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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...

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 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...