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Pressed out 100lbs of Carlos today. Once I got everything mixed in, I calibrated my PH meter. It is a cheap one so really don't know how good it is. My PH is 3.30. Is that off enough to try and raise it to around 3.5? Plan on adding the yeast tomorrow night.

We tasted it before I bottled it and it had a sour/tart taste to it. I didn't get to try what was in the fridge but my wife said it really tasted good. Could the tartaric acid cause a sour/tart taste? And when it fell out, the taste was better?

I bottle my Nobel on Saturday and had about 1/2 a bottle left. I put it in the fridge. My wife had it for dinner tonight and there are little specs stuck to the side of the bottle. I know it wasn't settlement because I filtered it twice in the process before bottling. What am I missing?

Had this season's Noble/Carlos frozen for about 4 weeks. Wife was complaining about no freezer space (imagine that). So, I decided to start the Nobles. Had 69 lbs. Split them into 2 5 gallon batches. Here are the ingredients. 69lbs Noble muscadines Initial PH was ~3.25 Acid was ~.5% Increase...

Finished picking my muscadines this afternoon. Ended up with 87 lbs of carlos and 34 lbs of nobles. They are in the freezer for their 2 week nap before doing their thang. My question is on a f pack. How do you calculate how many lbs to hold out for one?

How about adding more blackberry juice?

UPDATE: Racked down to a 3 gal. SG is .990. So, it is dry. I plan to let it set for 4 mths then add 1/4 tsp kmeta and rack again. Then let set for another 4 months before degassing, backsweetening and bottling. It has a good blackberry flavor but is a little harsh. But that is to be expected...

I have bought several from Midwest. I have 5 3gals and never had any problems with them. I have bought 4 5 gal and the free 6 gal and 4 of the 5 have had these defects. I wonder if they get their larger carboys from a different manufacturer.

Here is one. I have a couple more I will try to post.

Thanks Loner. I am letting it settle out for a few days and then I plan on racking into a smaller carboy for the long term. I wasn't sure how much wine I would have after the ferment so I racked into a 5 gal carboy. What is a good method for testing SO2?

Seems like we have a few Tim "The Toolman" Taylors on here..... :) More power!!!! Someone is going to say... "I just hook the pressure washer up to the dishwasher and fire away".......

I have ordered 5 from Midwest in the past 3 months. The first shipment was 2 5 gallons. One of them was full of air bubbles and had a crack in the bottom. I sent them pictures and they replaced it. I ordered 2 5 gallons and got a 6 gallon for free a couple of weeks ago and all 3 have the same...

Latest pic. S.G. is .996 at racking into secondary. Got about 3 1/2 gallons. Do i need to add any k-meta now? What are the next steps? Wait for 9 months......

Added the pectic and yeast. She is bubbling away.

Very interesting feedback. This latest batch is Nobels. I don't remember what the last batch was but it could have possibly been Nobels as well. I will keep a record and see if the next batch of Nobels gives her a headache.

I have made several batches of wine over the last couple of years. My wife has said on a couple occasions that the wine gave her a headache. I don't know if she was talking about the wine or me.... ;) Are there certain wrong steps that would cause you to get a headache? And before the comedians...

Starting my first blackberry. PH 3.45 1/4 tsp k meta 5 tsp yeast nutrient 2 tsp yeast energizer s.g. 1.085 Plan on throwing in 71b tomorrow night. Add some bentonite on 3rd day. Later down the road add 3oz medium french oak. Any suggestions or wise guidance welcomed.

Thanks guys. This will be my first batch of blackberry. Once it is thawed out, it might make 3 gallon. This was the first year for my blackberry plants. Should have a bunch more next year. I don't drink much wine. But of what I do, I can't leave the blackberry alone.

Now that is the question....... Got to get my blackberries out of the deep freeze to make room for the dimes. Do you guys mash up you blackberries in the fermenter or juice them with a juicer? Looks like it would clear better if you didn't put the pulp in the fermenter.

I decided to go back and check my measurements again. Today I am getting a PH of 3.37 and a TA of .68%. I did the check twice this time to make sure. So, who knows which is right. I went ahead a few moments ago and pitch my Cote des Blancs to it. We will see how it turns out. I plan to use 3 oz...