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I went to check on my 11 gallons of hand picked, hand crushed pinot noir tonight to find that my corks had popped off the carboys. The wine is stored in an insulated cabinet in my garage and I rarely check on it between rackings. I was going to rack this weekend and when i opened the cabinet i...

My 11 gallons of Pinot Noir just finished malolactic fermentation. My PH is 3.4 and my TA is .325%. Since they are both low I am not sure what to do. I checked the acidity twice to make sure i didnt mess anything up. Any thoughts?

My pinot noir has been in the carboy for 18 months and I am preparing to bottle. I usually fine the wine with Super-Kleer about a month or so before bottling, however this wine appears pretty darn clear. Its probably been 6 months since I last racked it and there is some sediment in the...

My pinor noir has been aging for a little over a year now. I just tested the SO2 after 4 months and it shows at or above 50ppm still. I dont see how this is possible since its been 4 months since I added anything to it. is it possible my Accuvin test kit is old (2.5 years) and giving false...

I posted earlier so sorry for the repetition. My Cabernet has been in the carboy for a year now. PH and acidity test good, wine tastes good...maybe a bit tannic. Everything says bottle except the wine is not clear. I am thinking of doing a gelatin fining now. I also read sparkolloid is an...

My first batch of wine is just about ready for bottling. I started with cabernet sauvignon grapes last December and have now had 5 gallons of wine aging for a year. I was going to taste this weekend to see if it is ready to bottle but I have a question about fining. i guess my question is, do...

My 6 gal of pinot noir has fermented a lot quicker than i had planned. It was at 0 brix yesterday (1 week after fermenting began). I was hoping to press Saturday morning and then rack off the lees Sunday afternoon. Assuming that i am at - brix today, is 3 days too long to wait before pressing?

I began fermenting my 6 gal of pinor noir on wednesday and am now getting a pretty heavy smell...sort of yeasty but also sort of rotten egg. I used red star montrachet wine yeast which i have read may contribute to this. The fermentor is bubbling like crazy so i know it hasnt stalled. 2 days...

i crushed my first batch of pinot noir last night, ending up with 6 gallons of must. i added .19 g/gal (total of 1.2 g) of potassium metabisulfiite and started my cold soak. i just want to make sure this is the correct amount as it doesnt seem like very much and i have read different things...

My accuvin test showed that my malic acid level was <30 or close last weekend. I am letting my cab sit until this weekend before racking to be sure it is complete (no more tiny bubbles so i think i am ok). My question is...after i adjust my SO2 and other levels and then rack into a new...

I racked off my gross lees last night and added MLF yeast to my cabernet. Room temp is 70. As of this morning, still no bubbles. Should i be concerned? If not, how soon should i see some sort of activity?

my primary fermentator on my cabernet has been at 0 brix for 2 plus days and the temp has dropped almost 10 degrees but it is still bubbling. can i press now or do i need to wait until it stops bubbling and forming a cap?

i just tested my fermenting cabernet to these results: Brix 0 PH 3.46 TA somewhere between .75 and 1 (i will get a more accurate test in the morning with better light) i knew the TA was high after tasting last night but i didnt think it was that high. i plan on doing MLF so i know that...

I am currently fermenting my first batch of cabernet and will hopefully be pressing this weekend. I plan on starting MLF after pressing but i have a question on adding So2 after the MLF is complete. I know you need to add potassium metabisulfite after the malolactic fermentation is complete...

I am getting ready to start my first batch of wine, and just when i thought i had things figured out, i read some conflicting directions. I was planning on starting mlf after pressing, but i just read about starting it towards the end of primary fermentation. Now i am confused. Any thoughts...