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Finally got my wines tested with vinmetrica 300. Results: Cabernet TA 5.98 when using 5ml sample. PH of 4.02. When using 5ml sample plus 15ml distilled water ended up at 9.975 TA? PH of Distilled water was also around 4, not 7 like I read it should be? Syrah: also TA of 5.98 (I find this odd)...

Well, I got a sureflow pump and was all excited to rack 3 carboys into new flex tank. Cleaned 15 gallon flex tank with PBW and then sanitized. Then ran sanitizer through pump and thought I got it all out. Went to rack wine and it shot probably 1/4-1/2 cup of sanitized water (starsan) into tank...

Watching Somm into the bottle, as I drink some vino. Wondering, All these incredibly old wines they try that are amazing, did they sulfite them? or how do they stand the test of time and how to we make sure ours are drinkable that old? 30-40-50 years down the road?

Making 2 barrels worth at a friends garage, and it is uninsulated and we get cold at night here (Red Mountain, in washington) Thinking without insulation and heat, might as well stabilize with so2 and wait till spring and wait for s02 to drop and then retry ml? Thoughts?

I have some whites I dont want to go through ML, a few look as though maybe they have started on their own? Tiny bubbles coming up... Do I So2 to try to end it? PH of 3.54 and SO2 at 6ppm best I can tell from testing currently... Also, can I use distilled water when mixing Kmeta for my addition?

Got me some flex tanks. They say to clean with 2% caustic soda... Will pbw followed by star san work? boy they sure smell like plastic, hope that doesnt carry into wine, didnt think about that part... Any thoughts from anyone using them? 15 gallon models are the ones I have

Well. I have 3 varietals going, merlot, Viognier, and chardonnay. I thought it would be great but now I realize why barrels and large containers are used... I am at 25 carboys to manage lol. How in the world am I going to get most of these into ML? This will take forever. most of the Viognier...

First time poster! I have the same merlot grapes fermenting in separate batches with 2 different yeasts. Do I need to keep washing down/sanitizing my punch down tool before going to the 2nd batch to keep from that yeast mixing? or is the juice on the punch down so little the yeast would get...