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Hummmm. I squeeze mine pretty good too at the end. Perhaps that is it. Didn't think of that. Thanks!

Mine has not reappeared yet so hopefully it is done. I was really nasty looking the first time! Did your kit come with the grape pack? Just a note. SG of .994 is not really early. I would call that close to finishing. I generally follow the instructions that say to rack at 1.020, although...

I got with Gorge at FVW. He's never seen it. He went to the manuf and here is their reply: "Hi George, Not to worry - it’s normal, RARE, but normal. The white substance is from the skin pack; protein overload. I have seen this in my travels with retailers in Ontario, Canada - once racked...

Thanks. I added more Kmeta, it was already at 40PPM, after filtering. I'll wait and see.

And the experts say......?

I usually don't use a clarifier other than bentonite or peptic enzyme. In this case bentonite. On occasion I will use a clarifier but I have nothing in my notes to that effect about this batch. Which leads me to believe I didn't. But could be mistaken. It is a Showcase Barbera and the...

Pics. Thoughts?

Oh no! As I began to filter it I looked down in the carboy and there is stringy white threads on the surface.

Ok it tasted fine, young as fermentation ended about 6 months ago. I've read about pellicle and it seems to form on the surface of the wine/beer and is lumpy. There is nothing on the surface, although the surface area is only the ID of the neck in a PET carboy, and this is fine like a powder...

Have not yet but I guess I will have to. Solution if it is? No off odor at this point.

See attached. Hope is not a strategy but sometimes it is the reality.

I've searched the forum but don't find exactly what I have. I have a carboy of Barbera that has a white or cream colored film on the shoulder of the carboy. They are swirls like I have seen on other threads but they are not on the bottom. I only have about 1" air gap and my so2 is at 40. A...

Gives me the itch for a new one!

If you followed the kit directions they will be good and have everything in them you need. The other suggestions/ideas to make them better will depend on what you prefer. Experiment.

I've got several Vadai barrels and here is my 2 cents worth. I started with a aeration/oxidation tester for so2 and moved to an SC100 because I already had Ph meter. If I had to do it all over I would go with a SC300. I feel being able to test fso2 accurately when using barrels is a must. My...

It is pretty tart but most are not that low. Thanks for the info.

So the recommendations for additional so2 are not necessary? Are they there to make it as beginner proof as possible?

When making a kit, recommendations are for an extra 1/4 or 1/8 tspn of kmeta if you want to cellar for over 2 years. This from George and others. This of course is very general. Since I started measuring the amount of FSO2 I have not found anything regarding what the level should actually be...

I rack to my barrels when its time to take one out as I always have plenty to age. I was told that it does not make any difference if you barrel early or late in the ageing process. I have found that to be true, as best I can tell. Since the time in the barrel increases with each batch...

15 minutes by a timer, but my slow and steady was nothing compared to the video. Maybe just a matter of interpretation. Once I cranked it up I got more accurate readings.