Recent content by MCARCIERO

IHi Guys, I have a 15 gallon demi John from last year. I dont have any tools to measure the sulfite levels. Is it ok to add 3/4 teaspoon at this time. I never added any before

make sense. I thought of that too. I will go buy it is it easy to use?

I dont have SO2 kit and im not planning on buying one, I spent too much $$ already. cant go wrong with half teaspoon per 5 gallons right?

I racked the wine prior to innoculating with Bacteria Culture. Do you rack the wine again after Malolactic has completed? Also, How much sulfite do you add per 54 liter carboy?

i would say half a gallon of space

the peice in the airlock is still floating. does this mean co2 is still in there? Thus, fermentation has not finished and the wine is still protected?

ok thanks. Im just worried that fermentation is complete and its not protected by co2

I crushed my grapes at an SG 1.025 and transferred to secondary 2 weeks ago. The demi John has not been topped up since. Im waiting for Optimalo to arrive in the mail so I can add with Malolactic culture. Am I damaging the wining by keeping it untopped all this time? FYI - I have not...

Thank you. Now I can sleep well

oops. I put the full dose at one shot instead of 1/3 now. Is the wine ruined?

Hi, How many grams fermaid K for 550 liters of crushed grapes? (I think 370 liters without skins) Is putting 1/3 for 3 consecutive days ok?

wow ok. Thanks guys

How do you check the brix when picking the grapes? I always find out the brix when the grapes are crushed at home

Yes red wine. Cabernet Sauvignon

Well, I have been making wine for 6 years now and everytime I have a glass of homemade wine at 14% alchohol (brix 25), i taste the alchohol more than the wine. Maybe its something that im doing wrong?