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The drop in Brix before you add yeast is often due to the pectic enzyme breaking down the fruit and releasing more water into the must. It can dilute your sugar concentration a bit. It’s normal to see a slight change in Brix over that period, and it’s good you’re using both a refractometer and...

I think it’s interesting to see how societal habits shift over time. With the rise in daily marijuana use surpassing alcohol, it reflects changing attitudes toward these substances. People might be looking for alternatives that fit their lifestyle better, which could explain this trend. If...

Adding store-bought cab with sulfites could slow down or inhibit the ML fermentation, but it doesn’t necessarily mean your batch is ruined. Keep an eye on it, if ML doesn’t kick off or gets stuck, you might need to add more ML bacteria.

Your plan sounds pretty solid. I’ve done something similar with my meads. Using potassium metabisulfite should help with stabilizing it, but I’d also recommend adding potassium sorbate. I’ve found that sorbate really helps keep things from fermenting further, especially when there’s some...

Tonight, I'm sipping on a nice, smooth Malbec. Perfect for winding down after a long day!

Yeah, it sounds like your K-Meta powder might have absorbed some moisture and turned into a lump. I had a similar issue once where my powder clumped up and didn’t smell as strong. If your new solution doesn’t have the usual strong odor and has a yellowish tint, it might not be as effective. I’d...