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5234 +6 = 5240 I haven't made any in years, but I have fond memories and started a batch. Racking today. I follow a modified recipe, using fresh squeezed lime juice instead of bottled. I also use super clear and filter to get it into bottles about a week after it's dry.

Are you sure these would work on a wine bottle? They look kinda shallow for a wine bottle.

Something meant to last a couple months, I'm sure there won't be any gasket issues. But maybe I'll find the right gasket size from PTFE or cut my own after the gasket gets old. If I make more wine meant to age eyond 6 months, I would definitely sink a cork.

I haven't made wine in a few years, but I think I'm going to need some skeeter pee to get through this summer. Seems like most of my white wine bottles are screw top these days. I wonder if anyone has tried to reuse these with the screw cap? I have sunk a cork into these bottles before. Has...

Test results are in. MLF is complete on the chardonnay, but there's still in process with the sangiovese. I racked the chardonnay and added kmeta. I feel a lot better now that it's off those fine lees. I realize experts say it's okay, but I don't like it... I'll degass later today when I...

Think they'll get mad at me if I split the test strips in half? Use each strip for two tests?

https://www.amazon.com/dp/B0064OFVUK/?tag=skimlinks_replacement-20 This is good enough? I'll bite the bullet if so.

It's a $90 test kit right? If there's a cheaper way, let me know... I can do it, but I've been spending soooo much money on this and other things I'd rather not. I understand the importance, I was just trying to avoid dropping another $100 into this. It's been about 6 weeks. I could just...

My Chardonnay has almost stopped sending bubbles to the top. I don't have a test kit to tell me when MLF is complete. Time to rack off the fine lees, degas, kmeta, and bulk age for a while?

That's a long time. And there's not issue with infection that long without sulfities?

Wow, that's some good information. Thanks for letting me know about it.

Do the bubbles stop rising when complete? Do you rack it before completion...I think it's fine lees on the bottom about 5/16th deep, but I don't know for sure and don't want to leave it sit there on it too long.

Thanks for the information. So if I didn't test before I started the MLF, I'm flying blind? Or can I tell when it's done by doing testing when I think it's finished?

I'm upping my testing game. I'll soon be in position to do these things like a pro. I now have a pH meter instead of testing strips. I ordered a total acid test kit...be here on Thursday I've always had a hydrometer. The last thing I need is a way to monitor MLF. How can I do that? If...

Thanks. I need to step up my game and get a total total acid and SO2 test kit(s). I test pH and SG but I know the pros say they make good wine because the test total acid and SO2. I don't have access to perfect fruit, so I need to make the necessary tweaks to bring it where it needs to be.

Okay, thanks. I'm not a pro at wine making, so I appreciate advice from those who know more than me. I just googled some and see the tartaric isn't part of the ML fermentation, which was my concern. I was thinking I needed to add the acid before MLF was complete to make sure the bacteria...

I have 6 gallons of chardonnay going through MLF right now. I was using testing strips to measure pH, but I now have a meter and it revealed the strips were very accurate! I'm sitting at 3.7 pH and wondering if it needs more tartaric than I've already added. To the taste, it's a wee bit...

I have seen these spirals...I'll go that route. Thank you! I'm oaking the sangiovese, not the chardonnay...I prefer unoaked chardonnay.

Hmmm... I have chips. I didn't know larger chucks are better. I thought it was all about surface area. I can buy an oak board and cut a few strips to fit into my carboy (leaving enough space for expansion when it's time to extract the wood). Is this a better idea? I'd have to toast it...

Okay, thanks for the advice. I agree, it's fine lees so I'll let it go for a while longer. I'll add some oak chips to the next carboy when I rack it over.