Sorry... I mis-read this post.
30 hours is 1 1/2 days!
I am going to go out on a limb and say it is impossible to take approx 20 brix to 0 in a...
2 1/2 day fermentation is crazy fast!
Also spend sometime in this forum under wine kits.
I used to open the carboys and stir. Now I just take the carboy and roll it in circles on it’s edge. Works great and gotten pretty good at it. Try...
In all my years I have never performed a fermentation in 2 1/2 days. Not much skin contact and must have been real hot.
I am attending the WineMakers Magazine convention next week. One of the classes I am taking is advanced MLF. Be an interesting topic to bring up...
One problem I see is it will cost more to add to the must vs finished wine. A pack of VP-41 does 66 gal.
I have de-stemmed and crushed some Cab then pulled some of the must before fermentation and added it to my Zin juice and the to my Sangiovese...
I have always done separate but may give it a try in the future. What bacteria is your best choice in this method?
I will be there!
Anyone else going let us know.
I recommend you calibrate your tester. Then adjust ph if needed. Remember, Ph is the guide you use on how much Sulfites are added to your wine.
Probably will get stirred when you add kmeta as well
Great! Just keep it warm and it should finish. Environment was probably too cold.
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