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Sorry if this has been addressed before, but was wondering how much water I should use for a MLB starter? Morewine pdf instructions online says 250ml for 2.5grams, but the pdf for VP-41, the straining that I’m using, mentions 20x weight. I’ll also be using acti-ML. Thought it was also...

Hi, I just pressed my wine yesterday and on the two carboys that are not showing much activity I noticed the slightest film even those these are very topped up. Picture attached. Should I be concerned? I was planning on MLF, so I don’t want to sulfite this just yet. The chunkier stuff just...

Hi- I’ll be attempting MLF for the first time. I have VP41, acti malo, and malo plus. All the ingredients I have are suited for 66 gallons of wine, but I have about 28.5 gallons currently. Should I just use half the ingredients or would I have higher chance of success if I used all of the...

10 lugs- 8 cab sauv 2 syrah. I have a cheap ph meter that registered my ph at 3.75 before I pitched the yeast. Did all the normal things- yeast starter, fed the yeast, regular punchdowns. Temps never exceeded 83/84. Current gravity is very close to 1.0. Tomorrow I press, but when I tasted the...

I feel like the volume in my DemJ has contracted somewhat given how cold its been recently. Just wondering if anyone thinks the amount of headspace in the attached picture is worth worrying about?

Its freezing here in the northeast and my game plan was to transfer my wine this weekend and maintain the proper level of free SO2. However, with a ph of 3.88 and TA of 6g/L, I really want to avoid additional TA dropping out of the wine, which I think will happen in my basement given how cold...

I know obviously the sooner the better, but I'm curious if there is a point at which, even if you have low TA and High PH, adding TA is not advised because it won't integrate well into the wine? As I mentioned in a separate post, my Zin/Cab/Petite Syrah is currently at 3.88ph & 6g TA. I'm ok...

I finally worked up the courage to take the SC-300 out of the box a couple weeks ago and tested 1 carboy of this years wine. My pH was 3.88- when I tested at the crush back in October using my $20 Amazon pH pen, I got the same result, so no surprise here. I did take a TA and free SO2 reading...

So the Mrs. has been paying attention to all the wine talk recently because I was fortunate enough to have wound up with the SC-300 as a birthday gift! However, it's still in the box, because I am a bit intimidated. I've got a few questions.... 1) any general tips/advice I should be aware...

Does anyone have experience with the bottling setup in the attached link? https://morewinemaking.com/products/3-spout-bottle-filler-blue-painted.html?site_id=5 At $130, it seems reasonably priced when I think of the time savings and inconvenience of the bottle wand/auto siphon combo that I...

Are there any negative consequences to pressing before your hydrometer registers 0.99? I imagine that the grapes will finish there as fermentation continues in demijohns & carboys.

Last winter, I had my first experience with wine diamonds. After they dropped out, my wine seemed to be noticeably flat and lacked mouthfeel. Given that my wine this year has a PH around 3.85, I don't want to lose anymore acid and I don't want to correct for acid (trying to make do with just...

I was planning on doing an MLF, but with a PH level (no clue about TA) of around 3.8/3.9- do you think it should be avoided? My understanding is that MLF only increases PH, and I wouldn't want to do that considering I'm close to 4.0. This is for 85% Zin, 10% Petite Syrah, 5% Cabernet...

I did the whole morewine rehydration process at 104, add 1/2 volume of must to yeast and got temp of yeast started with 18 degreees with an ice bath. Must at 62 starter around 78. Is it ok if my must hangs out around 62 for a little bit? I know the min temp for the yeast I believe is 68.

Just finished the 2017 crush. 85% Zinfandel, 15% petite Syrah, 5% Cabernet Sauvignon. 20 lugs, around 60-65 gallons. Sulfited in 5 gallon batches with 1.65 grams of Kmeta. Brix was 26.5, ph was 3.86. Just a cheap ph pen from amazon- but I'm concerned the ph is too high. Should I just leave...

Ahead of Friday's crush, I've been prepping all week. I cleaned our 350 Liter fermenter last night and tested out the cheesecloth I purchased on Amazon as a cover. It turns out, the cheesecloth is only 1 yard wide and the 350 liter tub is slightly wider. I could overlap it on each side and...

I came across the following sanitizing solution in the Winemakers Answer Book "3 grams of KMETA + 12 grams of Citric Acid or Tartaric Acid" and then "Rinse with clean water after applying to equipment" A few questions: 1) This is the first time I've ever seen instruction stating that I...

Thank you all for your answers to my recent questions. I have another one. I plan to destem 20 lugs by hand (with help of course)- it will likely take a solid 8-10 hours as it does every year. Based on this- would you recommend adding enzymes & kmeta at (1) the very beginning based on...

As it relates to the calculation of SO2 addition for the must, I feel like I've come across conflicting information between 2 different sources- the More Wine Redwine Guide Manual & the Winemakers Answer book by Alison Crow. -->Morewine Guide states that .33grams per 1 gallon equates to...

I've seen a lot of references for "x amount of grapes" yields "x amount of bottles", but I was hoping someone could bridge the gap for me in terms of how they get there. I'm really interested in knowing how many gallons of must I should expect to have from 20 lugs of grapes (for yeast...