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Thanks. Should I unicorn and rebottle? Does an extra 1/2 inch risk oxidation? I know of people that do 1-1.5 inches for beer

I use the all in one wine pump I bought from Steve. I thought I was consistent but it seems to have settled.

This may be an ocd question but... I have varying head space in my bottles after bottling...due to settling I believe. Some bottles have almost no space between the bottle and the wine. Some have an inch. I read ideally that it should be 3/4 inch space for temp fluctuations. But does a...

Thanks everyone. It was only due to laziness. I bottled half and it has been sitting waiting for me to bottle the other half.

Hi all: How long is it ok to store wine in carboys before bottling? I have some from 2015,2016 and 2017 still in carboys and was planning on bottling but I'm wondering if its too old. I bottled what i needed approx 1 year after completion but saved some. Any advice is appreciated. Also...

Will I see bubbles in the airlock? How many days until that happens

Thank you so much for being an asset to our community!!

I added my acti ml/vp41/water to each carboy with a table spoon then stirred. When I stirred, some ran out the top when I displaced the wine w the stirring rod. Do you think that mixture diffuses in to the middle well enough or did I lose it all

Any thoughts on enoferm alpha? Reduces vegetal and enhances fruit and mouthfeel.

Do you just sprinkle CH16 in? Or do you go through the acti ml opti malo song and dance

How did you measure it out? I can only find quantities for 66 gallons--did you measure it precisely into each carboy?

My issue is my wine is perfectly topped up in 6 gallon carboys after racking off gross lees. I want to add my culture for MLF. CH16 says I can pour straight in while VP41 says I have to rehydrate w water and add opti malo and acti ml. I don't have room in the carboys to do this. Why the...

Suggestions?

Does the white labs culture work? I have been using vp41 w acti ml and opti malo plus the last few times w good success. But I only have 12 gallons this time and to measure such a small quantity and hydrate w water etc seems like it might be difficult would be easier to just pour in the white...

6.5 days-----

.990. Pressed. Double win. Amazing color

Does the cap falling always coincide with being time to press? I don't want to risk oxygen exposure...if brix still 0 can I completely fermentation after pressing??

It's not a green apple taste....it's a similar acidity to biting a green apple but not the taste of an apple

Looks like your fermentation was very fast...did the temp get real high...I bet the yeast got stressed and were in overdrive leading to H2s.

Seems so obvious now! I was trying to save a step...