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IHi Guys, I have a 15 gallon demi John from last year. I dont have any tools to measure the sulfite levels. Is it ok to add 3/4 teaspoon at this time. I never added any before

I racked the wine prior to innoculating with Bacteria Culture. Do you rack the wine again after Malolactic has completed? Also, How much sulfite do you add per 54 liter carboy?

I crushed my grapes at an SG 1.025 and transferred to secondary 2 weeks ago. The demi John has not been topped up since. Im waiting for Optimalo to arrive in the mail so I can add with Malolactic culture. Am I damaging the wining by keeping it untopped all this time? FYI - I have not...

Hi, How many grams fermaid K for 550 liters of crushed grapes? (I think 370 liters without skins) Is putting 1/3 for 3 consecutive days ok?

I want to lower the brix from 25 to 22 by adding 62 liters of water. Is tap water ok?

Hi, What is the minimum amount of Oak powder recommended for 550 liters of crushed grapes? Add before, during or after yeast? I don't want to taste oak more than the wine.

Hi, From my understanding, this should be added in doses. 1 - first sign of fermantation 2 - 1/3 of sugar has dropped (8-10 brix) My hydrometer only has SG readings. What should the SG reading be after 1/3 of sugar has dropped?

Hi guys, So im removing my grapes from cold soak (5 degrees Celcius) and putting them at room temperature today. Do I have to wait 24 hours before I add the yeast?

Hi, Making wine from grapes. destemming the grapes(36 lbs cases) and going into 23 litre buckets and cold soaking. How much pectic enzyme do I put (in teaspoons) per bucket? How much KMETA do I put per bucket? Does KMETA need to be added during cold soak and during primary fermenation?

Can you guys assist? There are not many strains in my area. Im doing cabernet(60%), merlot(30%), sangiovese(10%) from grapes I have to choose between Lalvin RC 212, ICV V1116 and Red Star montrachet yeast. Which is best?

Is it recommended to degas wine made from fresh grapes?

Is MLF recommended for must?

Is it possible to buy grapes straight from california and have them shipped to Canada?

The wine has reached .994 and I transferred the wine to the cold room to clear. Its been there for about 3 weeks.' I have just decided that i would like to start the malo lactic fermenation. Is it safe to transfer the wine back to the warm room for MLF now? FYI: sulfites have been added...

The store I bought must from says I dont have to add metabisufate and yeast 24 hours after I bring it home. He says the must already has natural yeast and everthing it needs. Is this accurate? Would you still add metabisulfate and yeast?

How much sugar do you add in a 15 gallon Demi John to raise the SG by .002? I think I put sorbate and k meta last year, do I have to add again prior to sweetening? My SG right now is .990.

I have a 2 year old demijohn of red wine that I will bottling shortly. My concern is that I dont remember if I added stabilizer 2 years ago after fermentation was complete. Could i risk losing my wine if I add it now prior to bottling? Im worried that adding stabilizer twice could ruin my...