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Well, that certainly explains the smell. Thanks for the help! Steve

I mixed yeast nutrient from an unopened but old bottle with water to add to a new batch of Chardonnay. It smells like ammonia; kind of like the house did when the neighbor lady would give my mom a permanent. Is this stuff OK to use? I hate to ruin a batch of wine right off the bat. Thanks, Steve

I want to use my pH meter for determining TA, but believe I need .1N sodium hydroxide; I have .2N. Not having had a chemistry class in more years than I care to remember, I would like to know if I can cut the .2N 50% with distilled water to make .1N. Thanks, Steve

Thanks, Steve. How old a production date would you consider too old? Steve

Steve, We've made Vintners Reserve and Vintners Reserve World Vineyard kits. We aren't familiar with Chateuneuf du Pape/Vieux Chateau du Roi, but based on the description, we probably would like it. Steve

Does anyone have experience (good, bad or indifferent) with this kit? My wife and I are looking for a red kit of higher quality than the WE kits we've been making and this one is on sale at a local shop. Thanks, Steve

We're ready to clear our first "vintage" and are uncertain about the correct temperature. It fermented at 70 degrees; should we clear it at that temp or at cellar temperature, around 58 degrees? I've searched previous threads and haven't found a definitive answer. Thanks for your help!