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Hi All, Can you please recommend me a non vacuum pump that will be able to filter white wine thru a 10" filter housing with a .45 micron filter in it. I have the shurflo and it was able to filter the wine thru a 1 micron but not the .45. Thanks

It looks like he is using .1 NaOH in that picture, not .2, or am I reading that incorrectly? Also do you know why you multiply by .75? Thanks

Is the below a correct way to test for TA with a PH meter: Calibrate PH meter with 7.0 solution Take 15ml sample of wine Add to it 20ml of distilled water Slowly drop 10ml of .2 NaOH into the mixture until PH reads 8.2 Each ml will represent .1 of TA in the wine ie if i use 5 ml...

One other question. After MLF is complete, or for the wines that i am not putting thru MLF what temperature should I keep them at until i bottle?

Thanks for the replies so far! This is from grapes. I did add yeast nutrients. I am at work but from memory my ph initially was around 3.6-3.8 for the wines. My TA acid readings were .95 for the Merlot and .9 for the Sangiovese blend. I had miscalculated and added a little too...

Hey Guys, I have some questions now that I have my wine in the carboys. I made Merlot, a Sangiovese/Cabarnet Sauvignon blend, and Chardonnay. I pressed the wine and let it sit on the gross lee's for 3 weeks. Next time i will only let it sit for 2-3 days. I have a sulphur smell...

naperwineguy, thank you very much. That manual was very helpful

Just wanted to see when everyone does their frist racking. I completed proimary fermentation, pressed and put into carboy's with airlocks. How long do you guys wait to rack the wine off of the gross lee's. I've read anywhere from 1 day to 3 weeks. Bubbles are still going in the airlocks...

I have mine in an open top fermenter. I am going to switch to a closed lid with an airlock. Not sure which MLB i will use , i am going to the store today to buy one and i will try a MLF. This is my first time making wine so i have a question on the MLF, when do i want to add the...

I had read 2 seperate places on the net that had said to cool down the pressed white wine for 24hrs and then rack off into the fermenter and add the yeast. So far everything looks good, i'm going to take a SG reading tonight. Thanks for the Replies!

Bought 2 lugs of Chardonnay grapes on a whim when we picked up our merlot and sangiovese grapes. Unfortunatly didn't read up on how to make white compared to red wine. We crushed, then pressed the chardonnay grapes and then put the juice in a regular primary fermenter. We did not...

One more question, let both the primary and secondary fermentation finish before possibly cold stabilizing it or is the cold stabilizing done during secondary fermentation?

Thnaks for all the responses everyone! Next time i will be sure to add 1/2 of what i think and go from there. It was the end of a long day of crushing the grapes, but i should have known better. I am making merlot and a sangiovese/cab blend. This was the merlot wine that i added the...

Please Help. We crushed today and measured the level of acid at .5% so we added 1tsp of an acid blend per gallon of must. We had 10 gallons of must so we added 10 tsp. Just tested the acid level a couple of hours later and and it is too high at 1%. What can i do to fix this problem? Thanks!

Please Help. We crushed today and measured the level of acid at .5% so we added 1tsp of an acid blend per gallon of must. We had 10 gallons of must so we added 10 tsp. Just tested the acid level a couple of hours later and and it is too high at 1%. What can i do to fix this...