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I've searched the forum but don't find exactly what I have. I have a carboy of Barbera that has a white or cream colored film on the shoulder of the carboy. They are swirls like I have seen on other threads but they are not on the bottom. I only have about 1" air gap and my so2 is at 40. A...

When making a kit, recommendations are for an extra 1/4 or 1/8 tspn of kmeta if you want to cellar for over 2 years. This from George and others. This of course is very general. Since I started measuring the amount of FSO2 I have not found anything regarding what the level should actually be...

For what it’s worth here is an experience that may prove useful to others. It has to do with testing fso2 with an aeration/oxidation kit. I have struggled for some time with the accuracy of my readings using the aeration method. My readings always seemed low and the kmeta added rarely brought...

Anyone ever try something like this? Looks......interesting.

I'm looking to upgrade my digital scale that will measure at .01g. At present it only reads .1 g I see a lot of jewelry scales but would like some feedback on what others use, pros and cons. Recommendations? Thanks

Fermentation is almost finished on some fresh juice that comes with 100ppm fso2. I want to do my first MLF and I know so2 in excess will prevent the mlf but what low level should I look for before starting the mlf? Thanks all

I ordered 4 buckets of Regina Juice from Winejuice.us and got 1 Regina, 1 Home Wine Brand and 2 Calif Specialty. Cost of shipping (Houston) and temp etc, etc. I kept and started them..no choice really. But does anyone have any experience with the Home Wine or Calif Specialty brands? I ordered...

Just recently I've noticed a pale olive green stain on the outside of 2 of my older barrels. Most of it is close to a band, they do not have any feel or smell to them. Most are where old stains were. Is this mold and if so since it is minor can I just wash with K meta or vinegar? Thanks all

I have a 40ltr barrel with Sterling Argentine Malbec. I tested the fso2 and it read 43 ppm. I then opened a 375 of malbec and topped with about 100ml. Having left over I poured it in a glass at it was brown. Aye carumba! Small ratio I know but do I need to worry about this and if so anything...

I’m having a problem (Ithink) adjusting sulfites. If I add the amount of sulfites as instructed fromwinemakermag, another program or with a calculator I get nowhere near theincrease in SO2 I am expecting. For example; Ph 3.51, current so2 is 21. Per allcharts and software to achieve molecular...

Which is better. Cold stabalize before putting in the barrel or barrel first?

How long after I adjust the SO2 level should I wait to re-check?

When vacuume racking out of a barrel it ran out before the carboy was full. It sucked air into the wine for about 2 seconds before I could rip the plug out of the wall in a panic. Seems my original carboy is more than 6 gal. I want to do something to reduce or prevent oxidation from this. I...

I'm nearing the end of fermentation on a Pinot Noir. On 1/5 the SG was 1.011. It is still bubbling regularly and has no funky smell but today I noticed white foam around the edge and some floating on the surface. I've never seen this before. Anything to be concerned about?

I recently came across this acticle and have never heard of doing this. But perhaps mine never last that long. " If you continue to let a bottle of wine age indefinitely, the ullage will increase. This makes it important to open, top up and recork a bottle of wine at varying points in time...

I left for 12 hours today and here is what I came back to on day 3. This is 22 liters of French Syrah/Carignan with Pasteur Red in a 7.9 gal bucket. Brew belt attached currently reading 78F Used GoFerm and Fermaid as per the manuf directions. I just cleaned up and sanatized lid and everything...

I've had my Vaidai barrels long enough to get a little use to them. When I checked my SO2 tonight they each took 100ml to top in 9 days. This about normal?

Could not resist.

I just purchased some juice kits from Kamil. (14 - 11ltr carboys) They came with different yeasts as recommended by Brew Wine. Reading about the different yeast I'm not sure I understand the rehydration method Red Star specifies on their Rasteur Red. Specifically: "The rehydration time should...

I just purchased 2 Vadai 23L barrels, prepped them according to the instructions and filled about a week ago. One of them has a leak, actually 4 places in the middle of the stave. When filled with water it does not leak unless you stand it on it's head or overfill a little and tap in a solid...