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I'm partial to Cellar Classic and Mosti Mondiale. Cheers, SB

I registered for the email list and followed you on pinterest. Cheers, SB

Any suggestions for cleaning up my winery? New tubing is a no-brainer. What about sanitizing the contaminated vessels. Iodophor? I am wary of bleach.

Yeah that seems likely.

Crazy. I guess I'll put some lysozyme in both and then check TA. I am really surprised that the Carmenere could be going through MLF a week after putting it in the carboy from primary.

My results are below. They are inconclusive in my opinion. I ran malic (M), lactic (L) and tartaric (T) acid standards. Next I ran the WE "Barolo" in question, and then an RJS Carmenere I just put in the carboy after primary. I played with the contrast and took color and high contrast B&W photos...

By "appear" I mean it did not evolve bubbles with agitation or during bottling, which I have seen before in wine and mead with residual gas at bottling, but obviously one can never be sure. I would not hesitate to agree with you if not for the lack of CO2 in first sample I tasted and the...

The wine spent 6 months in the carboy over several rackings and appeared fully degassed at bottling. The first bottle sampled had no gas. Also, the change in flavor and acidity was stark from December to now. I think it's more than poorly degassed wine.

Good ideas, thanks. I read somewhere that to prevent tartrate crystals kit wines are often heavy on malic acid, though I am sure it's not quite that simple. We'll see.

Thanks Tom, I'll take another bottle and check pH and run chromatography. I presume that kit wine should normally have very little tartaric and lots of malic acid so if I see high pH and lots of lactic acid MLF is indicated? Thanks, Colin

Hi NS, I found all of that information as well. However, the wine was fermented to dryness (1.098 down to .995), I tried the wine in late December 1 month after bottling and it tasted tart like a young Barolo-style wine should and had no carbonation. The bottle I just tried the other day had...

Hello all, I just opened a bottle of WineXpert LE 2012 Nebbiolo that I bottled in mid-November. It has developed a spontaneous MLF in the bottle. I can tell due to the development of some butterscotch flavors, reduction in acidity, and slight carbonation. I think this may be due to the use of...

Perfect, thanks guys.

Thanks, that's helpful to some extent, but I'm trying to figure out if my wine thief and sulfur burner will fit in the bung so I need the actual diameter. Thanks, Colin

Hello all, Can anyone tell me the bung hole size on a 23L Vadai Barrel? I saw one post that said 1 5/8" for a 5 gallon barrel, but I wanted to double-check. Thanks, Colin

Good stuff, thanks. Apparently no one has made the CC showcase version. It seems like they are all good though.

Thanks, Rocky!

DoctorCAD, where did you get the bucket? Carmenere is a fairly low-acid varietal. Could you have a lot of dissolved CO2 still?

Thanks Dino, it seems like I wouldn't go wrong with either RJS kit.

Thanks for the response. I tend toward tannic wines myself, so that's useful, though the difference in age between your two wines is large. I guess I was just surprised the EP, which is the higher end kit, has dried grapes while the Winery series has wet, but I take your point that it doesn't...