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Same wine, filter first batch comes out sparkling, filter the next 6 gallons it's cloudy, I don't get it. bk

I have several carboys of White wine that has not been "Cold Stabilized" it's time to bottle, what is the consensus, does white always need to be run through the "Cold Cycle" ? bk,

About 2 months into MLF, same wine and some of the carboys have and some don't? I guess it wont hurt. I'm thinking about cleaning off the mold, as best I can and blast it with SO2? If the MLF anint done too bad. bk

Is this a deal or what?

I have a couple of batches of white and red that I can't get the MLF to finish, do I give up and sulfate it or go for a second batch of MLB? bk

Don't ask me how but I added the wrong MLB to the Pinot and Cab. I planned to add VP41 to the red and VP31 to the whites. Here's the questions: 1. Is MLB similar to different strands of yeast where the may actually get in competition with one another? 2. Should I just dump in some VP41...

Picked 180 lbs of Chambourcin yesterday, I'm figuring I need 3 packets of Pasteur Red and only have 2, I could throw in a package of Lalvin BM $4X4 or EC1118 or go with the 2 Pasture Red and get more tomorrow, what does the forum think? bk

The darnedest thing I ever threw a leg over, I will taste the wine when I get brave enough. bk

55 gallon Minimum Cayuga 2016 Juice Fall Vintage $7.25 One vessel 55 gallon Minimum Chardonel 2016 Juice Fall Vintage $7.25 One vessel 55 gallon Minimum Vignoles 2016 Juice Fall Vintage $9.50 One vessel 55 gallon Minimum Valvin Muscat 2016 Juice Fall Vintage...

What is going on with this wine.

Picked up some Chilean white and red juice today, does everyone add Bentonite at the beginning ? If so how much ? bk

#1. At the start of fermentation ? #2. Midway through fermentation ? #3. After pressing ? #4. After the first rack ? #5. Do you vary with red or white? #6. What's your favorite MLB ? Thanks. bk

Anyone interested in picking up some Chardonnel and possible Vignoles or Tramenette juice from St. James Winery in Missouri this week ?

I picked up my juice at St. Louis Beer and Wine making supplies today and it was well on the way with fermentation, I was not able to test for acid (yet), has anyone done this? My numbers: Grenach SG 1.060, PH 3.65 Pinot Grigio SG 1.070 PH 3.65 Pinot Noir SG 1.060 PH 3,63 Thnaks. bk

What's better, leave white must in the buckets, that was started Monday, for a few extra days without stirring or rack it to a carboy early? bk

This look like a great idea for juice or whites or am I missing something? bk

What would be the overriding reasons to do MLF on some Chard juice I got from our Grapes.com boys? bk

I'm a little shy of enough MLB for my Pinot, I have some older Liquid MLB that has been in the fridge, can it hurt to use it, does it go bad or should I throw it out and be done with it? bk

I have two liquid MLB packages that are stamped 2012 and says to use within 6 months, you think it's still good? bk

I know no Potassium Sorbate after MLF but how many garage wine makers use it in their wines? bk