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Another wine I worked on with the left over concord this year was a chocolate wine, used one gallon of backsweetened concord with potassium sorbate already on board and added 20gm of lindt milk choc every 1-2 months in 3 additions until the hint of choc on the beginning of the taste was noted...

I make a batch of port every year from my home grapes, typically use leftover concord 1 or 2 gallons, I let the fermentation run dry, capitalizing the wine to produce a 14% wine then fortify with brandy and back sweeten. It produces an excellent port. My wife is a bit of a port snob and...

Ordered my reduless, shipping was more than the product! Out of curiosity do you think the process of removing the H2S with reduless affected the wine taste or was it just that after having the H2S it was never great? Reason I ask is that my wine minus the smell seems to have good body and...

Used redstar premier rouge, historically not a big fan of red star however my first 2 choices were sold out at my wine supply place and they didn't carry my 3rd option. Added yeast nutrient at 25% and at 75% completion. Intend to use UV43 next year and stack nutrients with fermaid products after...

I feel comfortable with the additions of CuSO4 that I have added however the results were not as promising as my bench trials. I do like that reduless has less CuSO4 in it, not sure how well it works but I am willing to give it a try. I have my batch split into two carboys and will continue with...

Thanks for the info, I'm going to order some to give it a try, I actually have half my batch untreated, I am waiting for MLF to end on it, will try the reduless on it. Be a nice comparison to make.

Hello, my first time posting here so forgive me if I miss something. Currently working with a batch of California cab sauvignon, ran into an H2S problem. Splash racked it 2 times and after fumigating the house with sulfur and letting it stand for a week did have noticeable improvement but still...

Out of curiosity will splash racking for H2S problem require a few days or weeks to see if it worked as well or will the results be more immediate?

Out of curiosity what temp do others keep their wine at for the weeks or months of mlf? I keep it at 82f which is typically where my secondary fermentation ends at and slowly lower it by 2 degrees until it reaches room temp. Not sure if it matters. Any opinion on this?

I use wyeast 4007 mlf blend, works well for me. Also add leucofood at the same time as wyeast 4007

I spent the money on the accuvin strips MLF, I found that they were expensive 10 strips for $50 and not very accurate. I would recommend chromatography. Would be interested to hear info on the vinmetrica sc-50 mlf tester if anyone has used it.