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How much Sodium Metabisulphite do I use to rinse out the barrel? I used 1 teaspoon with a gallon of water amd rinsed out the barrel. I then racked my Super Tuscan over to the barrel. It's time to make another batch!!!!! Thank you for the help!! Gary

Hi, I just racked my Old Lodi Zin from the barrel to a carboy to bulk age. I have a Tuscan in the carboy waiting to get racked to the barrel. My question is what do I need to do to clean the barrel between batches? Also how long can the barrel sit between batches? One more question, is there...

I just talked to Vinmetrica and what they said was what Mike was suggesting. Take a representive sample of the must, skins, seeds and all. Blend it and filter it through a course filter, like cheesecloth and use that as your sample.

Thanks for the help everyone. Rocky I have a couple of books that I have purchased but unforchantly they don't always give you the details. In this case if you go back to my original question, the answer seems to be you test just the juice and not everything, but if that's true then why would...

I don't have any uncrushed grapes.

Thanks for the tip!! I'll have to remember that next year.

I have high ph in both batches but the ta seems to be inline with what I would want. Do I add tartaric acid and if so how much per gal?

I found another filter (actually it was to remove the egg yolk from an egg) I could use and it worked. The Zin is ph 3.92, ta 6. The Cornell is ph 4.04 and ta 7.6.

It's too thick to go through a coffee filter. I waited 30 minutes for the last sample to clear and it never really did. I'm wondering if I'm doing something wrong.

Thanks Mike. One batch is zin grapes, the other batch are grapes from Cornell which are hybrids. How exact does the measurement for the must need to be? The problem I'm having is that the pipette doesn't have a large enough opening to allow for the must to be drawn up into it. Something like a...

I decided I would test ph until I had the right procedure for the ta. The ph for one batch is 4.04 and for the zin grapes it is 3.92. Is the ph too high? If so what do I use to lower it?

This is the first time making a wine from grapes. The grapes are from my yard and I have a question on how to test for TA. I just got home from crushing/desteming my grapes. Also I have a Vinmetrica SC-300 to do the test with. The question I have is the instructions state to take 100ml of the...

I have a new barrel so it will only stay in the barrel for 4 weeks initially. I have seen posts where people put the wine back into the barrel after bulk aging.

First, thanks for the information Mike. I have a meter to read SO2, TA and PH. How often should I test and what should the levels be at?

I put sulfites into the secondary fermenter, do I need to add more in the barrel?

I'm ready to put my wine into my oak barrel. It's been in the secondary for about 25 days and is clear. Is there anything that I need to do besides rack into the barrel. I've seen some mention of so2 levels. Do I need to measure the so2 levels before I rack it? Thanks, Gary

Lol, I think on my first one I'll keep to the instructions. I do think in the future I may want to try and see what the differences are if you speed it up a little. Thanks

It's been a week since I started the clearing process. it seems weird not to be doing anything. Do I just let it sit there for the next couple of weeks? Thanks

Thanks for the advise Tony and the link. Very good information!! The first kit was CC Old Vine Zin with the skins. We're not really into whites so I'll probably wait before I do a white.

I think I'll go with the wine kit at least one more time. Does anyone have any suggestions on which Syrah or Barbera kits they would recommend? Thanks, Gary