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I pray that GOD comforts and blesses your dads following days, and sends peace to you and all your family.

Sure was hoping these would take a turn for the better. I know I've learned alot from your thread, and your posts, along with many others. Thanks again!

Bbbbbuuuuurrrrrppppp.

I have this funny feeling , we all, will be addressing Jim as MR.Boatboy24 from now on.

Ok,... some may remember that I have this smell/taste issue with kits. Maybe it's my body chemistry, who knows. lol. After studying Nobleese, I thought I would give this a try. I know kits aren't supposed to be added to, but I pulled a gallon so I could do a test to see if it would remove the...

I think understanding Tannin is the seceret to great wine, after that, it needs time to age. It is the balance of both.

I also want to say congratulations! And also, Thanks. Your threads and posts, have helped in improving my winemaking in many ways.

Might pay to do the test on a liter of wine...???

Enjoying a bottle of the Coconut Yuzu, Joe, man this is goooood. Thanks. Cheers!!!

Sorry, I just noticed your second paragraph. Is this what your refering to: Potassium carbonate can react with malic acid (though as stated above, tartaric takes precedence) to form potassium bimalate. However, potassium bimalate is soluble in wine and will not (or may be difficult to)...

Ditto. Bench trials are suggested, and even these, with pH adjustments, can try the patience of a saint.

I don't doubt H2S had a something to do with this earlier on, with the odors, and the mlf crawling along. It could be another bacterial infection, which i'm doubting it is. Brett would be my first guess and it has many characters along it's journey. Some encourage it's early stage of the "...

About the same here, Thanks John.

If you like using water to top up, that's cool, what ever works for you. If your happy I'm happy.

@Johnd on average, between regular rackings, from carboy to carboy while aging and no additions of anything but so2, what ppm are you usually at (free so2). Don't go to any trouble to check. I was hoping you might remember.

Wouldn't use water to top up, I would use a wine.

Well if not, one could hit it with some reduless too. Is this your thinking, what would you suggest? I was thinking this would be my personal choice if it were mine, using 5 to 6 grams of each on the next go, if it needed it. After that, :? :? :?

I re-read your post and noticed you used EC-1118, this yeast always ferments dry for me, so you my be ok where your at. You'll have to warm it up to degass. After most fermentations a lot of the free SO2 gets bound, and does not leave you with a lot of protection, this is why you need the...

Ok, if you didn't add k-meta at racking, and you added the bottle of wine to top up, Yes, let it sit at around 72 degrees or so. Since you were at 1.000 you might not of finished fermenting. Mine usually falls down around 0.996 to 0.994 or so. You could go two ways here: Assuming your topped...

You da man, Johnd! :h