Recent content by AbruzziRed

Thanks! This is good for big batches but I am looking for something smaller that can fit on the counter top and fit a few bottles. I found Astrapouch and thinking about trying that.

Hi can you share details on the bags your using?

So I checked the Montepulciano tonight and it’s producing the tiny bubbles that looks like MLF just like the other wines. No yet. The last time I measured FSO2 after fermentation complete it was 45 ppm. I wonder if everything is ok…

So I checked the Montepulciano tonight and it’s producing the tiny bubbles that looks like MLF just like the other wines. No yet. The last time I measured FSO2 after fermentation complete it was 45 ppm. I wonder if everything is ok…

I just had a 5 gallon crack on the bottom as well. Luckily I got the wine out before it was too late. After watching the video above I confirmed the carboy was not Italian. I am going through my carboys now and get rid of anything with imperfections, anything that is not Italian or from old...

While multitasking on a Sunday I didn’t think through what I was doing. When I thought I need to a potassium bicarbonate to lower TA I added 13 g of potassium sorbate then added WLB 675 to a merlot. I added 13 g of potassium sorbate to a Montepulciano and now I realize I shouldn’t add MLB. I am...

Thanks, I was considering a chest freezer but I don’t have enough room. Right now the pink foam is on my stainless steel table with aluminum tape on the corners. I am looking for something more permanent for that area. I think I may frame a box as mentioned earlier and use the pink foam. I may...

I am looking for ideas to upgrade my current pink foam fermentation chamber. I use foam, ink bird controller and an old light bulb. Works good but I am looking for something more stable and long lasting. Let’s see photos of yours, what do you use for heat source.

Been there before great place, I will figure out some days when I am in the area and let you know.

Hi Fellow Michiganders… I am bumping this to the top, Fall wine season is here. Is anyone interested in still getting together? I would love to talk wine, sample some, get tips, share tips, etc. Please respond and let me know. Maybe we can put something together.

Mario what did your wines end up at? I have a Cab Sauv and Chardonnay with PHs of 2.9 and 2.6 post AF. Pre AF they were 3.5 and 3.4…. Does make sense to me.

No I tested all these myself last night. I do know the vendors so sulfite the must and balance the acidity but the TA levels and PH seem to be off from what’s recommended.

Hi All, I picked up three buckets of Chilean juice from my local place in Detroit, the brand is Estrella del sur. All have starting SG of 1.082 or 1.084. Every California bucket I have bought was over 1.09. Here are the stats, I am wondering if I need to adjust the TA and if I need to adjust...

Adding to this chain, I picked up three buckets of Chilean juice from Estrella del sur. All have starting SH so 1.082 or 1.084. Every california bucket I have picked up was over 1.09. Here are the stats, I am wondering if I need to adjust the TA: Chardonnay: TA 4.8, FSO2 32 ppm, ph 3.45 SG 1.082...

Thanks. Looks like I am ok! Thanks for the info!