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hi there, I have some Barossa Shiraz that is showing as PH 4.01. I know I can add tartaric at the end (I was reticent to do so first up because the grapes tasted fine as they were) if I need to and, with those kind of PH levels, I'm going to have to whack in a fair amount of sulphur at...

I'm experimenting next vintage with doing cold maceration pre and post alcoholic fermentation. for both batches I'll be doing semi-carbonic maceration (so some whole grapes as well as crush). With the pre (up front) cold maceration: Do I need to add sulphur? Is there any issue with stem...

First post, second vintage. Background: I want do semi-carbonic maceration so I'll be sticking in some whole berries (no stalks, they're a bit green) in to my carboys (small openings but I'm small batch and have restricted space) and the covering them with crushed and destemmed grapes. Because...