Recent content by Joe_Sallo

My brother can taste it better than I. Its sort of a sharp, metallic taste but if your wine tastes good and keeps as long as you want it to you did what you need to do, right? My background is measurement and control so I want to know. I guess I could make a solution of sulfite and add it to...

I did that too initially, i used the 1/4 teaspoon per 5 gallons at rack but also racked way too often so my total sulfite was probably higher than it needed to be. I have a good pH meter and a vinmetrica now so its pretty easy to measure and correct, barrels lose sulfite at faster rate than...

I consider making wine without sulfites akin to crossing the street without looking both ways, you will get away with it until you don’t. I use sulfites.

Thanks. My reds are usually from grapes, some juice. Seems odd to add much malic to balance a kit wine, I followed your comment on the man made malic too, I remember one isomer can be converted but the other cant but cant recal which, L or M. I used to touch my grape wines up with 2/3...

Good point on mlb, missed the stabilization comment and it would ruin it if sorbate was already added. Is 8g/l normal on a kit red? Seems high.

If it tastes tart to you and you like tart reds then bottle it but its too high for me for a red. You can try cold stabilizing or MLF to reduce the acid Or potassium bicarbonate. Cold stabilizing is where i would start. You are sure your NAOH is ok, right? It deteriorates over time. If the...