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I made 8 gallons of Sangiovese from frozen must last spring, and i am going to bottle it this weekend (hopefully). I am having a bottling party and was hoping to bottle it! The pH is 3.34 and the TA is 7. It tastes a bit astrigent. Is this a young wine taste or should i reduce the acid? Please...

I had the fortune of picking the left overs on the vine after this vineyard filled it's contracts. I have 20 gallons of syrah grape must and decided to experiment. I have 10 gallons fermenting on VR21 yeast, 5 gallons on VRB yeast and 5 gallons fermenting naked on wild yeast. Of course, the 5...

Has anyone used Go Ferm or another yeast nutrient to help in a stuck MLF? I can order the Optimalo online, but I have Go Ferm on hand right now. I've pretty much done everything to help the MLF process, but it stopped producing bubbles about 2 weeks into MLF. Chromotagraphy is still showing...

Has anyone ever oaked with the spirals during MLF? I heard it is good for the following reasons: impact of MLB helps the wood's contribution to blend into wine, the crevices in wood provide environment for microbial growth.

I would like to get your opinion on adjusting TA prior to MLF. I bought 7 gallons of frozen must (sangiovese), which had a low TA (5.4). I adjusted the TA prior to primary fermentation. Fermentation is now complete, and I will be pressing tonight. My numbers from testing last night are as...

I had to tell everyone, because I think all of you would be the only ones to get somewhat excited:-) I received my buckets of frozen must from Midwest Supply, and they are fermenting perfectly (knock on wood). My entire house smells like a mix of baked bread and a wine cellar. Love it!! I've...

I will be pressing 10 gallons of grape must, and would like to use something other than the rental press at the local home brew, which was disgusting! I read a post on this forum about using a couple of buckets as a press, but can't seem to locate the thread. Any ideas?

Since I am now addicted to wine making, I would like to start batch number 2, so I can utilize everything I learned (before I forget by next harvest). I was interested in using a grape pail from midwest supply. I was interested in their 2008 Charles Smith Cab Sav. The cost is reasonable and the...

I'm caving and buying a pH meter. Does anyone have experience with these pH meters? The checker pocket sized pH meter is available at the local brew store, but I noticed lots of great reviews on the PHEP 5 meter. Is the PHEP better than the checker?

I was looking to purchase a malolactic chromatography kit. None of my local home brew stores carry one. Anyone know of a good online source?

Hi - I'm making 5 gallons of wine from Syrah grapes. After primary fermentation, I pressed the wine and decided to try MLF. Prior to MLF, Malic acid was over 500mg/L, TA was around 8.5 g/L and pH was 4.0. After MLF the Malic acid is 0, TA is still 8.5 - 9, and the pH is still 4.0. I use the...

Hi All - I'm making Syrah from grapes, and I just started MLF (day 2). I decided to taste the wine and it tastes something similar to everclear mixed with a little bit of grape juice - not good! The smell is fairly nice - a little musty! Color is more purple than deep red! What is the wine...

Hi All - I'm a newbie (first batch) at making wine, and I have a question about topping off the wine in carboys. I am making syrah from grapes, and I just finished the primary fermentation and pressed. While trying to pour the pressed wine into the carboy, a significant amount landed on the...

I was planning on starting out with a wine kit this year for my first wine making experiece, but I was able to get my hands on 150 lbs of WA state Syrah grapes. I plan on crushing and stemming at a home brew store. If there is anyone who has any tips and tricks on using Syrah grapes, I would...

It looks like WA state is getting ready to harvest this week or next. I'm new to making wine (and completely clueless), but totally excited about giving it a try. I would like to purchase juice from WA - preferably reds. Any advice?