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Hi Guys, So this year was my first time making wine. I've made beer for a couple years now so I understood the basics in terms of sanitation and yeast. 2 neighbours and I made about 90 gal of pressed wine. A friend who makes wine gave me an old 225L wine barrel that he didn't need anymore...

Ok i did some follow up. The grapes all came from lodi CA. They came from various vineyards ib the area. So with a quick Google search i got a number to a few vineyards in lodi and gave them a call. I told them my situation and she said that all the grapes in that area are coming in low on acid...

Ok so I've done the adjustment and based on what i got im very confident that its the grapes and not my readings. So i decided to try adjusting one batch 165L by 0.1%. So i dissolved 165g of tartaric acid into some warm water and mixed it into the batch. I stirred it very thoroughly and drew off...

Well its a brand new hanna phep 5 atc meter. I got it about 2 weeks ago so it should already be calibrated. As for the solution im using 1/5n. Which i guess works out to 0.2. The instructions say if your using 1/10 you need to double the amount. Ie 2cc = 0.1% instead of 1cc. Im going to make an...

I didn't calibrate it with both. I just have the 7.01 solution. I could go buy the 4.01 but its about an hour drive to get it. Would it really make that big of a difference.

They are from California. Im using cab sav, merlot and zin. I live in Vancouver Canada and got them from an importer. He sells a lot of grapes every year. Well known in the area. Im new but does it have to do with the fact that the varieties we picked are not very acidic. If one of the grapes...

Ok i calibrated my PH meter again. I used the 7.01 buffer solution. I did check on the must. My reading was 4.84. I re did the TA test and diluted the 15ml sample with 50ml of DI water. I got exactly the same results. If anything its just under 2ml. Im using 1/5n hydroxide solution if that makes...

Thanks for the replies guys. So my TA procedure is this. I took a sample of must and strained and used a coffee filter to get 15ml in a small beaker. I then add 4 drops of indicating solution. Then i drew out 10ml of hydroxide. The initial PH reading of the sample is 4.69. Using my PH meter i...

Hi Guys, Ok so today was the big day. We went to pick up the grapes today and came back with 33 legs. We did 11 of cab sav, 11 of merlot and 11 of zin. We had them crushed and destemed at the store and then combined them into 3 large primary fermenters once we brought them home. First thing I...

Hello everyone, So as I've said in a few other post this is my first time making wine. I've pretty much got everything equipment wise. Got the press, primary fermentors, carboys, refractometer, hydrometer, digital PH meter, acid test kit and a bunch of other equipment. What I haven't got yet...

Um so I'm guessing that would be a no on needing a long 2 week starter like the article I read suggested. Its the only place that has mentioned it. Both the morewine pdf and home winemaking step by step don't suggest that long. Morewine suggests about 30 min with acti-ML. Thats probably what...

Hey Guys, So Ive been doing a lot of reading in preperation to do my first wine from grapes. I'll be doing a cab sav/merlot blend and am planning on doing MLF for it. I read the article on E.C. Kraus http://www.eckraus.com/wine-making-malolactic-fermentation/. The one point that I haven't...

Hey guys, So this year will be my first attempt at making wine. I've been brewing all grain beer now for about 2 years so i have a fairly good understand of fermentation and sanitation. As is my style i want to learn to do things from scratch. So Im going to be making red wine from fresh grape...

Hi Guys, So just an introduction. I've been making home brew all grain beer now for about 2 years and felt this year I would try my hand at making wine. My Captain at the firehall makes wine from scratch and has been doing it for years so it didn't really take much convincing. After letting...