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CHECKED IT THIS AM, TEMP UP TO 74, IT HAS THE HISSING SOUND NOW, THE SG IS STARTING TO FALL, THE GRAPES ARE STARTING TO SWELL,ALL OF THE RIGHT SIGNS. SHOULD I KEEP IT AT THE TOP END OF THE TEMP RANGE OR DROP IT BACK TO THE MIDDLE OF THE TEMP RANGEOF 70?? THE JUICE SMELLS QUITE INVITING. CANT...

STARTED MY MM MASTERS EDITION ALL JUICE GRANBAROLO YESTERDAY, CHECKED IT TODAY AND IT HAD A PRETTY GOOD HEAD OF FERMINTATION ON TOP, STIRRED AND ADDED RAISINS. CHECKED LATER TODAY AND THE FERMINTATION SEEMS TO BE SUBDUED. NOT MUCH GUNK ON TOP ANYMORE. HAVE MADE 2 MM RENAISSANCE AND 2 MM VINIFERA...

I will rack it to another carboy andadd the potassium metabisulfite, I am assuming that ifI dont add the sorbate then I will not need to top of the carboy. It is only after adding the sorbate that you need to top offthe carboy? Is that right? Thanks for the help and the welcome!

I started an MM Chianti on 03-30-08, racked to the carboy after 4 days(04 04), SG of .994. I did not add any chemicals and it now has about 1 1/2 inches of sediment. Have done a couple taste tests, good wine, still has the carbonated taste to it. It has cleared to the point that it looks like...