Recent content by portveyn

Frozen apple juice. Store brand. 16% alc!

thank you Turock & jswordy!!!!

It's going to be about 11% abv still apple wine fermented with spices. How much metabisulfate should I add at the time of bottling to keep it fresh at room temperature for a while? Thank you.

Freezing the must ????

Looks excellent!! How many bottles you got?

Good luck!!! Please let us see how it looks after bottling & labeling!!

great label !!!

How different readings could be if the 'bulb' is not cleaned well but calibrated? Is it +/- 0.1 pH or could it be really dramatic for simple home winemaker?

I would wait until Malolactic Fermentation if it didn't happen yet. Plus you can reduce tartaric acid by cold stabilization. And you can balance acidity by sweetness. 0.8 tA isn't too much.

It's seems pretty expensive to calibrate an pH meter for each little batch. Makes sense to wait and check all at ones as BobF said. Thanks, everyone!

How often do you calibrate your pH meters? How often do you use them?

Looks professional!

Thanks for the link! Seems like extremely useful online tool.

No worries! I never sulfited water in my airlocks and all went just fine.

If you can afford glass - go glass and you'll have no problem!