Search results

Stopped by the hobby shop at lunch. No MLF until Friday. They didn't recommend adjusting pH until after MLF and thought the wine would be fine for a couple of months without sulfites while MLF is happening. Guess I'll just add the culture and see how things look / taste at the end of the year.

What's the down side of high pH? Is it just spoilage? I was hesitant to add tartaric since I thought the wine tasted a bit acidic and the TA was in the recommended range. I was going to hold off on kmeta until I did MLF. The shop near me has WLP675 and also one from Lalvin. Since it can...

Thanks for the reply. I didn't measure anything during my last batch of wine since I was just following along with everyone else. This year I decided to do some reading and follow good practices, but my numbers seemed off. I think I'll pick up an MLF culture at the shop tomorrow and go that...

I recently racked my wine (Merlot) after about 3 weeks in the secondary. According to the hydrometer, fermentation is done. I snagged a pH meter from work and used my acid kit to measure TA. I came up with .625% - .65%. I keep going slightly over when adding the NaOH, but I'm pretty...

Just wanted to give an update and ask for a little more advice. I decided to add kmeta after the crush and then pitched my yeast the following day. I did test brix and came out with 23. I also used my acid test kit and got around .6%. I wasn't sure I trusted my results since I wasn't sure...

The link that robie provided was great. I also went to my local beer / wine hobby shop and talked to them. They also agreed on adding Kmeta and adding my own yeast. In addition, they said to check the Brix or SG of the must and adjust to 22-24 Brix to get the proper alcohol (don't want...

Thanks for the replies. I have been doing some reading about adding the Kmeta. It sounds like I'd add this right after we crush the grapes to kill off the wild yeast and also any bacteria that may be in there. Then more is added during various racks (every other one is what I read). If I...

This is my second year making wine with the in-laws. They make their wine the old school way. Basically, we purchase crates of grapes from a vendor (California grapes), run them through a crusher and keep the crushed fruit in sanitized barrels for a week. The following week we press the fruit...