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I agree / never add sorbate to a wine that's been thru ML Fermentation. Let it age. I wouldn't even think about bottling to a least 1 year. Even then after I bottle I still let age at least another year in the bottle at the very minimum. Its amazing how good a wine can become with some...

I started with 18 lugs Cab. and 5 lug Syrah all from Paso Robles. Brix 27 ph = 3.51 TA = .88 I added 3 gallons distilled water to bring down brix level and hopefully the TA after the addition of water I re-tested Brix =25.5 ph = 3.66 TA = .82 I did not add any more water, I was hoping my...

Yes it's an open ferment. I have been splashing it also.. I pitched the yeast yesterday afternoon.. I have some surface bubbles so I am not sure yet if the yeast is taking off. I gonna give it another day, to see if some sort of cap starts to form.

I mis calculated and added 50 grams too much so2 at the crush. It should have been 27 grams and I added 70.. I did 18 cases of Sangiovese and 5 cases of Old Vine Zifendal. Approximately 270 to 300 liters of must.. I activated BM45 yeast with Go Ferm. Then added about 1 cup of grape must to...

I am doing 18 cases of Petite Syrah from Lodi and 5 cases of Old Vine Zinfandel also from Lodi. (Co-fermentation) My question is this, I usually use Lavin RC212, but unfortunately that was not available. I can either use BM45 or Redstar Pastuer Red. I was leaning towards the BM45, what...

Ya I realize that. The reason I asked the question was because the oak cubes are in a stainless steel cylinder that attaches to the bung. Once the cubes are fully extracted of the oakiness I want to replace with new ones. Thanks for everyone input, I do appeciate it.

I have about 8 oz of American medium oak cubes in a 53 gallon neutral barrel. The cubes have been in for about 1 month. I was going to remove at the 3 month mark. Does anyone know how long it actually takes for the oak cubes to give up their flavor ?

I let my reds clear naturally with time. Its free and it works

I have Phep 5 and had no problems with it.

Joe I'm ready for the italian wine tour. Great job on this thread, love reading it and it is very informative. Thank You. A Presto

I just test to see if my ml ferment was done and had similar results. Its been 1 month. I gave it one more stir, going to let it sit for 1 more week, then add so2, and continue on to bulk aging

Wine making can be very simple like you said. The difference is in the quality of wine your making. Its really not that difficult once you have a grasp on some basic principals and how to make some corrections when need, and also just to simply and know just to leave it alone. You give...

I always tried to make initial adjustments prior to fermentation. If u need to adjust afterwards I have used potasium bicarnate which will lower your TA and raise your Ph. Use calcium carbonate prior to fermentation and potasium bi carbonate after fermentation. There are various wine...

there should not be an airlock on during primary fermentation. it needs oxygen. keep it cover with a clean cloth

I simply take a glass container of the must and pour it thru a metal kitchen strainer catching all the juice/must in another glass container. Take your sample from there. Pour the must back into fermenter that was not used for testing

I really like thr RC212. ?Thats all I use for all my reds

Describe your procedure for TA testing. Are u titrating w/ a ph meter ?

Sounds like you may have boiled the water out and you were on the way to making carmel

Well re-checked my numbers today and to my surprise the Ph was 3.66 , TA was .58 and Free SO2 was 48. So I did do a thing other that bottle that and free up my carboy, which I needed.

Oak cubes impart their flavor pretty quickly. I believe I read somewhere that cubes impart all their flavor in 6 weeks. Even if you taste your wine immediately after pulling your oak out, its not an accurate. It takes time for the oak to meld / blend / mellow / and incorporate into your wine. So...