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Great suggestions, thanks. It tastes fine for a young wine and I have 59 gallons of the stuff so I don't want to mess it up. It does not taste overly acidic. My concern with the ph is spoilage in the barrel and i want to keep it in the barrel for as long as possible. I may add some acid do you...

cold stabilization is not an option at this point and I would imagine it would raise my PH in the process. It is a problem with many Yakima Valley Red Grapes to have high acid levels and high ph. I have chatted with a couple of commercial wine makers and they deal with the same problem. Now I...

thanks for the help btw. I have not degassed and what are my options for degassing in the barrel? I am going to rack in two months and will lose some gas then. My readings should be pretty accurate.

I did malo to completion so that is not an opotion. I have not cold stabilized.

My cab sauv./merlot/franc blend is in the barrel as of Halloween. I checked the TA (8/8.5) and PH (3.75/3.8) and both are high. Any suggestions on adjustments? It is kept in a steady 55 degree cellar. From everything I have read it is tough to bring the TA down without raising an already high PH.

I had the same problem with similar processes. I did a cold soak for five days, punched down four to five times daily, did a light crush with a newer crusher and a malo fermentation. It is the barrel now. I blended but the bulk of my grapes were cab sauv. which were low in sugar and my have...

They are the blue food grade PET type that malt comes in. It would be a short term solution rather than spend hundreds on glass or stainless until I get it into my barrel. I want to rack off the lees once before I put it in the barrel. Plus I am blending and don't want to blend until I rack to...

I went to a homebrew shop to see if they had anything larger than a 6 gal. carboy I could use to rack about 40 gallons of wine into. The guy said a lot of people come and buy their used malt carboys, clean and rinse them well and have no problems. I am leery of using anything that held another...

refractometer TB1 thanks I think I figured it out. Definite beginners mistake, something to learn from I have been using a refractometer to check my bricks and when I used my hydrometer is showed below zero brix. I did a residual sugar test and have no residual sugar. So, tomorrow I press.

energizer I did add some energizer and increased the ambient temp. How long should I wait before I give in and press it at a higher than desired brix. It is about 6 now but real sluggish even though the temp is up to about 77 and a cap is still forming. I am wondering if the cap is forming due...

temp my ambiant temp did fall during the initial fermentation into the 50s and I thought that may have been the problem. I am still forming a slight cap so there is still stuff happening but my brix is not moving much.

mlb White Labs Malo. Lactic Bacteria

Stuck I used White Labs - Cabernet Red - it's good yeast.

I fermented 25 gallons of Merlot must and everything was cooking along great but when it got to 7 Brix it slowed to a suggish halt. I reintroduced a couple gallons of freshly fermented must, put in some energizer and things cranked back up. Now it has reached 7 to 6 Brix again and slowed down to...