Recent content by kyle6367

Wondering is there is any way to salvage these batches? They've been in secondary fermintation for a while, the longest around 2 years. Racked every 6ish months, but now looks to have growth on the surface. It looks like 3 separate kinds, but are they all spoiled?

It has been a steady 65 degrees where the carboys are stored.

Thanks for the replies! I racked into the carboy yesterday and started the MLF. I plan on bulk again for at least 6-9 months, and will monitor those bubbles in the mean time. Hopefully between now and then I'll get a testing kit and have some peace of mind when bottling. I'll add some K...

Good Morning, I have a question regarding when to add the bacteria for MLF. I am fermenting an Italian juice bucket of Chianti that is now sitting at a SG of 1.010. I have a pack of Wyeast 4007 Malo Lactic Blend which I plan on adding soon. I have read conflicting things as to when to add...

Thanks for the feedback! I racked them both into carboy for some peace of mind. I don't have a chemistry for the wine this time around, since this is just my second batch, but I am definitely going to look into it for next time. The SG on the white this morning was down to 1.012 and the red...

Good Morning, I have two 6 gallon juice buckets from Chili (carmenere and chardonnay) currently in primary. They have only been in primary for 5 days. Temperatures have been in the mid 60's most days. There was a lot of small fizzy bubbles, but no huge foam producing fermentation. I also...

Thanks for the replies! I will likely add an additional step in the cleaning process just to make sure it's clean. I will definitely check out that bottle washer... it looks like it would save a ton of time/effort.

Hey all, I was hoping to get some guidance on my first wine making/bottling venture. I have a batch of wine just about ready to bottle, and have been gathering used bottles to cut down on the expense. I was able to get the labels off very easily by filling the bottle with boiling water...