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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...

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...

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 ?

Grapes were Cabernet, Merlot, and Cab. Franc mix. Starting ph 3.4 Starting TA 7.2 After ML fermebtation Ph = 3.79 and TA = .60 Used wine calculator to raise TA and lower Ph calculator stated to 9.46 grams of tartaric acid to raise TA to 6.5 I only added 6 grams, wanted to be conservative...

I am brand new to the cheese making. Just made cream cheese the othe day, came out great. Wooohooo. Any way was at Corrado's my LHBS, and I was getting dirrent supplies to try and make a blue cheese or a Camenbert. The one salesamn told me he would be very cocerned about the possibilty of the...

I just crushed 25 cases of a Cab, Merlot, and Cab Franc today. I will pitch the yeast tomorrow. I am looking for how much of the fermax yeast nutrient I add, and when ??? Can't seem to find it anywhere. If anyone knows I would greatly appreciate it. Thanks Bryan

My blackberry jam wine just started to bubble with the onset of warm weather. The thing I find strange it is looks like a MLF. I have a small ring of bubbles in the neck of my carboy and I have small bubbles rising up the side of the carboy and my air lock is just bubbling along. Now I know...

Just got my new SO2 tester from Vinmetrica, Man what a pleasure doing free so2 testing. Quick and easy. Finally I'm not watching for that freakin color change

I plan on bottling a Brunnello wine that will be 1 year in the barrel come this September. I was wondering if I still need to sorbate this prior to bottling even after aging for 1 year. If so I would like to sorbate at my next racking. Just tasted it yesterday while topping off. Tastes great...

I saw this for sale on the MW web site. Their completed set is about $170, but you can buy just the spinning head. I was thinking of just buying the spinning head and attaching it to 3/4 inch copper and making my own. Does anyone see a problem with using copper tubing to make this ...

So I will start with the recipe 3-16 oz jars seedless blaclberry jam 3/4 lbs sugar 6-7 pints water 2 tsp acid blend 1/8 tsp tannin 1 tsp yeast nutrient 1 tsp pectic enzyme 1- premier cuvee or K1V-1116 yeast This was for one gallon batch. I made a 5 gallon batch Start date 2/25/11...

Can I save the buffer solution 4.01 and 7.01 from the .99 cent packets and put the used solution into a small pint size mason jar for re-use ??? Or does the solution go bad after opening the packet ??? Just seems like a waste to calibrate ph meter then throw away the buffer solution if it...

I followed a recipe to make Blackberry Jam wine from using store bought seedless blackberry jam from walmart. The problem was that I followed the recipe and my starting SG was 1.13. Subsequently I added approximately 1 gallon of water to bring down the sg to 1.095. Will this addition of the...

I am making a pumkin pie spice wine. Started the batch in november 2010. Just sorbated the wine last week. I wanted to back sweeten to sg 1.02 my question is 2 fold. do I back sweeten or clarify first. 2nd part what is the normal procedure to back sweeten ??? I read one of Tom's posts on...

I have a bag of corks that are at least 5 years old. Do corks go bad ??? Should I buy new ones to bottle. Don't want to bottle with old corks, then find out I shouldn't have. Thanks.

I am wondering why I have 2 of the same wines, made from the same original batch. The difference is that I have 1 in a 53 gallon Oak barrel and the other is in a 5 gallons carboy. Both wines have been through cold stabilization. But I find it unusual that the wine from my 5 gallon carboy...

I don't know if this would be considered stuck fermentation, or just real slow. I started Pumpkin pie spice wine 2 different on 11/23/10. Transfered to my secondary on on 11/30/10. I checked SG today on both, the first one was SG 1.00 and the second one was 1.02. Just seems like it is in slow...

Does all wine get de-gassed ?? Or will time de-gas the wine naturally ?? How do I know if I need to de-gas or not ?? Little confused about this

Should all wines be sorbated prior to bottling, even if the wine has been still ?? Is this done for precaution ?? I was under the impression this is only done for fruit wine and any wine that would be back sweetened. The wine is a red made from grapes.