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I used 2 bags of Lalvin K1-1116. I can't really control the temperature, using my garage. My goal is to get efficient extraction. Should i add ice bottles?

Sept. 11, 2021, I started 5 pails (20L) of Cab on Saturday morning, Brix was at 24, temp of juice was 20c. Today, Sept. 13, Brix has gone down to 15, temp of juice is at 30c (too high)? Can I or should I, reduce the temperature by adding some ice bottles in the juice, or leave it as is? Thank...

Prepare another wine kit of 23L Cabernet Sauvignon. SG= 1.080 Temp of must= 23c Is my SG too low, should i bump it up? What will the % of alcohol be? Thank you Dom

SG = .999 cmason1957 wrote: ------------------------------------ So, I assumed that target SG would be 1.090 and initial was 1.095, with an initial volume of 20 L, expected volume of 23L. I get that to end up with that you will need to add 2.7 Liters of water and approximately a pound of sugar...

Fermentation has stopped, SG = 1.090 . Can i add 3L of water and a pound of sugar now? or just water?

I have a 23L Carboy, and labelled it as requested by winemaker81 see attached Thanks Dom

Sorry, don't look at the bucket, this is an old 20L bucket i used. The instructions say to use a total of concentrate and water to reach 23L.

I guess i read the Brix level, which was 25 see attached Thanks for all the help.

Attached are some photos of my wine. Brix @ 5 Temp: 24c Pail: 20 L not full to top Thank you Dom

Brix is at 8. My pail is a 20L. Fermenting for 5 days now. I'm thinking fermentation will finish in 2 more days. Thank you.

I bought 23L kit of Pinot Grigio, but only have a 20L pale. Fermentation has started and SG @ 8. Can i add 3L of water now or after fermentation to achieve mt total 23L? Or leave as is. Thank you Dom

I put my recycled bottles with labels in a pail. 6-8 bottles at a time. Fill with Hot water and a scoop of OxyClean, let it soak over night. Don't forget to fill each bottle 3/4 of the way. Most labels come off, some need a little elbow grease. Domenic from MTL.

Thank you everyone :)

I have still lots of Co2 in my wine (Merlot - juice). Is there something i can do to remove it quicker? I've already racked the wine twice. Will filtering the wine help or just keep racking the wine? Thank you Dom

I have a Lalvin EC-1118 from last year, is this still good to use?

Bought a 20L must pail of Chardonnay, 2 days ago Brix was at 23 (Wednesday). Opened lid, to get fermentation going. Took another measuremnet today, (Friday) Brix still at 23. Temp of the must is at 17C. I was thinking of adding some yeast. Is this a good idea, how much should i add? Thank you.

What is the ideal PH level for Cab or Merlot. (fresh juice) I completed secondary fermentation. My PH reading is 3.21. Should I do any adjustment with PH and TA? It smells and looks great, just a little tart right now.