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I picked up bags of light toast and heavy toast oak-- I'm going to try them out. With chips, what is the proper process and time frame they should soak in the wine? Do you just drop the appropriate measure of chips into the carboy and let it sit there? Also, how long do you soak the chips in for...

a quick segue: This is something new to me.. what do you include to inoculate, and when (eg. induce that change of malic to lactic)?

Awesome.. thanks for the 2c! @cmason1957 Yeah I think I am going to do this with some of the wine. It is from grapes. When you say during MLF-- can you expand that acronym for me? I think I mentioned I'm about 4 weeks in right now.. i just treated the wine with Redules to get rid of a hint of...

I've traded wine in the past for crypto.. My friend/customer massively overpaid though when the market took off.. :)

Understood.. I used it last year on a Barbera I made with the appropriate dosages and it worked perfectly as I mentioned. Thank you for the detailed info @Cap Puncher -- I think I'll save that in my notes :) That said I'll definitely re-rack it in a few days.

Wow-- ok so that answers that question as to the timing. Sounds like another dimension to things that is something that suits someone's tastes. I've only been making grape wine for 3 years now and have never added any "oaking" kits or flavors of the like. Was just curious if people do this often...

Hmm.. So basically.. keeping the copper/yeast compound in there for a few weeks is more or less tantamount to exposing the wine to open air by, say for example, not putting the airlock on the carboy?

One more question in regards to "oaking" or adding things to flavor the wine. I have never done this in the past and I wanted to try it out but I'm wondering on the timing. Is this something that should be done right away with secondary/finishing fermentation or can it be added any time after...

Hello folks, Haven't posted in a while.. Was wondering about something in regards to using Redules. I used this product in the past with spectacular results in eliminating off putting sulpher odors. The question I have is this. The product directions state that you should mix the dissolved...

Finally getting a chance to reply.. The juice tastes and smells fine. I am so paranoid this year because of the mistakes of last year that I'm already panicking at the stupidest thing. Yes it appears that the yeast finished the job (I've never seen it finish that quickly). Anyhow I have placed...

All, I'm sure many folks have seen this from time to time (except for me)... So this year I got two different kinds of grapes. The majority of my pick was a nice juicy Barbera and a smaller batch of Malbec. In retrospect, I think perhaps I should have not bothered with the Malbec. The grapes...

Thanks folks.. so far so good.. the yeast is fizzling up a storm. Looks like a party.

Oh ok, that I didn't know either-- I didn't really monitor the temp last year.. my must is out in a back room where there is no heating and it does get quite chilly at night.. I have a space heater i will bring it into that room. Thanks!

Did you only add nutrient during the first phase of fermentation or do you add it during secondary also depending on the Brix? My first foray last year I didn't use or even have a hydrometer... I'll start adding some tomorrow morning. Need to learn to use this hydrometer too. This time out I am...

To mitigate air space what i have done in the past is to get a big bag of pure clear glass marbles and drop them into the carboy (albeit carefully). The displacement is enough to fill the gaps. I'm sure it was someone on these forums told me about that neat trick!

Hey Folks, So last year I made a batch of Malbec and i ran into some Sulfide problems with it which i cleared up (mostly) w/ Reduless. However I'm sure I tainted the wine flavor itself. Anyhow, when I inquired as to the possible problems that may have caused the Sulfide production which comes...

Hey @cmason1957 -- Thanks.. yeah I will try the copper wire thing and see what happens to a glass of the wine. If it removes the smell then maybe I'll do another treatment. We spoke in the past about this very issue. I thought I solved it but turns out not to be the case. Disappointing of...

Hey folks.. A while back I ran into a problem with a bad rotten egg smell that everyone is all too familiar with. People suggested Reduless and I bought some and treated the wine. Perhaps I convinced myself that the treatment worked completely but now a few months later.. I can't help but...

1. I've had my wine out in a back storage room kind of attachment to my house (no insulation) which gets pretty cold -- likely in the 40's on the coldest days. Should I leave it there or bring it inside where its a little warmer? I read that leaving wine out in the cold for a while is usually a...

@cmason1957 There you are again helping out! :) Let me say thanks for all the previous info and recommendations. Much appreciated! I actually don't have any KMeta-- What is its purpose? or multipurpose?