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I have three carboys of Malbec that was made the end of September, racked the end of December and now it’s time for another Kmeta dose. When I pulled the bung I noticed some small floaties. Not a big deal I’ve seen these in other batches. I soaked a piece of paper towel in kmeta and scooped...

After fermentation is complete, is it necessary to back sweeten at first racking or can that take place one to three months down the road.

Let me begin by stating that I have used carbon in a few white wines and they all came out crystal clear. They were not FWK. On February 2, I started a FWK White Bordeaux. I added the carbon and let it go through its fermentation. On February 16 I opened the sealed bucket and was surprised to...

I don't often use WineXPert kits. I am starting a Liebfraumilch and it contains a second bag of juice (.77Liters) labeled "reserve". As I read the directions, it has you add this reserve juice on day 15 along with Chitosan and kieselsol. Is this pouch intended for back sweetening? I've back...

Making a White Bordeaux FWK. I want to ferment cool. Maybe 68F. Should the must be a bit warmer 70-72F, to get the starter going and then reduce it to 68F?

I finally got around to using two skin packs I had in the freezer. I believe I mentioned this before that these newer skin packs don’t freeze hard as a rock like the old ones. Brian said don’t worry about it so I didn’t. When I opened them today, I found that they contained seeds and a lot of...

Attended a wine tasting in NE Jersey at the Crystal Springs Resort. Took a tour of the wine cellar that has 45,000 bottles valued at over $10,000,000. One bottle of Grand Vince Chateau Latour from 1900 valued at $82,000. The oldest bottle was a Bordeaux From 1888. Sat for a tasting and won a...

I have a Chardonnay that has been in bulk for 10 months giving it a dose of k-meta every three months. My last rack and dose was November 20 thinking I would bottle in January. If I wanted to bottle within the next week or so, should I give the wine a full 1/4 tsp of k- meta?

I have some thoughts on this topic but would like to hear what all of you have to say. My brother in law just returned from a month in Tuscany. Although he suffers from gerd and has not had any wine in 10 years, he was able to drink this Italian wine every night. His belief is that the wine...

Any benefit in bulk aging Dragons Blood. Three months, six months, nine months?

What is an acceptable F temperature for cold crashing? Thinking of putting some wine outdoors. Please be specific about daytime and nighttime temperatures.

What is the maximum time I can keep the wine on skins after snapping the fermenter shut. This would be skins on a juice bucket.

Malbec and BM 4x4 a good match?

If you buy a FWK, it come with a 75ml pack of Chitosan. That’s about 2.5 ounces. If you buy a bottle of chitosan the directions are to add 1 ounce to 6 gallons. That’s quite a difference. Which is correct?

I just noticed a hairline crack across the bottom of an Italian made carboy. I can feel it if I scratch my finger nail across the crack. Can’t tell if it goes all the way through and I think I recently used it. The carboy is well made and it has me puzzled. Would you use it?

I am planning on getting three six gallon buckets of Merlot juice. In order to have room to ferment I will split the 18 gallons into four buckets of 4.5 gallons each. Two questions: can I use two packs of Label Peelers skins in a volume of 4.5 gallons and would BM 4x4 be a good yeast choice...

Bought a variety of wine equipment at a yard sale recently. Carboys, airlocks, hydrometers. A bunch of stuff that was a take all situation. I attached a photo of this red piece and don’t know what it is or does. There is a stamp on it “made in Italy”. The two parts fit into one another as though...

Initially not impressed with DB. Three months later it is really good. What can I expect after 12 months?

Is wreaking havoc with my airlocks. That’s all I have to say.

I have some carboys with wine from last September. I only used bentonite at the time I made the wine. If I added Kieselsol and Chitosan now, nine months later, would the K&C work or has that ship sailed?