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Got a HOT batch of Petit Verdot going... what are the mechanics of using dry ice to keep things in check? My half gallon of frozen Ho2 will hardly hold me through the night...

Have a couple hundred pounds coming with this harvest. Looking for yeast recommendations.

What is the formula for the addition of tartaric acid and resultant drop in pH? A grams/ gallon = -0.1 pH, A = ?

After Brix dropped to 0.01 on 6.5 gallons of Gruner Veltliner, we added 15 ppm So2 and then another 20 ppm two days later... Last night (five days later) we tested and found 6 ppm free So2 and pH of 3.4. Racked into clean carboy with an additional 30 ppm So2. Twenty-four hours later we have what...

Does anyone recycle oak chips or staves that have been in carboy? Barrels get reused... why not? If so, what kind of clean procedures do you follow?

Just started a fermentation using Phone 4600 yeast in 8 gallons of pressed juice. Within 16 hours the fermentation was not vigorous but had produced a light brown "scum" on the surface, a little over 1/8" thick. Stirred it back into the juice for now. Has anybody experienced this with Gruner...

I have six gallons of Cab Franc in glass. Completed MLF back in February. Aged with oak chips through May. Just racked to clean glass but seems very slow to clear. Minimal fine lees at this racking, just general haziness. Any suggestions beyond patience?