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No table attached ?! but I will look it up! Today's SG @ 1.028 , so I'm thinking 3 more days and we should be ready to press. Again thank you stickman, I would not have done this without all your help with YAN.

Sounds like a plan ! thanks Johnd !

Yes I followed your recommendations and so far so good ! I will check the seeds tomorrow when I check the SG again. Since I'm adding Malo no K-meta after racking right? Thanks for all the help!!

day 8 and SG down to 1.038 Must temp 80-82F and always have a big thick cap. Have been punching 3x a day. Smells and taste pretty good so far. Here is couple questions: At what SG/Brix should I press?? (1.000?) Also when do I add the Malo bacteria? Right after pressing or after I rack it...

I have a control temp room that is set to 75F right now, the must temp hasn't changed always 80F (should I bump the room temp to help increase the must temp to 85F?) I do have DAP in hand for "emergency" but was planing on using Fermaid-O for my next yeast nutrient addition. SG morning...

So here is what I've done so far: Received the must (2 pails of Syrah from Brehm) on 7/20 (still almost all frozen still) temp 30F on 7/21 morning was thaw out and temperature at 60F brix 25.8 and TA 0.5 (not sure about the pH using the strips but around 3.6 and YAN 52 Adjust the must...

Glad that stickman send me the link to this thread ... Just got 2 pails from Brehm Vineyards of Syrah grapes but my YAN is 52mg/l here is what was recommended : Fermaid 6.5g - 6.5g - 3.0g DAP 6.5g - 8.7g - 8.7g Since my YAN is really low , should I break this in 6...

Woww Stickman ... you are the man !!! I'have been reading everything I can find and learned a lot. But always nice to have experienced people sharing info with you. Thank you very much.:db

Thank you very much !! The people here on this forum have been extremely helpful !! Glad I joined !!:h

Ok ... Should I start with the fermaid k that comes with the Additive Pack or use DAP first ? Thank you very much !

I chaptalize mine at SG 1.022 , it went up to SG 1.038. But only 2 days latter was down to 1.010 (according to instructions on the kit I should rack at 1.010) so I "press" the grape skins and rack into a carboy. Did I press of the skins and racked to early?? I check it today (5days after...

I'm doing 2 pails of frozen must (10gallons) and I order 2 of the Additive Pack for Brehm Frozen from MoreWine. It comes with Go-Ferm and Fermaid K. Should I also add some DAP? Also assuming the quantities you suggest is for one bucket correct? As far as the Brix , I will add some acidulated...

I think I will adjust the brix but leave TA and PH how it is for now. Thank you very much JohnD !

How is your WineEasy working for you? What do you like and dislike about it? Just doing some research before pull the trigger on one of those! Thanks

Can you share your experience with your WineEasy so far? How do you like it? Thinking on buying one ! Thanks

Hi everyone , I just order my first pail of frozen must from Brehm and it will arrive here wednesday 7/20/16. I've read lot's of info regarding the necessary adjustments but would like to double check with more experience wine makers. Here are the numbers: Syrah - Brix 26 TA 0.52 PH...

7/13/16 @8:30pm Punch down the cap Must temp 74F Room temp 74F SG 1.010 - Time to rack the wine into the secondary carboy Clean and sanitize equipment Siphon the wine into the carboy Using the brewers bag I press the grape skins and raisins Added 2oz of french oak med toast cubes...

7/12/16 @9:50 Punch down the cap Must temp 74F Room temp 73F SG 1.020

Thank you , I was worried about the temps !:slp

I've just follow the instructions. I guess in this case (Amarone) the chaptalization is done to increase the final ABV. Maybe someone with more experience could comment on this?!