Recent content by Hannabrew

I was referring to fetmaidO or the like which typically gets dosed shortly after fermentation

I made three batches of wine about a year ago using Chilean grape juice and they turned out fantastic. I spent a lot of time on this forum and morewine researching and learning the process. It's been a while since I did it but I took fairly good notes. The group buy for the Chilean juice didn't...

Thanks for the answers. When you say my second 50Ppm addition you're referring to what is already in the secondary right? So you think I could potentially rack again and bottle a couple months later without adding any more sulfites?

ph was ~3.2 for both and TA was ~5g/l. I made a topic for this a while back Low pH and low TA As for racking, I only have 2 carboys that are small enough to reduce the headspace to a minimum. Is it acceptable to rack to a temp vessel (like a bucket), clean out the carboy and re-rack it back...

I'm working through my first batches of wine and was hoping for a process review as well as some advice on bottling. For a little background, these 2 reds are Chilean juice (Cab Franc and Carmenere) purchased toward the end of April 2021. Dosed with ~50ppm of sulfites and waited 24 hours...

So I bought the VP41 and a 5g pack of ACTI-ML and a 6g pack of OPTI-MALO...should've read the dosage rates first as apparently I don't have enough of either for my 12 gallons of red wine that I want to start MLF since I'm planning on pitching the entire 2.5g of VP41 between the two vessels...

Thank you all very much. Very helpful. I'll get some bacteria cultures and pitch it and work from there.

Both reds have a pH of 3.25. I've racked and degassed a couple of times since moving to secondary so shouldn't be too much CO2 in there. TA for both reds is ~5g/L. I realize adding TA would be beneficial but that will lower my pH even more...which is why I was debating raising the pH first to...

I am making wine for the first time and have a couple of questions. I had 3 buckets of Chilean, 2 reds and a Sav Blanc. All 3 were unbalanced but taking the advice of folks here in another thread I let it ride for now. They all fermented out well and were tasting good when I racked to...

I picked up a few buckets of chilean juice at a lhbs for my first stab at wine (very experienced in beer). Because they were already fermenting when I got them home I wasn't able to get accurate readings on everything prior to pitch however about 1/3 of the way through fermentation I did a pH...