Recent content by jhanger

Okay. So I started MLF on 10/30/13. I raised the room temp to 65. On 12/7, I performed a chromatography test which showed there to still be a little Malic Acid. On 12/24, I did another test and there are still traces of Malic in the results. I can let it go another week or so, but my concern is...

A 750 mL bottle. I'm wanting to start MLF next. I have two packets of Lalvin Bacchus MLB, but not a mlb yeast nutrient. Is one necessary?? How long can I wait to add the MLB? Right now all three vessels are under airlock in a 60F room.

All is good...for now. I just pressed the grapes. I filled a 3 gallon carboy with free run, a 5 gallon carboy with free run and pressed wine, as well as

Thanks everyone for your replies. Steve, you were right. I did mis-read the Hydrometer. SG is 1.010, not 1.100. I'll keep punching down the cap for a few more days then use the press :)

fermentation might be stuck?? Newbie making first wine from fresh grapes. At 9:30 am on 10/13/13, I bought 144 lbs fresh cabernet sauvignon grapes, ran through a crusher/destemmer, tossed a 1/4 tsp k-meta on the must and skins and brought them home (a two hour drive) on dry ice. Once home, I...

Also, i planned on doing MLF, so should I add Tartaric or acid blend now, or wait?

I redid my Free SO2 test and its actually 4 ppm. Should I add 1/4 teaspoon and bring it up to 50 ppm? If I do that, how long should I wait before adding pectic enzyme and yeast nutrient?

Oh, and I pitched 1/4 tsp Kmeta into the bin after destemming - before making the journey home.

I picked up 4 lugs of Lodi Cabernet Sauvignon grapes today and hauled them two hours back to my house. My pH is 3.5, TA is about 4, SG is 1.112 and Brix is 25.8 adjusted for temperature. My Free SO2 test (Accuvin) is 0. Confused about what to add to the must...help. Thanks, james

I have decided to get the brute. Now, do I need to drill a hole in the lid, install a grommet and airlock??

I was under the impression that were to have access to the crusher/de-stemmer at FVW for a small fee...

Hi. I've made kit wines in the past, and now I'm ready to try fresh grapes. I ordered 4 lugs of Cabernet Sauvignon from FVW, but I live 140 miles away and running back and forth to FVW is not the best option. I'll list below what supplies and equipment that I currently have and if any of you...

Oops, i omitted a few details. I added the k-meta and k-sorbate, then racked, degassed, etc. Also, I added the oak cubes before i added the clarifying agents, not after as written above.

on 4/6, I began making my first wine, the Cellar Craft Showcase Tempranillo 6-week kit. I followed the instructions and took a specific gravity reading 1 day after adding grape pack to the juice. Hydrometer read 1.080. Room always kept at 72 degrees F. On 4/16, after primary fermentation, I...

I am making my first kit wine, a Cellar Craft Showcase Tempranillo. After secondary fermentation I racked the wine into a second carboy, added the potassium sorbate and potassium metabisulphite, and began degassing the wine using a power drill. My wine is still very murky. Should i rack and...