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Thanks guys, this information will be very helpful in guiding me through this crucial and important first step in my wine process. Last years batch was not quite what I had hoped for so this time around I feel better prepared and confident. One thing I would like to is get a better...

Yup I read about it being quite a nutrient starving yeast, I'll use Go-Ferm and Fermaid-K as my supplements, does anybody know how much Ferm-K I need to add for 100 Liters? BTW I also get my stuff from More Wine.

Hi Guys I'm looking forward to making some cabernet sauvignon but unlike last year I'd like to experiment with a new yeast BM-45. Has anyone used this yeast before and if so are there any particular recommendations or things I should look out for? Carlo

I'd like to know when to do my second racking. This is a batch of Cabernet Sauvignon where conditions for MLF were not favorable so I placed my carboy in a cool ,dark and dry place it's been there for a month and I could see a substantial amount of sediments down at the bottom. I would like to...

Is there some procedure before adding them to my carboys. I remember reading somewhere that they have to be washed or boiled to sanitize them.

What about the extra tannins are different roast better suited for this purpose?

I would like to add oak cubes, my lab report says oak aging and some extra tannins can help give a better taste to my cabernet sauv. I'm confused as to what type of oak cubes, French, American or other, heavy, medium or light toasted. This is my first time so I'm not sure which is best for my...

As usual you guys never let me down. Now I have enough info to make some kind of rational decision. Thanks to all.

Will any kind of apple juice do?

Hey guys don't leave me hanging like this. Can I still introduce the MLB?

This is a cabernet sauvignon wine the PH is 3.67, 12.6% alcohol/volume, volatile acidity 0.5g/L, residual co2 0mg/L. Planing to use Lalvin Bacchus.

To late guys I added the sulfite this morning forgot to check the forum. But I'll still run the MLF as per the lab report recommendation. (this is a creditable wine Lab) What side effect can happen if MLF is not successful?

I just got my lab test results and I was recommended to add 15mg/L (ppm) to my wine which has zero so2 present. My quantity is 20 liters. This is pre MLF. I get a result of 0.52g of sulfite. Can someone please confirm this value.

I'm using this for the first time am I suppose to dissolve it some water or do I sprinkle it directly on the must?

Wade you don't know how welcoming those words are to me, yes I did sulfite. I'm using Lalvin BC212. The must temp is 62 degrees.

Thanks again guys but as you can see from my other post "Troubled Cabernet" I got other issues to take care of and running out of time.

I thought of doing the very same thing but I could only do it tomorrow after I get home from the office that will be a full 30 hours without adding my yeast cause I have to buy some tartaric acid. Am I screwed?

Acid blend or tartaric acid alone? What about the 25 Brix should I bring it down say to 24. I would have to recalculate for acid.

Just finished running the tests one more time. I even cooled the juice to the calibrated temperature of the hydrometer and still 25 Brix. Re ran the acids still very very close to my previous readings.

Hi I just did some tests on my Cabernet Sauvignon the Brix is 25, T.A. .42, PH4.1. What's the best way to correct these numbers?