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Sorry for not replying sooner. I'm using muscadine grapes. My fruit wines seem to require large additions of sugar as well (1-2 lb/gal). Edited by: space

I appreciate the info. Does anyone know about sugar adjustments at commercial wineries? I've got a 50 gal batch going and it took forever to stir sugar in. They have to use something else in huge batches.

Thanks guys. How would I remove the nitrogen later on? Any ideas on the other questions?

Straight nitrogen? Any idea of how much to use and how to get it out?

What kind of gas should I use when I have a significant area exposed to oxygen? I've heard co2 is no good as it tends to infiltrate the wine. I've been told argon and nitrogen ( I think) are a good mix and will not settle into the wine. Does anyone have any recommendations or a how-to for...

I'm having the same issue with blueberry using the red star mont yeast. Fermentation started intially, SG went from 1.09 to 1.07 and stopped. I let it sit a couple days then added more energizer and yeast. Nothing happened. Any ideas on how to start this back up? Yeast is fresh.

Thanks.

Question.... If you're suppose to add the k-meta first, how long after should you add the sorbate? Also, when de-gassing, should that be done after racking or before? It seems like de-gassing would stir it up if doing before.

Well, the first batch of blackberry I made is doing great. It is really dry now. I've transferred to secondary. Still some activity there, but has died down over the last day. SG was @ 1.01 prior to transfer, Free SO2 @ 8 ppm, TA at 6.5, PH down to 3.04 (IIRC). Should I wait until the first...

Thanks Wade and Appleman. Yes, it did take quite a bit of acid blend to get to 3.4 TA. So as it ferments, the PH will increase and TA will decrease. Should I adjust it to 6.5-7.0 TA after fermentation is complete, dropping the PH again? The TA already seems low to me but I didn't want to affect...

Wade, that was the PH and TA's prior to fermentation. The PH of the blueberry dropped to 2.65 after increasing the TA. I started fermentation just a little bit ago. I'm using a digital PH meter calibrated yesterday with 4.01 and 7.01 solution. I'm using a minititrator for TA which I calibrated...

So I just started two new batches... Blackberry 1.09 SG 3.39 PH Free SO2 38 ppm TA 3.1 ppt Everything looks good, tastes great, acid is low. I added enough to the batch to get the TA to 5.3 ppt, resulting in my PH dropping to 3.01. Blueberry 1.085 SG 2.97 PH Free SO2 41 ppm TA 1.6 ppt...

Thanks Wade.

Thanks appleman.

I cannot decipher what you said in either post.

Waldo, do you remember how much water you had to add when using 42 lbs of grapes? Also, I'm curious why you had to cold stabilize the wine...was the TA wayyyy out of whack? Edited by: space

Scuppernong, Carlos, and Noble of the muscadine species.

Thanks appleman, there's a TON of helpful information here and I'm happy to be a member. I figured that would be the case as far as back sweetening, I just wanted to make sure. One more question if you don't mind.. How much water is typically added to a 6 gallon fermenting bucket when using 4-5...

I need to be able to consistently back sweeten my wine year after year, producing the same wine. How can you do this on a commercial basis? Also, when experimenting with wine, what variables do you change other than SG? Will different PH, SO2 levels, TA change the taste appreciably? Thanks...