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So I am ready to press tonight, but just thought I'd pick up a few pointers from those experienced in this. I'm only pressing approx 86L (22 GAL) of must and have a #35 ratchet press. It seems pretty straight forward but any pointers always help... someone had told me to line the inside of...

Ok - numbers time & what to adjust. Must temp is up at about 60F now - should be mid high 60s by tonight Brix (after adjusting): 24.5 (S.G 1.102) pH : 3.5 (digital meter) T.A.: 5.0 (approx - test kit) I would be comfortable with lowering the pH a bit since I need to raise the T.A., but how...

This is a 2 part Question: #1, I just received some de-stemmed/crushed Cab Sauv & Cab Franc last night, and the temp was still pretty cool (54F) this morning. I will re-take the temperature but am not sure how long is too long to wait to pitch the yeast, and if I should help accelerate the...

So I am getting prepared to bottle my 5 GAL of strawberry wine which was started in June - it is smelling and tasting fantastic. I tested last night, and am wondering if I should adjust anything before bottling. Results: S.G. = 1.030 (reading pretty high I think, used a refractometer...

Coming up will be my first attempt at wine from grapes (Cab Sauv and Cab Franc blend - Niagara grown), and my 2nd wine ever. First was a Strawberry wine started this year, which I am very happy about so far. I have been developing a process throughout the last month or so by (what feels...

So either I miscalculated or secondary fermentation is taking longer than expected and I have to leave for 3 weeks. In the event that I can't have someone check the SG while I'm away and rack it once it's done fermentation, would it be better to rack early now before I go or have the wine sit...

Hello all! First post about my first wine here, so be gentle :b I'm happy to say that so far my 5 Gallons of strawberry wine (from fresh fruit) "seems" to be going well, aside from the subject title. Starting S.G. was around 1.090 and just racked last night (Day 6) into a glass...