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My wine has completed MLF, been racked, sulfite at a rate of 50ppm, and a solid bung to keep the air out. A couple of questions: 1) Figuring that glass doesn't breathe, will I need to sulfite again between now and bottling? 2) I racked at end of primary and secondary fermentations; do I need...

Thanks Craig.

Apologies to Lynard Skynard. Caught a subtle wiff of H2S in my fermented/MLF-completed wine. Subtle, but it's there. Need suggestion(s) for next steps, from simple to more aggressive remediation. I have yet to rack the wine post-MLF. I had a surgery that prohibits me from lifting my carboys...

I'm reading conflicting information about the timing of the first racking. Some say after completion of primary fermentation, 4 days or so after pressing. Others say let the wine stay on the gross lees during MLF with bi-monthly stirrings, racking after 8 or so months, that there are beneficial...

I'm reading conflicting information about the timing of the first racking. Some say after completion of primary fermentation, 4 days or so after pressing. Others say let the wine stay on the gross lees during MLF with bi-monthly stirrings, racking after 8 or so months, that there are beneficial...

All good points, Ohio Bob. Really appreciate your input and insight. I think I will just leave the carboys closed up as they are :)

I had removed the staves and immediately put them in the freezer. Opinion on that action?

I have a number of 5-gallon carboys that I dosed with SO2 four months ago. I'd like to add some oak staves that I removed earlier and then continue to age for another 8-12 months. Question is, should I re-dose with SO2 (1gram 10% solution?) before replacing the solid bung? Second question would...

I'd like to thank all of you who offered your input. I removed all oak. I tasted it again today and decided 'less is more.' Awesome community you got here. My first experience on Winemaking Talk was the best. Might've saved my 2021 wines. Again, thanks to all. You'll be hearing from me again. :db

Really interesting study. Thanks.

Thanks, CDrew. winemaker81, what's your website url? Would like to see what else you're doing.

OK there, winemaker81. You're bringing me around to the idea of taking out those extra staves in the 2 carboys, or at least in one of them...They can always go back in, right? ;)

Thanks, everyone for your (non-stave/filament-related ;)) input. Here's what I've decided to do: I had four carboys of Syrah, with two stave in each for 6 weeks. Now, one carboy has no staves, one has one stave (8.5" x 1" x .375, Morewinemaking product OAK662), and two carboys have 2 each. I...

How did my oak thread get hijacked by a monofilament conversation? 😆

I have glass carboys of both Syrah and Barbera. In past years I've used light-toasted staves, one per carboy, for the 10 months (or so) aging period. This year I went with two medium-toasted staves in each varietal. What are your opinions about the quantity, the toast, and how long the staves...

The juice was on skins for a week through primary fermentation. Fermentation temperatures were in mid-70s. MLF lasted 8 weeks to completion. That wine was stored in 65-70 degree environment. I moved the completed ML wine to garage to rack. This was the cold temperature I spoke of. Does pH change...

I've got a few of those. Will replace the solid ones. Always worried that they'd allow oxygen in. Guess not, huh? Thanks for the input.

Yes, fresh grapes. No CO2. Still. Was told by another to rack and put in the solid bung. Could make correction before bottling. That's where I'm at. Regarding storage of aging wine, I've got it in my garage, which, today is 38-40 degrees. Too cold? Not sure I have an indoor space to make it in...

Thx Paul!

Feeling the love. Thanks. No, not flabby. A bit sharp (or tart?). Wonder if the wine will soften with age. I've made a few vintages ('19 and '20) but failed to record what I was tasting at the various stages of aging, so not sure if this is on a 'regular' trajectory given the stage I'm at.