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After stirring the must 2x a day for 2 days, I got home yesterday and saw that fermentation had begun. I've maintained the stirring so far even though I'm not sure of the purpose for that. Is it necessary for all wines or just certain ones? Plus, I knew that pH levels will affect enzyme...

Admittedly Julie I haven't been stirring as religiously as I should be, but when I have been it's been with a wire whisk and vigorously. If I'm not mistaken, stirring should create free radicals from the dissolved O2 and break down preservatives, or am I way off? I did rehydrate the yeast the...

I just started a 3 gal batch of dragons blood as per the recipe from dangerous dave. The only way I varied from it was that I added 3 campden tabs before fermentation like every other batch I've made instead of after. This was more of an oversight than anything else. I added EC-1118 and after 2...

thanks guys. looks like I still have a lot to learn... Like I said, I'm fairly sure it has happened a few times (SG measured in the high .99s, then it started bubbling slowly again), but I'm not positive. I'll check my local supply stores for some MLB.

I've had some batches of wine undergo mlf (I think) all by itself, and others that didn't. There's been a definite improvement when it does occur. Question is, is there a way for me to induce it? Also how can I be sure that it is occurring without taking a sample? I usually make small batches...

Here is my official post. :r

thanks for the warm welcome everyone. Believe it or not Runningwolf, I live about 2 miles from the Lakewood Rod and Gun and have never eaten there... Don't get out much. What can I say? bkisel... There is a lot of vineyards in the northern part of the county, all along the Lake Erie shore...

Hi all. My name is Steve and I'm from Jamestown, NY. I have been making wine for 3 years now (all country wines) and have just started my first batch of grape (wild). I'm eager to learn everything I possibly can, so thanks ahead of time for your input