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Hi all, after making only fresh grape wine for many years I've decided to a stab at a kit this year. I picked the Amarone En Primeur kit and will be make 3 of them together so I can bulk-age in my demijohn. Question with fresh grape I always balanced my must before fermentation making sure ph...

Making my first Apple wine. Used fresh apples and a few lemons. Crushed added peptic enzymes and campdem tabs and been macerating for 1 week. Measure the TA and ph today and im sitting at 3.1 ph but my TA is only .32. If I add tartaric or acid blend my Ph will sink lower. Any advice? Thanks

Primary is done on California sangiovese grapes. Tested PH and TA and I'm sitting at 3.76 and .62 TA. Thoughts, Should I add some tartaric to bring the PH down a tad and acid up before starting MLF?

Just crushed my sangiovese and I have a brix of 25.2 a pH of 3.98 and TA of .62 I'd like to lower the brix slightly and the PH to about 3.5-3.6 ... How should I go about this? Distilled water? Acid addition with distilled water? Thanks

Hi looking for fresh grapes. Unfortunately i'm in Canada/Montreal and all the importers have stopped supplying them. Anyone know where I can get some shipped to me. I have a warehouse in Champlain NY where I can have them shipped. Looking for Sangiovese and Zinfandel. Thanks

Noticed some H2S from my syrah/merlot which is going through MLF right now. Should I wait for MLF to finish or add the Reduless now or should i wait for MLF to finish. The reason I ask is because the documentations says to rack after 72 hours. Is it OK to rack during MLF? Any suggestions? Thanks

Last year was my first year making wine. So I wanted to experiment. I made two 54-liter batches of RED ( Merlot/Cab/Sangiovese) one with MLF and one without. Turns out the MLF made a huge difference. After some reading I think I can try to start MLF as long as my SO2 is not to high. If that's...

Paper Chrom. confirms my MLF is complete .... My PH meter reading is 3.2-3.3 after calibration. 2 questions .. Should I adjust TA/PH? How much SO2 do I need to bulk age before bottling? Thanks

Can i guess or approximate when MLF is done or do I absolutely need a kit? Its tough to find one locally here in Canada.

So I pressed 2 weeks ago and then 24hours or so later I racked off gross lees. My wine has been in airlock carboys since and all I've added so for is some tartaric to bring up my low acid levels a little no sullfites yet other than pre-fermentation. I'm sitting at around 3.3-4ph right now and am...

My dad makes old school (russian roulette) wine. No sulfites no yeast no MLF ... This year his wine has a funky stick ... like a sulfury burt smell .. could filtering with my minijet fix this? Can anything fix this? Thanks

Need some advice ... Just pressed and let my 2 batches (separate primary containers) settle and tested PH and TA. Both were fermented with RC212. Both test 3.5-3.6 for PH on my PH meter which is calibrated and both test low in TA based on Acid Test Kit and using the method below. I'm getting...

I know that varietal/yeast pairing is common ... does the same go for LMF bacteria or will anyone do? Thanks ... Anything else I should know about inoculation and maintaining MLF? Thanks

What do you guys use to punch the cap. I've been using my hands but its so messy and im always worried i haven't wasted sanitized my hands properly. How delicate is must? I assume if my hands are not perfectly clean i can introduce bacteria or something?

Day 4 of Fermentation of my merlot/cab/sangioves is still going strong but i did detect a slight egg smell when pushing the cap down last night. After the push down and a good stir i couldn't really detect the smell much So far the only nutrient i used was fermaid-k 1g / gallon spread over 2...

From what i read when you reach 0° Brix, it is time to press. Is this correct? Thanks

Any advice on cleaning a wine press i inherited from my uncle. I doubt it was ever cleaned. Thanks

I just got my grapes (merlot, cabernet, sangioves) crushed and added my k-meta. I tested with my hydrometer and it looks like its right at 1.100. I'm planning to add my yeast (RC-212) and oak-chips tomorrow. What do you guys think? Do I need I need a yeast nutrient? The sales guy at he...

My dad (italian european) has been making red wine for 30+ years (sometimes great, sometimes not so great) at home and he's never used any yeast or any sulfates. I understand that just because he's never used them it doesn't make it the optimal way to make wine. I'm making my first batch...