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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...

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...

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

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...

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??

I added my sulfite and stirred it in to prep for bottling....but now I can't bottle because I agitated the lees? How long do I wait? Do I need more sulfite if I wait a week?

I have been victim of under nourishment and H2S and also over feeding causing aggressive fermentation leading to stressed yeast and H2S. I want NO H2S this time. Please share your feeding schedule. I have Go Ferm and Fermaid K. Was going to use GO ferm with a total of 1 g /gallon fermaid K...

I can't get lallezyme ex in time...I will be starting fermentation today--adding yeast. Can I add lallezyme a day after the yeast? Is there something I can use in place of it like peptic enzyme?

Advice on yeast. Locals here say always use RC212 w any red. I have had good experience with that before. I also have d254. Trying to decide. I want to avoid H2S at all costs. Also--I crushed yesterday but can't get goferm or lallezyme ex until tomorrow. I was going to hold on...

Got 5 lugs of petit Syrah Can someone check my work and answer my questions? 1) I calculated it to be 12.5 gallons finished wine so 18g must...added 7/8 tsp k meta to kill natural yeast 2) brix 24-- good 3) pH was 3.75 with TA 0.9 Does that pH TA make sense? I bought the NaOH maybe 1...

Would you filter cab sauv/Malbec? Crush was last May, going to bottle some in April for a family event. Also, I sulfited 1/4 tsp/6 gallons at last rack in early January--should I add another 1/4 tsp at bottling? I figure it can only help--that small amount shouldn't affect taste right?

I keep a gallon jug aside for topping off carboys after sampling, racking, etc. Once in a while I drink a glass from the jug. How long is wine good for in the jug? I know a bottle of wine definitely goes bad after 3-4 days of opening, so how can this stay good for months? Should I keep...

I have 18 gallons--was gonna toss 3 stix in for 8 weeks.... Right amount/time? Safer to use two stix for recommended time as you need time to get appropriate integration? Do I sanitize? What is the hole for--do i tie to a string or just drop all three in my steel tank?

Of my 110 liters, the bottom 10 liters are disgusting. Cloudy pink gritty liquid. Is this all gross lees? Or is gross lees just what is at the very bottom? How much wine do you expect to lose w first racking to make sure you don't transfer the disgusting wine at the bottom?

My fermentation went fast -- Brix 23 on Friday, 8 on Saturday, zero on Sunday 0 to -1 today. When would you press? Do I need to wait until -2? Part of me want to press and get it away from the gross lees as soon as a can since I had a h2s issue and make sure the wine is protected from...

Pitched BM4x4 on Thursday. Cap formed Friday added 1g/gallon fermaid k due to company recommendations. This morning, H2S smell, temp 92 and Brix down from 23 to 8 What did I do wrong and how do I fix this? I added another 1g/gallon fermaid k and might get some ice bags. As much info as you...

Currently making 72% Sangiovese and 28% Barbera from grapes. I was planning on using BM45 as I was told this was the best for Sangiovese. Then I started reading and found it is high risk for H2S. This freaks me out. I see BM4x4 works similar to BM45 but less risky w h2s. Also see RC212 and...

I crushed 400 lbs of grapes. I've tried a bunch of formulas giving me a range of 37 to 50 gallon of must and 22.8 to 30 gallons of wine. What formula do you use? How much must and juice do I have....want a ballpark for calculations