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Thanks for the info! My main concern now is that maybe I have an equipment problem, specifically with my pH meter. I had an acid test kit in my supply cabinet, so I tried that as well...and while I obviously can't get as specific a reading as using my mini-titrator, the measurement I wound up...

Sure...19 lbs blueberries, 1.5 tsp grape tannin, around 40ppm potassium meta, Lallzyme EX-V enzyme, and enough water to bring the must level to 6.5 gallons. That's about it for now...I usually add some acid blend, but like to measure the acids and pH before doing so, and that's where I sit right...

Hi folks...just started a Blueberry wine, and prior to pitching my yeast, am seeing some weird numbers for both pH and TA. I have both a handheld Hanna pH meter, which I just calibrated, as well as a Hanna mini tritrator to test total acidity, which I also just calibrated. The pH meter is...

I was looking at two kits...one is the Winexpert Select Premium Sangiovese, and the other was the Mosti Mondiale Il Toscano (which is mostly Sangiovese). Anyone have experience with either/both of these kits? Realizing all tastes are different, just curious of others opinions of these kits and...

Hi..thanks for the quick reply! Ok, so let's get some particulars out of the way. I started with about 17 lbs of blueberries, added 9 lbs of sugar along with pectic enzyme and 50ppm of meta (verified with a Hanna titrator). Let it sit for a couple of days, then pitched the 71B yeast. In...

Making a blueberry wine for the first time, and I've read lots of articles both here and on other sites about various issues folks have had when fermenting blueberries. I started mine about 10 days ago...starting brix was 24, and after moving along moderately for the first week, it's really...

Hi folks, Thought I would throw this out there and see if someone has any ideas. I just started a new batch of wine on Monday, a zinfandel that I am making from sun country concentrate. My s.g. was 1.096, and I am using WL 749 Assmanhausen yeast.I made a yeast starter the day before...

Assuming you are usinga Winexpert kit, they recommend minimum 6-9 months for the Pinot Noir, and probably most other reds as well. The reds in general definitely benefit from some aging (as you would expect). When I made my first batch of wine, I made a Washington Columbia Riesling, which...