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  1. S

    HELP! bottling day is here and its chunky?

    bottling day is the day when the wine is ready and in its perfect state to be bottled, not just a day when you have a day free to bottle.. you'll regret it later
  2. S

    Fermentation temperature

    I've had no issues, using my heaters for years now..its 95% glass
  3. S

    Fermentation temperature

    If you need to bump up your must temps, use a submersible aquarium heater.. It's one of the most important tools imo, and its thermostat controlled.. I use the 300 watt http://www.amazon.com/dp/B000YADYXG/?tag=skimlinks_replacement-20
  4. S

    Substance growing on surface of wine

    ummm, I would totally worry, this looks like mycoderma, treat accordingly
  5. S

    yet another kmeta question......

    I know you this this, but why go through all these guessing games? You seem into the hobby, grab a vinmetrica so2 meter, and no more guessing games...
  6. S

    thin white layer on top

    Research Mycoderma.. it's most likely what you have… Get that barrel topped all the way up and wack it with a double dose of so2 according to your wine's pH.. wait a month and see where your at..
  7. S

    What just happened?

    very normal for that to happen.. I've had it completely overflow like a volcano one year, before I learned my lesson to add it very slowly
  8. S

    White specks in carboy

    too much headspace and not maintaing proper level of so2 will cause mycoderma.. You need to immediately find a carboy that properly fits your wine's volume, top it all the way up, and whack it with double the sulfites according to your pH.. this needs to be done ASAP
  9. S

    Ph adjustment and calculation

    3.3-3.4 is crazy low for Cab Franc, I'd finish fermentation, press, rack off gross lees after 48 hrs, then test pH again, and maybe bump it down to 3.7... I, personally wouldn't feel comfortable adding that much tartaric to go to 3.5
  10. S

    Need Creative Way to Raise Must Ferm. Temp.

    Alot of suggestions here.. All I can say is nothing works better than 300 watt submersible aquarium heaters.. your must will be at optimum temps within a couple hours
  11. S

    Cab Sav and Merlot blend

    I use these all the time and they work like a charm, it heats your must up in a couple hours… http://www.amazon.com/dp/B000YADYXG/?tag=skimlinks_replacement-20
  12. S

    Original juice for back sweetening

    What you are referring to is called 'sussreserve', google it
  13. S

    ETA on 2014 Chilean Grapes

    Corrados up here in northern Jersey told me 1st week of May
  14. S

    Barrel wont stop leaking!

    I've heard others say they had zero problems with returning a new barrel to them that wouldn't stop leaking, so you should be fine in that regard..
  15. S

    White stuff?

    you can drive without a seatbelt too for a long time with no problems.. but it just takes that one time…I'd rather be prepared..
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