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I probably already know the answer to the question in the subject line, but I figured I'd put it out there and see if any advice/solutions that could help out. The situation is this. I have a Malbec that is about a month away from being bottled. Just did the most recent test and came back...

Let's just get to it. A couple of days ago, I added the Fermaid K to my Merlot grape must to late, at about 8 Brix. Not wise I now know, but after researching, all I found out is that it's not a good thing. (can be food for unwanted organisms). But the one thing I can't seem to find info on is...

I was wondering if anyone had some insight on a Malo ferm that seems to be taking a long time. I am about to enter week 8 of the process. (3 gallon carboy of Malbec wine). I started out using White Lab Malo bacteria and Opti Malo nutrients. The temperature was on the low side (62 degrees) that's...

Here's a dilemma that I faced yesterday. We did our first press a couple of days ago. I let it sit for about a day and a half and then started the first racking, to get the wine off the gross lees. I was going into a 3 gallon carboy and started with roughly 3.75 of pressed juice. I figured I...

I recently purchased a Refractometer from Morewine (the RSG-100/act. #MT700) to help in my early wine making adventure. Here's my issue. I calibrated to 0 and when I did, I definitely saw the hard line between the blue and white areas when I looked through the eye piece. But as I use it to...

I was wondering if I could get some insight into my fermentation that is happening. My concern is that I am 2 and a half days in after I pitched my yeast and caps are forming and it looks like things are happening but my temperature is at 63 degrees (thermometer in the must). I figured by now it...

Good day, I am posting a general starting out question. I have been interested in wine for sometime now and I think I want to get into the process more and possibly make a career change into the industry. The creative process of making wine is what interests me the most, followed by the...