Recent content by mikep412

Hi Nice to see some Pittsburgher's on here. Im in the monroeville area.I'm new to the forum. I been making wine for a while but just recently started with more advanced wine making techqenics. So I signed up to learn the ins and outs. Any local groups or contest were I can get feedback and...

Thanks for help I ordered the mlf bacteria and some ACTI-ML. On the blush wine that I need to raise the ph up with bicarbonate. Will that raise quickly so that I can go straight to mlf or do I have to cold stabilize first. If it does adjust right away and after mlf is complete do I cold...

Ok great advice I re-tested with the instructions above. Reds are at PH 3.2 and TA of .60. The Beaujolais is at PH 2.7 and TA .67. Should I make any corrections and if so how. I got advice from some stores in my area from MFL, cold stabilization and b carb as well as let it be. What direction...

Im new to alot of this but I started a small sausage company and I am a big home cured meat hobbist prosciutto salami etc. So I reseach alot of the codes and After a ph of 4.9 mostly all food born pathagons cannot survive in that environment. I think most wine making issue are with the level...

Ok thanks for the help. Ill re-test with that method and see were im at.

Ok thanks. I have a hanna meter I tested several times and calibrated it cause that 2.7 reading threw me off. Seems to be accurate.

Hi new to the forum and fairly new to testing my wines. Got a bunch of 6gal wine juice buckets. All the level were supposed to be tested before hand and I never tested the juice before fermentation. Fermentation ended and I was concened so I tested ph and reds are 3.2 and the TA is between .60...