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can I ask how long you've been at it making wine?

Mystery solved. Did some surgery with sanatized tweezers and grabbed that sucker. Boatboy24 nailed it! Sneaky grape skin. whew... all is good....

I'm 52! and yes, carboys are a good workout at times.

Yes I am hooked! Wish I started at a younger age. So much to learn but will keep me out of trouble I suppose. :ib

Thanks all!. Yes, there is a stopper and airlock onboard. hoping its a grape skin but funny how it shows up white. I will try to retrieve it with some long tweezers to confirm. At my inexperience, you can tell that I am easily panicked at this point,

Anyone got an answer? I hear crickets.....

I am in process of Malo Ferm (about 6 weeks in) and noticed this white ball of a substance floating on top of carboy. Wine is a Merlot from Gapes and fresh juice. Its been there for a few weeks now and hasn't grown any larger. Any Idea of what it may be? Thanks in advance! Rick

I've been making wine for about 10 months now and I'm fascinated with the whole process. Started with a few Winexpert kits and then fresh juice from Chile in May (Chilean Merlot). This fall I went all in and made 3 batches. 1- 108 lbs of Malbec grapes, 2. combo fresh juice and grapes Merlot and...

Interested in the Bladder press. Let me know if still available

Thanks for all your posts. Went to local brew/wine store today and discussed with them. He stated that I may be slightly panicking and to give the wine some time. The grapes and juice I bought from them come form very reputable vineyards out west and they sell a boatload of wine juice and grapes...

So what can I do?

Noob here and I'm looking to see if pH and TA values change with time. I recently purchased a vinmetrica TC-300 and used it last night to get some reading on some wines I'm making. Wine #1- Chilean Merlot -Ferm back in May 2016, Malo Ferm until late July. Racked and aging on oak chips ever...

Great advice! live and learn for sure. thanks all!

whew, thanks guys... have made about 8 kits so far and cant believe I did that. Rick

New winemaker here. I messed up. I made a 6 gal batch of Cabernet/Sauvignon (World Vineyard). At the same time about 3 days after I made a batch of Pinot Noir (World Vineyard). Anyway, when it was time to go to step 3 and add sulfite, potassium sorbate and fining agent I did so and degassed. All...