Recent content by kcas

Hello world! Our fresh-grape shiraz is undergoing MLF in a carboy, but we're moving cities in 1.5 weeks at which time the wine will have been in the carboy for 2 months. Need your wise counsel to help decide if we: 1) Leave the wine in the carboy for a 9 hr drive to our new home and...

Thank you! We racked it the wine and the smell has mostly gone. Should we add malolactic bacteria then potassium metabisulfite? We were worried about adding the potassium metabisulfite if it prevents MLF. That said, were equally worried about having oxidised the wine last night...

We'll rack the wine off ASAP and find some Redulees (thanks for the tip!) If that works, is there a way to restart the secondary ferment?

Thanks for the prompt response! Our starting specific gravity was 1.100. The temperature was between 24-30 Celsius for the primary ferment. The primary ferment took 5 days. Just poured it between the glasses and let it sit - it definitely smelt better. What are redulles? Also what may...

Hi there everyone, My partner and I have transferred our Shiraz into our carboy for the secondary ferment. It was at the Goldilocks temperature the whole Primsry and was at 1.000 SG when we transferred. It's been in the carboy for 4 days but there is no bubbling, nor is there bubbling in the...