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Really, I didn't realize you shouldn't had sorbate if you did MLF. Hope I didn't screw up some earlier reds I made. So, if this is the case. How should I calculate the needed K-meta to add to stabilize it?

I haven't check the TA again. That was the only test I didn't perform. Sorry, I missed out something critical before... 6 gallons (filled to stopper) I don't usually add K-meta during racking because there is residual K-meta solution left during sterilization of the carboy. This has seemed...

Thank you both for your feedback. Per your advice I've run it through some tests (fwiw it tastes wonderful). Interested in stabilizing and letting it relax for another few weeks. Here are the results: pH 3.25 @ 58º (~3.32 adj) ACCUVIN FREE SO2 - 28ppm CHEMetrics Sulfite Titration - 17ppm...

Hmmm, didn't realize that. All the levels are right where they should be so I'll go ahead and stabilize it asap.

Sorry for the newb question, but this is the first fresh juice batch that I'm making and wanted to get some feedback on timing here. I started the 6gal batch back in Sept '12 and it's gone through all the major stages, and knock-on-wood is shaping up really nicely. Put it through MLF...

Looks like most are not until the Fall. Will have to check back in a few months.

I live in southern CT and was wondering if anyone here knew of upcoming competitions in the area over the summer, into fall. Quick google search didn't come up with anything specific. I do know that the Durham Fair does accept entries but that's about it. Thanks! Steve

Resurrecting the thread, as I'm about to start a bucket of Chilean malbec next week, and researching yeasts. How did the blending workout?

Thanks for all the insight everyone. I'll be starting a batch of Chillean malbec from fresh juice, so I will opt to try a different yeast with that. Cheers

Thanks, I'll give them a look!

Thanks for all the helpful feedback. Next time I will definitely consider a chromotography test kit. Anyone post a link on here to a preferred kind? Def had to warm up the wine as it did very little at 62deg for 2 weeks. I brought it upstairs and at ~66 it went through it very efficiently. 5...

For the past few batches I have been just using bottles from my local supply shop. For $16 I can get a dozen OK bottles, but they are nothing of much quality. The glass is cast irregular and they are REALLY light/thin. Can anyone recommend a vendor that would offer a better bottle, low quantity...

Good tips. I'll give it a stir, and give my S02 test a whirl and see what it comes up with. Also, as I understand it will affect the pH... is that something I need to monitor through MLF, or just test at the end to see if I need to adjust before aging? I'm looking for a smoother, more drinkable...

I started Malolactic Fermentation on my French blend a few weeks ago, right at the end of primary fermentation (1.01SG). It's been quietly sitting in my basement wine room at about 62º. Very tiny bubble are floating to the top, and I get the occasional *blip* from the airlock. I was told...

Reviving an old thread, but it's that time of year again. Getting my first batch of Chilean Malbec juice this May. Malbec being one of my favs, I want it to turn out really great. I've absorbed a good amount on the MLF process, however I wanted to confirm a few things. 1) Is MLF the way to go...

Thanks for the responses. My original intention was more about a change of mind rather than some creative blending. However, that's a great tip regarding splitting the batches in case I actually want to do something like that! For now, I'll just say lesson learned, and hope it comes out well...

Just started a kit with a French blend of mourvedre, Grenache, syrah. Once again it came with the popular ec1118 yeast. So I kicked things off with that today. It works well in the cool temperatures of my cellar and gets it down to 1.01 in a week. Wasn't until a friend of mine started asking...

Thanks for all the tips people. Great idea about hitting up the restaurants. I might just do that next time. I ended up picking up the bottles at Maltose Express (a local CT brewing supply shop) and I'm not sure what price I saw before, but this time it was fairly reasonable. At about $16/12...

Thanks guys! Some good tips. I've thought about using collected bottles. It's EASY for us to accumulate enough (we probably collect 3-4/week). But it is a major pita to take the labels off. Even though I should be frugal considering this is my first batch... I'd just assume but some fresh...

Spent a good time searching for what I figured was a very common question. But, unfortunately nothing came up directly answering this question... There is a local place to me that sells bottles, but they seem pretty pricey at ~$4/bottle. Found a case of Bordeaux/green bottles, 750ml on...