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I feel your pain. My Chilean Syrah was NOT good last I checked (before bottling). The green pepper was just overpowering. I still bottled it hoping it would mellow out in time. Wishful thinking? My next tester bottle is in January. Pretty sure it'll still register BAD. This was my 1st time going...

Same. Used VP41, which started strong, but never finished. I bought more VP41 and nutrients, added in and saw no activity (tiny bubbles) and another test after another 2 weeks confirmed no change. I said screw it and added SO2 last week.

Boatboy, you noted in another thread that you purchased Lafitte's 1+1 corks. Did they happen to mention how many years those corks are rated for?

Haha little pucker factor eh

Why even mention CS as a method for raising pH when it only does so with a pH of 3.6-3.7 or above (assuming I read correctly)? Seems misleading.

Thanks for this. From the MoreWine guide: "The inverse is equally correct: if your pH is low, then lowering your acids (with a cold stabilization, chemical adjustment, or MLF) will raise your PH" I read the above and just assumed CS would raise the pH from 3.2

I forgot to mention. I'm asking about 38 degrees because the 1 gallon jug will fit in my fridge that goes down to 38.

Do you guys happen to know if cold stabilization will work at 38 degrees Fahrenheit? Does it need to be 32 or below? I have 6 gallons going thru MLF, but I need to do something about the 1 gallon jug not going thru MLF. The pH is 3.2 and so I figured CS could get pH to 3.4, maybe wishful...

http://www.winemakingtalk.com/forum/showthread.php?t=53377 Or under Wine From Grapes, look for Tartaric Acid Mistake

Yep, I used the Acti-ML. I got help on my low pH in another thread. I was just wondering if the pH drop after fermentation-press-rack was normal, or if it was more likely due to adding too much tartaric acid, and then correcting with potassium carbonate.

After my earlier rookie mistake, adding too much tartaric acid, I was able to correct the pH to 3.38 prior to fermentation. I tested again 36 hours after pressing and racking and was shocked to see my pH dropped to 3.2. Is this normal and something I should expect in the future? I decided to...

"Smells really good, doesn't taste as good." That made me laugh. Same though, wine is of course undrinkable right now. CO2 in wine, yuck!

Dang I tossed them already. Good tip though. I'll remember for next time.

I just pressed and racked my grapes using the WineEasy, which gave me 7.5 gallons (108 pounds of grapes). There was definitely some juice left (moist grapes), but the process was simple. I only got 3 gallons free run in my 6 gallon carboy before I had to turn on the motor to pull the press down...

Cool vid. You've got a lot going on there.

Sounds good. I'll dump it all in. I do plan on doubling my order next time.

So MLF is a week or so away. I bought enough Opti Malo Plus and Acti-ML for my 6-8 gallons of wine, but the VP41 says it's good for 66 gallons! They can't sell this in smaller quantities? Anyhow, is it safe to dump it all in or should I try and measure it out?

I did all grapes, six lugs total. I purchased a WineEasy and so I sort of felt obligated to go all grapes, otherwise the WineEasy would be wasted money.

Enjoying the fermenting smell myself (Syrah). Ever stuck your head into the fermenter and taken a big whiff? Nearly knocked me on my butt today haha

I used Zork corks (ordered thru Amazon) and they were a great conversation piece when gifting wine to friends. I'm planning to switch to normal corks as I move from kits to grapes.