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Hi All, I recently obtained 15 gallons of frozen syrah. These were thawed, mixed thoroughly together, then split into 2 7.5 gallon batches. Before pitching the pH was ~3.4 and the TA (determined by NaOH titration to pH 8.2) was ~ 0.65. One pail got Lalvin ICV-D21 and the other got Lalvin...

Hi All, I recently got a vinometer to estimate percent alcohol in finished wines. Yesterday I was bottling 3 wines: pinot gris, a blackberry, and a blueberry. According to my starting specific gravity readings, the pinot gris (no sugar added) should have been around 12%, the blackberry...

I've got 9 gallons of Pinot Gris that is almost ready for bottling. Before fermenting I set aside some settled juice to sweeten with. I figure I need to add about 750ml of juice to my 9 gallons of wine. How can I clarify the juice so I don't cloud up my nice clear wine? Maybe I should have...

Hi all, I've got blackberry wine that appears to have finished primary fermentation after a couple of weeks. It has a SG of 0.997. Despite that, I'm getting quite a bit of bubbling in my air lock. I'm thinking this may be a natural malolactic fermentation going on? If so, is this a bad...

Hi all, I've got a batch of blueberry wine going that has been fermenting for a month now. It is currently at SG of about 1.03. A the rate it is going, I expect another month or so before fermentation completes. Most of the fruit wine recipes I've seen say nothing about adding sulfite once...

My wine (pinot noir) was started from 10 gallons of Brehm frozen must. Primary fermentation went normally and the wine is now dry. I started MLF 10 days ago and it appears to be proceeding as there are fine bubbles perking in the wine. I've been stirring the lees every 3-4 days. The TA and...

I'm considering two frozen pinot noir musts from Brehm Vineyards. Option #1 has Brix: 25.8 TA: 0.64 pH: 3.77 Option #2 has Brix: 22.0 TA: 0.89 pH 3.18 #1 appears to have a high sugar which could be lowered by dilution with sweetened acidulated water I'm guessing? That should...