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Yes, drop the temp below 35F and add some cream of tartar to get the crystals to grow, should be done in a week or two, ph will come up about .1 to .15

Getting malo to work in a wine with a ph at 3.0 to 3.2, with temps below 70 degrees F. and total added SO2 above 70ppm is not going to happen. Next time put the Malo culture in the day before you start the primary fermentation, after a cold soak of a couple of days and see what happens. It will...

Barbera comes in late here in Central California with a sugar between 26 and 28 Brix. The PH can be around 3.2. We will add spring water to adjust to 25 Brix and Potassium Carbonate to get the PH to 3.45. If you want to keep the skin ratio up, draw off some juice and make a Rose with it. We like...

We take it a little further and crush and destem into two small tubs, one directly below the crusher rollers and the other under at the other end. The jacks that fall into the second one are then easier to remove and the juice put back into the must. The taste improves.

Does anyone make a stainless steel floating lid with a inflatable gasket at the edge for a 55 gal barrel with a 22.5 in (57mm) inside diam?

Does anyone know who might make a stainless steel floating lid with a inflatable gasket at the edge to fit a 55 gal barrel that has a 22.5 inch, (57cm)inside diam. I've seen them on the commercial fermenter tanks but making a 1000 liters of wine might piss of the ATF so I want something a little...