Recent content by Falcon_wizard

So, I have treated all 3 carboys with powdered skim milk for 2 and a half days. Prior to that I had cranked the free SO2; which had already improved things significantly. After that I racked them all into clean carboys. Among the 3, I would say that one was further improved a bit by the milk...

So I just checked them again after 6 days with about 45-50ppm of FSO2. 1 of them (the shiraz) is pretty much back where I would expect, which is great (!) The other two are much better, however I still note some « fizzyness » to them, which I find odd, and a taste a touch harsher than I would...

So I just changed all my airlocks, topped up the FSO2. The taste is not totally terrible but it’s there. I saw the recommended use of skim milk followed by a racking after 2-3 days. Any feedback on its use ? Normally I would continue to bulk age them for another 3-4 months through the summer...

One thing I did notice is a raise in PH, just measured my fso2, they would have been fine if it wasn’t for the ph raising by up to 0.2, almost 0.3 in the merlot. (3.41 to 3.79)

I’m really bummed... hopefully someone can help... as I checked on by bulk aging Reds I started last October, 3 carboys of out four (those with 3 piece airlock) smelled a bit odd and tasted a bit bubbly. Then I noticed the low air locks on those... I’d describe it as a slight sherry taste. Can I...

This is extremely valuable insight... thank you. I did have malic acid on hand, but did not have the knowhow on when to use it... so based on the above, I’ll sulfite tonight to 0.8 molicular to stop MLF (if it did start), let things run their course for a bit and plan a bench trial in a few...

It is indeed from a 23L juice pail, not a kit, however I have been told that those may in fact be reconstituted juice (although I cannot confirm 100%), hence why I mentioned it in case it would make a difference.

Sure, its a 23L batch, and I’ve added 46g of tartaric acid (2g/L) I was trying to get TA to be within the 7-9 « texbook » range, but in hindsight looks like I would have been better to leave it alone or reduce the addition. The acid test kit was just purchased.

Good day everyone, I am reaching out to see if someone may be able to offer some useful guidance on a sauvignon blanc I am making from reconstituted juice I initially corrected the Ph/TA by adding 2mg/l of Tartaric Acid as the TA was quite low (4.5) and ph of 3.36. After primary fermentation...