I mixed yeast nutrient from an unopened but old bottle with water to add to a new batch of Chardonnay. It smells like ammonia; kind of like the house did when the neighbor lady would give my mom a permanent. Is this stuff OK to use? I hate to ruin a batch of wine right off the bat.
Thanks,
Steve
I want to use my pH meter for determining TA, but believe I need .1N sodium hydroxide; I have .2N. Not having had a chemistry class in more years than I care to remember, I would like to know if I can cut the .2N 50% with distilled water to make .1N.
Thanks,
Steve
Steve,
We've made Vintners Reserve and Vintners Reserve World Vineyard kits.
We aren't familiar with Chateuneuf du Pape/Vieux Chateau du Roi, but based on the description, we probably would like it.
Steve
Does anyone have experience (good, bad or indifferent) with this kit? My wife and I are looking for a red kit of higher quality than the WE kits we've been making and this one is on sale at a local shop.
Thanks,
Steve
We're ready to clear our first "vintage" and are uncertain about the correct temperature. It fermented at 70 degrees; should we clear it at that temp or at cellar temperature, around 58 degrees? I've searched previous threads and haven't found a definitive answer.
Thanks for your help!