Recent content by forest813

Johann you suggest adding potassium meta-bisulfite once it is racked to help release any CO2. Would I need to add meta-bisulfite each time I racked even though I may need to rack 2 or 3 times? I did add meta-bisulfite last time I racked. Also please explain the term vacuum racking? Thanks

Fred I am positive the wine hasn't cleared since it is not a dark colour when looking into it plus there is no sediment on the bottom of the carboy.

Thanks everyone for your replies, much appreciate it. Fred I am positive the wine hasn't cleared since it is not a dark colour when looking into it plus there is no sediment on the bottom of the carboy. Johann you suggest adding potassium meta-bisulfite once it is racked to help release any...

I have a carboy of red wine from pure grape juice where the sediment is not settling in the carboy. It was started in late September, after fermenting for 1-2 weeks, I racked adding oak chips and racking it again in January adding metabisulfite to it. I always sterilize all equipment each time...

I know this is an old string, but I hope I get a response. Does anyone know if Corrado's adds P-meta and/or inoculates with yeast to their fresh juices before adding it to the pails?

How much Kmeta is recommended for a 23L batch?

I've been making my wine from unpasteurized (fresh) grape juice from California for years without adding yeast. Would it be better to add yeast? What is your opinion and why?

Thanks for your response and help, Salcoco.

I have 4 carboys of unpasteurized grape juice that started fermentation in mid to end of September. No yeast was used. I've been making wine for a few years without any testing equipment but just last week I acquired a pH tester and used it today to test my wine. The reading show a pH of 3.9 for...

Hi, I want to bottle a 5 gallon batch of red grape wine but I want to make sure I am doing what is right. I added potassium sorbate to the wine last night, 1/2 teaspoon per gallon. Is that amount okay. I also read in other forums that potassium metabisulfate is also requited, 1/4 teaspoon for...

Which of these is the preferred chemical to use to stabilize and provide a longer shelf life for red and white wine?

What else can be used other than Campden tablets?

I will be starting a new batch of wine using fresh commercial grape juice(not<a href="file:///C:%5CDOCUME%7E1%5CAl%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" target="_blank"> </a> pasteurized).<a...