Recent content by MoldyGrapes

Thanks for the feed back, when you do a double dose of metabisulphite do you double the dose based on the SO2 to pH charts or just double the 50 PPM rule of thumb, so ~ target 100 PPM for first does of SO2 after fermentation? (Stole the graph from this site, so thanks NorCal...

I don't add any SO2 before pitching yeast, it was my understanding that it was optional. I'm going to be making a resiling soon, is this thought to be an important step? If so what PPM do you usually target? Also thanks for all the feedback! Regards

Thanks for the feed back! I was honestly just a little gun-shy since it was a smaller volume, 3gal vs the more standard 5gal. But I'll give it a shot in the future. Regards and thanks for the feedback!

All, I would love some feed back on my process. We (myself and SO) just finished making a wine from frozen grape must. I've been having some problems with shelf stability in my wines so tried to be extra careful with sanitation and testing sulfites but would love any tips that might help. Also...

Thanks to all your help the wine is bottled! It's perhaps missing a bit of the acidity up front, but considering the abuse I put the juice through, not unexpected. The nose is fantastic, though I've only done kit wine before. We are calling it Vin Aseptise' which means sanitized wine in french.

Bubbling along nicely, seams to be running a bit hot ~75F, but it's in the basement with the heat off, so not much more I can do.

We made the "old" Eclipse Marbourl Sauvignon Blanc and really liked it, but are hammering though it during the quarantine, so needed another batch. Thought it would be a good opportunity to try out the new Private Reserve. Followed the instructions to a T on both, no modifications. I'll let...

Ok, I'll keep an eye on it, thanks!

Wine was stabilized with 1/8 tsp potassium metabisulfite and 7g Lysozyme, topped up and is now ready to sit. One more question, the PH is low ~3.04, so I was shooting for a pretty low free SO2, its now at 16 ppm, is this too low? Thanks again for all the help.

Made this kit and put the grape skins in before topping up with water so the final was just 6 gallons. Realized my mistake but didn't know how much more water to add so just rolled with it, ended up being a 15%+ wine; it is amazing less than a year later. Probably the best kit I've made even...

Made it all the way dry; now to settle for two weeks, then add back some sulfite and into a 5 gallon carboy for aging. After reading a thread here about keeping the total sulfite added under 200 ppm, and considering I both airated and heated this poor guy, I suspect my finished product won't be...

Thanks!

A couple more questions, for white wine, when is it customary to rack out of the primary fermentation bucket and into a carboy? Wine kits usually have you do this after fermentation is about done ~0.998 SG or so, then conduct secondary fermentation in a carboy for 2 weeks. If I'm fermenting...

I made a batch of that in 2014 based on a thread I found here, still have 5 or so bottles left, its turned out great! Sure you are going to enjoy it.

It work!