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Hi there ! I have a red Must which has a low pH ( 3.1 ) . As I have experience with such acidic Musts , I'd like to know if I can adjust the pH upward after adding SO2 and Pectinase . Each time I adjust the S.G. and the pH then I add SO2 and after 12 Hours I add Pectinase , but then as I...

Hi there ! How would you bring up the pH of a red Must from 3.1 to 3.5 , 24 Hours after adding SO2 and Pectinase ?! Hector

Hi there ! The Pectic Enzyme I use has also Glucose . I just dissolve it in the Must 12 Hours after SO2 addition . Can this lead to contamination ?! Hector

Hi there ! If you have a Must with a high TA , is adding for example K2CO3 for bringing the pH up a way to contaminate the Must ?! Hector

Hi there ! Is it possible to add the pectic enzyme just after crushing the fruit and then 12 hours later to add SO2 to the Must ?! During this 12-hour-time the Must will be kept cool ( under 65F ) and the pH is 2.8-3.0 . Hector

Lots of Pulp Hi there ! I'm making Plum wine for the first time from red plums which were frozen . That made it very easy to crush them , but there were still lots of pulp at the end of crushing . I always use the 10% stock solution of K-Meta to add SO2 to my wine . This time it was...

Hi there ! Does red plum wine benefit from oaking ?! If yes , American or French or a blend of them ? Hector

Hi there ! I'm going to oak my red wine . My carboy mouth Diameter is 1 inch . What sort of oak can I use ? I would rather use Cubes or Spirals . Is it possible to cut them into pieces ? If yes , what's the best way to do it ? In fact , I have to do it because the wine Volume is...

Hi there ! What's the difference between "Fermaid K" and "Fermaid O" ? Hector

Hi there ! The only type of red grapes available to me are the table ones from the stores . They are high in TA and after crushing the pH is 3.6 . I always add 100 ppm SO2 after crushing and let it sit for 12 Hours and then add Pectic enzyme and let it sit for 24 Hours , then I...

Hi there ! Does it make any difference if I dissolve the Pectic enzyme in a sample of the Must and then add it to the Primary ?! I've already added K-Meta 12 Hours before . Hector

Hi there ! How can I keep my red wine the best way after bottling , as I don't have any Cellar ? Hector

Hi there ! What is the best way to sanitize a muslin or a cloth which will be used for pressing and obtaining the Juice after the Primary ? Hector

Hi there ! I already know that fermentation does not have any good smell at all . Now , my red wine Batch (2 Gallons) is on its way for the second day and I used "Pasteur Red" to do the Job for me . One of the characteristics of this Strain is low level of H2S production , But...

Hi there ! Everytime I add the yeast Nutrient to the Must , I notice Ammonia (NH3) coming out of the must . As we know , Nitrogen is the most important Element in the Nutrient for the yeast . So , does it mean that I lose everytime lots of Nitrogens in the form of Ammonia ?! Hector

Hi there ! I used "Pasteur Red" from "Fermentis" for my 2-Gallon-Batch of Red wine . I pitched the yeast according to the Direction suggested by "Fermentis" , But after 7 Hours there is still no signs of fermentation ! Although , I did it exactly as "Fermentis" recommends . Is...

Hi there ! If you have to wait longer than 12 Hours after adding Pectinase to the Must , how would you keep the Must safe ?! Should I add SO2 again ? Hector

Hi there ! I'm going to ask my question as an Example : Imagine I've crushed my red grapes and that yielded 2 Gallons of Juice . As I added the crushed grapes to the Juice , the Volume was increased to 2.5 Gallons . Now , if I'm going to add 10% Solution of K-Meta to the Must , how...

Hi there ! I'm going to make a new Batch of Red Wine and I'm going to add the yeast Nutrient to the Must just before adding the Starter . The direction says : Dissolve the Nutrient in a cup of water and add it to the Must and shake well . Is it safe that way ?! I mean , I'm afraid...

Hi there ! I'm going to add yeast Nutrient to the Red Must just before adding the Starter . I'd like to know if it's safe or should I boil it first ?! Hector