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Picked these up at Gino Pinto this morning

First time using this yeast and seems to be running a little hot. Basement is in the upper 60's

Everything went up this year especially the juice pails

I crushed on 5/4 pitched rc212 on 5/5 two days later when fermentation was starting to kick in i added vp-41 then pressed on 5/10 racked 3 days later and stopped seeing little bubbles thinking mlf might have stalled i stirred it a few days still nothing i did a chromatography test and came up...

I picked up 252 lbs of cab sav at Gino pinto's last Saturday pitched RC 212 and co-inoculated with VP-41 MLF I used Go-Ferm for the first time to hydrate my yeast all seemed to go smooth checked with a hydrometer today and was at 0 brix so I pressed and ended up with about 16 or 17 gal I'll let...

Just picked up 4 juice pails checked PH with a meter at 4.05 can I lower the ph with an acid blend if yes how much do I use I have 24 gallons and they are 42 degrees right now This is the acid blend I have.

Called Corrados this morning and was told they just learned they would not be getting any Chilian grapes or Juice pails this year, I then called Gino Pinto and they had no more grapes and a limited amount of juice pails so me and my brother in law took a ride down in the pouring rain and picked...

I have 23 gal chilian shiraz from juice pails and grapes that has been vacuum racked twice and in demijohns bulk aging since May 2016 tonight i grabbed some with a wine thief put in a glass with 1/4 tsp K-Meta and it fizzled like it was just finished in the primary I took another sample out of...

I picked up a pail of lodi sangiovese juice and hydrated and pitched a pack of ec 1118 am I going to have a problem this is my 2nd batch of wine and Im not sure what yeast goes with what. Can I adjust with a packet of pastuer red or should I just let it be and see what happens?