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Thank god I'm not losing it! It's insane the temp has only gone up a few degrees. And bubbles starting to form around the top.

I know sounds like a dumb question. I made a batch of Shriaz in March and left it to go through Malo Fermentation. We are now coming into warmer weather in Melbourne and I noticed today the wine is touching the bottom of the ferm lock. It used to be at least an inch below? Am I going mad?

Hi guys, Malolactic fermentation! So, I have been following a wine making book by and he say's after taking of skins, press and leave for up to 4 weeks for malolactic to finish before racking off gross lees. Happy days, then on my down time I keep seeing everywhere that I need to get it off...

Hey Geoff, We are pressing today! Just finished work and waiting on friends coming over. Hopefully the Melbourne weather doesn't rain haha.

Day 7 Today I checked the SG and it was at 1.000 with 8 Brix and pH 3.98 I bought tartaric acid to bring the pH down to between 3.4-3.6, when should I add? Should I go to 0.990 before I rack? What should I do next in the scheme of things? Cheers, Jon

Thanks Johnd, This is great thank you.

Hi Rice_Guy, Thanks so much for the information. I didn't know about adjusting the wine before fermentation. I do now. The guy in the shop told me to add it after fermentation! Anyway we live and learn. I tested the wine today with my pH meter and it read 3.98. The brix was at 8 and the SG...

Hi @djrockinsteve I'm pretty new to this but my Shiraz is 3.95 pH. I've added yeast 2 days ago. Am I better waiting until I press before I add acid? Cheers Jon

Thanks I'm punching down in the morning and late afternoon.

Thanks NorCal, yeah the boys were a great help and loved eating them, lol! So roughly how many grams for the amount I have? 5g 10g 50g? Do I just add as is or dissolve in must? I'm told I'll get around 200 litres from 360kg, someone else said 220? TIA

Got it thanks

Thanks I made a broom shaft and screwed a lid to the bottom, I'll try to take a photo. The cap is pretty solid eh! Been punching down at 0600 and again at 1630. The wine is at my workplace so can't punch down later, is that okay?

Hi JohnD, what do I need to add to bring the pH down? And how much? TIA

Hey, I've add EZ firm 44 wine yeast

Day 1 of our first ever wine making session! We got 20 boxes (360kg) of Shriaz grapes form Swan Hill, Victoria, Australia. After de-stemming and crushing we added 20g Pot Met and a packet of Enartis Enzyme Colour plus. Day 2 (today 21/03/22) I added 50g EZ Ferm 44 wine yeast and 20g nuriferm...

Hey SeniorHobby, Glad to meet you too. Great concert:)

lol thanks I will

Fantastic, thanks. We are moving house in the middle of everything, so the wife is a bit pissed with the timing. a day or two I can work around. Thanks mainshipfred

Hi! I am making a batch of Shiraz on a Sunday (20th March) and might need to press on the following Sunday. My question is. If the wine is ready to press on the 20th (reading zero or below) is it okay to leave 'on skins' for a couple of days if I'm moving house? Or should I press when the...

I just looked up enzyme colour plus that the brew shop gave me. It's pretty much like pectinase. - Micro-granulated enzyme for maceration of red grapes. EnartisZym Color Plus is effective in the extraction and mainly in the stabilization of color compounds. Its secondary activities, cellulase...