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Thanks. I will do this. These have a low TA of 5 so it seems like sound advice!

Thanks I plead ignorance. I am sure that would be preferential. I have some tartaric acid I could add in a small dilution to make up the difference. Technically speaking I doubt such a small addition of water would have much impact numerically on pH but qualitatively I guess it could be important.

Not sure what that is.. I was going to add purified Springwater but added purified drinking water instead. 1/2 gallon to my expected 5 gallon final yield.

I will definitely get the additional nutrients I also added some water to bring down the sp gr below the initial 1.112

Thanks for the feedback. My starting TA is 5 which I thought was pretty darn low. Would that be an issue with MLF? I’m using DAP nutrient. I know a lot of people prefer the Ferm K (I guess it was cheaper). When do you start MLF?

So I live in St. Louis Missouri. For the last few years I have been picking fresh Chambourcin grapes from a friends vineyard in Illinois. This year because of the odd weather his crop was pretty wrecked So we ordered some Kings River California Cabernet grapes. My first time making a Cabernet...

Enjoy this one was a complete mistake @dcbrown73 looks like dandruff but I suspect yeast

I'll try to do some more testing and follow the levels. My friend Larry the grower was really sold on the 71B. I must say I tasted his 2012 Chanbourcin and it was over the top fantastic. He also uses pectinase to improve the extraction any thoughts?

Hi I am new to chambourcin and fresh grapes in general. Picked 100# here in southern Illinois. Grower recommended lalvin 71b-1122. The Brix is about 21 - added 2# sugar. It's a bit tart but I don't have a way to measure pH and acid. He never adjusts and has had good success. How important is...

Winexpert Eclipse Lodi Ranch 11 Cabernet Sauvignon Winemaking Kit. I have not ordered a wine kit though the prices and shipping and selection are very tempting I try to support my local supplier when I can.

Would love to have the Winexpert Eclipse Lodi Ranch 11 Cabernet Sauvignon Winemaking Kit!

Egg white and Bentonite I know this is a pretty old thread but any advice on avoiding Chitosan in a kit that has no Kieselsol? I am making a Barbera from WE. I have succeeded in the past using Kieselsol followed by eggwhite. WE recommended Bentonite as an option but I was wondering about...

My Eclipse OVZ is now 3 months bulk and 2 months in the bottle and is really smoothing out nicely. Definitely will better with another few months. Amazing how that wonderful aroma during fermentation persists in the bottle. I'd love to try their Barola that was mentioned. Anyone with experience?

Love the crosswalk light comparison. Thanks for the info. I try to only hit the button a few times. Maybe it's time for talking carboys?

Thanks for the info and the perspective I look forward to a little more literacy with regard to yeast options. Does seem like they rush the bottling from everything I have looked at. I decided to keep the OVZ in bulk for 3 months then bottle.

So I'll just add that I'm a novice. The Eclipse OVZ was my first kit but the EC1118 worked beautifully. Could someone elaborate what the difference is between the three types mentioned. Also fermaid.

I am working on the RJS Cellar Classics kit Chilean cab Malbec Carmenere. It was a great buy at about $100 at my local supply shop and I think is turning out really nicely.

Egg whites? I'm up to 3 carboys now but I can see where it's headed. My eclipse OVZ is beautiful in its Carboy bulk aging. But not very engaging. It is now sharing the work bench with a Carboy of Chilean Carmenere from RJS Celler Classics. It's a blend with Cab and Malbec. Still clearing...

Jumby I think I'll try 3 months in the carboy for my first try. Jim I like your math. I better start clearing storage space in the basement now.

Love Zin Thanks for the replys. Yes I used the kit bentonite in the primary. I do like the idea of bulk aging. Of course then I'll need a fresh Carboy for my next batch. How long would you let it go before bottling and would you leave the oak in it? Also what temp range would be best for aging...