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Lots of foaming... fermentation was stronger then expected.. Barrel was 3/4 full (should have been 1/2 full).. cloth started expanding held by elastic.. had to slowly release the elastic.. or probably end up cleaning walls.

Pushing the Boundaries

hmm...thought splash racking helped removing the egg smell. Didn't realize it would do more harm than good. Thanks for the input

Interesting..I will look into it thanks

Field Mix: Zinfandel, Merlot, Sirah. Yeast BM45, Nutrient Fermaid K, used twice once at cap formation and at a third depletion.

I also used Reduless hoping it would get rid of the egg smell, I have $1000 worth of wine at stake here. When I first detect the egg smell I filtered the wine, sulfited and splash racked twice. a couple of days later checked had less but still egg smell. Did like you guys and order Reduless...

Frontenac grape, MLF 3 weeks now. MLF finished, in a couple of days will do another test to make sure, will then transfer into demijohns.

Been reading hear and there.. Do you guys add Ascorbic acid and Potassium Sulfite together to protect your wine?

that's what I was thinking.. the faster route is so overwhelming.. got to stop cutting corners and do it right the first time.

Question, when using reduless, do I really need to dissolve it in water? can I dissolve it in wine first then dump it directly in the carboy.

Question on MLF, when I started the SO2 was at 14 ppm. I'm now in my second week. I planning to check the SO2 again to see if it isn't to low. My question is.. what if its to low, if I need to increase the SO2, how high should I bring it.. without harming the MLF.

Make sure your probe is plugged in well., unplugged your probe and reinstall it well in the socket.

Will only add all of the mbr31 and not the nutrient. thanks all

Question? pouch MBR31 Once the pouch is opened it seems that i can't really reseal the rest till next year. what would happen if I use all of the pouch (MBR31, 2.5HL for 66 gallons) into 30 gallons of wine. Also what would happen if i add all 10 grams nutrition (Leucofood) into 30 Gallons of...

Its my first time doing an MLF. need some advice if this procedure is ok. for 30 gallons of wine. Rack off the gross lees from secondary. Make sure wine temperature is within 70-75F 1. Check wine SO2 is below 20ppm 2. adding 4.54 gram of nutrition (Leucofood) into 30 Gallon wine, mix well...

Hi, all Got 20 lugs of Frontenac grapes, should I keep it pure Frontenac or should i do a field mix? with another 4 lugs of a different grape? ex: merlot or Syah. Not sure here any input would be appreciated, thanks

Could I make an Acid/Ph adjustment once the fermentation is over in the primary ? (wouldn't the test results of the juice be more accurate?) and then do an MLF in the secondary.

I'm realizing making wine from grapes once a year isn't enough practice to learn. I'm glad this wine forum.. it compensates the missing practice. Cheers

Since i bought this Ph and Ta tester nothing seems good anymore or normal.. when I had no Tester things were simpler and the wine was good.. don't know anymore...

Bought grapes 24 lugs(36lb) the brix was 24-25 range after crushing brix 23 is this normal? (must mixed in blended) Ph 3.92, TA 4.2g/l is this acceptable? if not how much tartic acid would be needed