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Definitely need to get an airlock on it ASAP. Put either some cheap vodka or sulfite solution in your airlock to prevent the water from becoming a breeding ground for bacteria.

That can make a difference in any changes you will make.

I've experienced that cold stabilization needs about 28-30 degrees to really pull out all of the tartrate it can. A bonus to cold stabilizing is also that it will lower pH a bit because it pulls some potassium out of solution when forming tartrate. This means you need less SO2 to protect your...

After a day add that mix in and be prepared to do it again if it doesn't take. Another thing: do not add malolactic bacteria. The interaction with the sorbate will cause a Terrible aroma in the wine.

I don't mean to laugh but I did chuckle when I read this only because i did this on my first batch of wine. First off, to get 50ppm of sulfite you need a gram of potassium metabisulfate in 3 gallons of must. That is about 1/8 of a teaspoon maybe slightly more. As far as the sorbate, try stirring...

I agree with what everyone else has said here. I do know that there are options for inoculation that probably won't help too much this year since you're already ready to begin. Morewinemaking.com has a great selection of ML strains that I have used successfully with so2 levels of 40 ppm which is...

As far as malolactic is concerned, there are options available for ML bacteria that produce very little diacetyl (the compound responsible for that buttery taste in ML'd wines. It's also interestingly one of the major flavoring components in popcorn butter). I have not used ML on a white before...

Thanks for all your help. I went to harbor freight tools and bought a 20cf argon tank and a two gauge regulator for about $100 (I had a bunch of 20% off coupons). Now I just need to pick up one of those blower tools for compressed air and change the quick connectors to 5/16 barbs and then fit...

Tingo where are you located Nd what was the name of the shop you dealt with? Do they have a website?

Thanks everyone. My main issue is that I want to prevent oxidation during racking. I have my carboys full so that isn't the issue. The dry issue purity issue isn't one I'd considered so thanks for that thought.

I am wanting to use inert gas to flush my carboy headspaces to minimize oxidation of a lovely 2012 Michigan reisling I've got going. Fermentation is complete and its clearing beautifully after only Pre fining with bentonite. My question about gases is I know that carbon dioxide is ok for this...

With close to that 5.5 number too. I will try adding a little at a time. At this point I feel like if I get close I should be able to adjust later if needed. I just don't want to end up with something that is really unstable after everything is done and then end up with adding acid late in the...

I pitched the yeast to avoid issues with the lag time and oxidation or spontaneous fermentation. The must is still very cold so I'm hoping that by the time I can get the tartaric acid and add it that fermentation won't have started. Any thoughts about adding acid immediately after primary and...

Any thoughts on how much tartaric acid to add? I have 29.5 gallons of must

Do u think they'll change a lot during alcoholic and ML fermentation?

I just got 220 lbs of Michigan Cabernet franc. I was pretty impressed to see it read 24 brix. When I ran pH it was 3.58 and the acidity was .51. I know the acid is low and since I plan to do malolactic I know it will drop further and the pH will rise. My question is this: can I run a pH test...

I also should say that I way over sulfited at crushing (like 120 ppm) it never occurred to me until reading all this that it could have been solely responsible for my trouble. Any thoughts on a healthy crush dose of sulfite understanding that mlf is to follow after racking off gross lees post...

I usually punch twice daily but have recently Used heavy aeration with some fruit wine. I initially noticed the problem with Chambourcin about 4 days into the 6 day fermentation and stirred hard and that helped. I noticed it again after racking off the gross lees post pressing although I left...

I am new here. Anyone got thoughts about preventing H2S. I am familiar with the usuals: Nurtients, temperature control, prompt racking off gross lees. I had problems last year with Michigan Chambourcin and H2S. I used lallemund MT yeast which isn't suspect like Montrachet and used Go ferm and...

I have also personally bought from lemoncreekwinery.com and had great success with 2011 Chambourcin (still aging) and Vidal Blanc (a delicious, crisp semi-dry wine)