Search results

Kitchen, thank you very much for all the info. I read this a couple weeks after I pressed and added the MLF starter. I added tartaric to lower the ph to 3.6 prior to the pitch. I also let the wine get to about 70 degrees. Filled the car boys and gallon jugs pretty high and air locked them. I...

Sour Grapes, thanks! That’s just what I wanted to hear. Last night PH was 3.7 with SPG of 1.000. Still some light fermentation audible. I hope to press and add MLF bacteria to morrow… I tried, Wood1954 suggestion of a vigorous shake and taste after a few hours. Still pretty tart. Hoping it will...

Thank you everyone, for your replies. Very helpful and encouraging. CDrew, the biggest reason I was considering adding potassium or Cal Carb is due to my reading of the TA, actually it is more like the misreading of the TA just prior to fermentation and again slightly after the start of primary...

Hi, still new to this so I was hoping I could get some advice. I am at the tail end of my primary on Sangoivese, Barbera and Cab Sauv. I attempted to balance the wine prior to pitching. Had the sugar at 22 Brix (after a little sugar). I think I made an error in reading the TA. So I accidentally...