eyed me over like, “and what are you doing with these...

Here we go! Supply line to the flask on the left is compressed air flowing at 1Lpm. I used a pH meter as I’m waiting for the indicator solution. It started at 5.5, went to 4.3 and I added 3ml of 0.01 NaOH to get back to 5.5. If I’ve done it all right, that puts me at 48ppm free SO2. This is for...

Thank you all for the help, I'll post some pictures this weekend. I have just about everything I need. I did get the 25% phosphoric acid from Presque Isle Wine Cellars as it was closer to me, 1L for $33. Our local college where I also adjunct was quite helpful with a couple stoppers and...

Welcome to WMT!

I've been trying to ensure that I have enough free SO2 in my wine by following the recommendations here (1/4 tsp per 5-6 gallons every three months) and love Bryan's idea of dividing that amount by a third for monthly top-offs of barrels. Having watched a few presentations from Cornell on...

Now I have to try this just because… LOL

Welcome to WMT!!

Welcome to WMT!

If these don’t work, I’m really liking the recommendation of @ChuckD. If you used a refractometer initially, that number is pretty accurate for your starting point. Putting it in bulk aging isn’t going to hurt anything and it’s going to help your concord to sit a while also. Then when you make...

Welcome to WMT!

Welcome to WMT!

Welcome to WMT!

Welcome to WMT! Yes there’s a bit of fussing up front and then a whoooole lot of patience… I think that’s how carboys and barrels multiply… this is a great place… enjoy!

Best of luck Klaus!