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I have tested all 4 of my reds and my two Marquettes have less than 30 Malic acid. The other two (? Frontenac & ?? other)have about 160. The bacteria was pitched about the same time. I don't really have any reading material about what to do now. I am assuming I add the K+sulfite to the...

In detailing the box vs using fresh red grapes, why do we not add the Malolactic Bacteria to the box wine kits but we are suppose to with the fresh grape juices? In my readings, it says that you normally add this bacteria to most all reds and a very few whites. One of them you said (appleman)...

We currently live in Grand Island, Nebraska. The soil is suited more for corn, beans and wheat. We are so flat that the winds blow hard and cold during the winter killing a lot of the better grapes. Hot during the summer too. We know we cannot grow the good Cabs, that is why we are trying some...

The Frontanec were not ready but the person who I got them from insisted that I picked them already! I did not pay for them and for a trial and error run, why not. I also had to pick the Marquettes also when I was told they were ready. The vineyard that I bought them from had the Hispanic...

The Brix was 24 ph 3.2 or 3.3. acid level 12.6 and SG 1.082. I used a Red Star Pasteur Red on one bucket and a Red Star Premier Cuvee on the other. Pitched the yeast Sunday night and have been punching down the must cap 3 times a day. Again thanks for all your help! kathy

My next question. I picked some sevyal blanc and marquette grapes last friday. I pitched the sevyal blanc with a yeast the I now read does not like ML fermentation. I read that it needs to be fermented with the ML bacteria. What do I do now? Also I got some Marquette grapes. I don't know...

We are still not sure what grapes are what. We get the impression the owner of the grapes does not know either which makes this even more of a challange. The Total Acid is high so I have used a little Calcium Carbonate to help lower it. Have not checked it yet but a guy at a local wine supply...

Not sure on the white, he could not remember what the white is and was going to get back to me on that one. Part of the reason I was holding out. Everything was right but thought one more week would help the PH come up a little more. It is 32 right now. SG is 1.08. Balling 20. I work Tuesday so...

Your right, we tested the red grapes and the brix were not even close. I did not test the ph due to the fact the brix was not even close yet. We did test the white wine grapes and they are on the money. Our press arrives wednesday or thursday so we are going to wait till next weekend to start...

Thanks for the pointers. We are getting the grapes from a guy who is starting a vinyard (hes a dr) but does not want to do the work of making the wine himself. He is waiting until next year to actually start the wine process so we have free reign to pick whatever we want. We are going out there...

I have made some of the boxed wines but have the chance to make wine from fresh grapes. I do have lots of questions. I have read so many things and different recipes that are so different. I have several questions about everything. I have read to crush the grapes and ferment that must, I have...