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Hey mmadmikes1, Is it a 1/4 tsp per gallon or 6 gallon carboy?

Thanks Guys, I am going to add the kmeta and call it good.-Bruce

Hey Rocky, I just checked the SG and it was 1.010. Not overly sweet but sweeter that I usually drink.

Hey mmadmikes1, I just figured it was an easy insurance policy. Does the sorbate add anything that I might not want ie: slight taste or something like that?

Rocky, I will check the SG and let you know. This is the juice bucket that I had a stuck fermentation with last year.

I have a 6 gallon carboy with a sweet Cab. Sauv. I think I need to add some sorbate before bottling. How much should I add and is there any other instructions you all have ? Bruce

Haaa Not a chance. I will send you a bottle of wine if they do. Make that 2 bottles.

I have experimented in cheese making a little and it was fun. I made the simple Queso Blanco. It was so easy and tasted great. Especially when it was still warm spread on crackers. It was good cold on salads also.

Heres to a good season for the Pats :try :b

Hey Julie, I checked the side of the bucket this am and it says Ingredients: grape juice, sulfur dioxide and possibly citric acid. I don't see anywhere where it says anything about yeast. I guess that's a good thing (or not a bad thing) because now I can add the type of yeast I want.-Bruce

Hey Julie, I will check the buckets when I get home (at work tonight) but I didnt think that there was any yeast added. They are the Regina Buckets.

Hey Dan Thanks for the reply. Not really sure how long. Not to long though. I know that the market that has the buckets has them now and I would like to get a few before they run out. I bought 2 buckets last year and they were the last 2. 1 merlot and 1 Cab Sauv. The Cab started to ferment in...

Hello all, If you buy juice buckets and they are not frozen, can you freeze them wit no ill effects to the juice? Last year I got lucky and got the last 2 buckets that the store had. This year I would like to get a few buckets early but might not be able to get to them right away. Just a...

Hello All, I just moved my Cab Franc into the fridge for cold stabilization. I noticed that in the bottom of the glass there is some fine lees. After thinking about this for a little while I'm wondering if at this point the wine should be totally off any lees. I put the wine in the glass...

Hey everyone, just wanted to say hello. I used to be on FVW but was off line for a few months while I was studying for a promotional exam. Its good to be back and good to see some familiar names. Just a quick update on my stuff, I have 6 gallons of Winery Series Wash. Merlot. That has been...

Thanks Wade,The temp is down to 84 now. This must went from 1.098 to 1.010 in about 58 hrs. Is this super fast and ok or is it faster than you would generally want a must to ferment down ? This is only the second time that I have started with grapes so kind of a new experience for me. ( the...

Hello all I have approx 16/17 gallons of Cab Franc must fermenting right now in a 35 gallon barrel. The temp of the must is staying at 94/95 degrees. This seems rather high to me. Is this ok or should I try and cool it down a bit somehow?

I SECOND THAT Waldo. Thank you all for all that you have done,are doing, and will continueto do.

Well I started a yeast starter to try and get my stuck fermentation going on my cab bucket. I didnt see much activity except the pinpoint bubbles on top of the wine in the starter. I used the champagne yeast from red star and after reading about it online I am a little concerned. I read that it...