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I am bulk aging a Merlot from a kit, pH=3.4, TA=7. Been aging in a 20 L oak barrel since November 2014. I racked in April, and at that time added 1/4 tsp KBMS. When I put into the barrel, I decided since pH was low to go with an additional 1/8 tsp instead of the 1/4 tsp. Since then I've...

Ok, planning for the making wine with fresh grape juice I'll be picking up in April (Luva Bella). Thinking about making a Malbec and Pinot Grigio. Suggestions on what yeast to use? My initial selection: Lavlin ICV D-47 for the Pinot, and Pasteur Red for the Malbec? Recommend using...

Finally made it onto this site. My father in law - Rocky, who is a member, has been encouraging me to join for some time. He is the one responsible for introducing me to wine making. It's a wonderful hobby, at once exciting and intimidating. The more I read, the more I realize how much there...