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  1. W

    Primary fermentation temperature

    I agree with you that meta should be used to “stabilize” the wine for preservation. Not using it is VERY risky. In my case, most of my wine is gone in a year or two to the exception of few bottle that I would let age for fun. But none survived more than 4 years – didn’t put enough aside and...
  2. W

    Primary fermentation temperature

    Weird... I quick replied to Wine Makers' reply and it's not showing!?!? Anyway... like I said in my quick reply; Thanks for your reply Wine Maker. You input is appreciated. That is probably why I get a second fermentation in the following summer (probably MLF). This year I purchased a...
  3. W

    Primary fermentation temperature

    Thanks for your input Wine Maker! That would explain why I get second fermentation later in the summer (probably MLF). I got myself a MLF Chromatography test kit this year to measure the acids and residual sugar levels. As for not using Meta, it's just a personnal decision, as I like to...
  4. W

    Primary fermentation temperature

    Hello to all, I've been making red wine from fresh crushed grapes for few years and I am now in the process of enhancing my wines taste. I have a question about the primary fermentation temperature of the must. After crushing the grapes about (850 pound), I leave it all in the vessel for...
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