Recent content by midilli

It's easy to find small glass carboys in TR, like 2lt, 4lt, 5lt. Larger than 5lt carboys are also available in volumes that increase in multiples of five up to 55lt. I was thinking in exactly the same way and just bought several carboys with different volumes as 4-10-15-20-25lt.

Further to above recommendations about glass carboy for fermentation, i just wanted to know if there is anything to pay attention on selection of carboy type...Which of the attached ones would you prefer? Or, no difference?

I have checked and seen interesting ideas...I will keep reading the entire thread. Thank you very much for sharing! This may be "a lazy man's question" and sorry if it is so (should have googled before asking); as you use k-meta for the stabilization and preventing oxidation, why do wine...

I will keep this forum updated...Much appreciated 👍 Eventually, i should feel at ease since the product called as "potassium metabisulfite" which i will buy and it won't break up the fermentation process...Right? =))) Never heard of it before. Let's call that as common ground of a wine and a...

Just cast an eye, not yet fully reviewed but i have bookmarked your page and will definetly take a time to read it carefully. Again thanks a lot. For any question about your recipe, should i use this forum?

Now everything has become clearer =)

I have made a little search for K-meta over our market through the internet, all i 've found is a product called as "PMS for wine stabilization" which is produced by BASF. Hoping it is similar with the one you use - K-meta.

I understand that i should rack off the sediment 2 weeks after the pressing...So if degassing still continues after 2 weeks, should i still proceed to racking or wait till degassing ends? In this option, how much space should i leave at the top of the bucket while the grapes are still in the...

If so, i assume you fill the carboy up to the level pointed with the red arrow...?

Some call maceration as the 1st fermentation and they call the process with the airlock as the 2nd fermentation. Not true? With my limited knowledge, i was thinking that MLF occurs naturally during "2nd fermentation" unless i add PMS to stop it...Not true? Well, i never thought that the space...

As i do not use any preservative additive, i was not thinking to wait that much long =)

Now i learned that i have used a wrong term =) meant to describe that i continue "2nd fermentation" after racking the wine first time :D So, if you do not add pms during the 2nd fermentation or the 1st, do you add it just before bottling?

No, not at all...All answers are precious for me =) as they reflect others' experience. I really love this hobby and i won't give up finding the best taste ;) I just try not to miss any details in the answers, taking some notes, so please accept my apology for the delay in reply =)

Thank you for the clarification, now it makes sense =)

Yes, please Jim. Will be glad to review further details, like %10 meta k; how much gram or cl should I add?