Recent content by Sailor323

pH meter are not accurate until calibrated. You calibrate by testing liquids of known pH and adjust the meter accordingly. Most meters come with chemicals which, when dissolved in distilled water yield liquids with known pH levels.

I used a hand corker with #9 corks for years and never really had a problem. #8s are smaller than #9s so should be easier to insert. There are many kinds of hand corkers; some may be more difficult to use than others. Since getting older, I found that I could no longer use the hand corker so I...

Thanks for the responses. Yes, I used the Bentonite up front. Yes, the wine was thoroughly degassed during 2 rackings (one from primary to secondary at about two weeks when fermentation was complete; I added finings at this point. I racked a second time to get the wine off the fine lees. UPDATE...

Well, it has happened to me; FWK failure to clear. I have made numerous FWK whites and a rosé. They all cleared brilliantly with days of adding K&C. This time, 30 days after racking from primary and adding K&C there is still a lot of carbon suspended in the wine. I know time will probably clear...

In general, I agree. The extra time is worth the wait. However, I just bottled a FWK Forte Pinot Noir that was very good the day I bottled it. Full, rich heavy body, jammy, lots of cherry. On the other hand A N Rhône bottled a couple of months ago is not particularly good and I love Rhônes.

I looked at the AIO and decided to stay with my transfer pump. Yes, it's slower but does completely eliminate the need to lift carboys. The necessity for the carboy to be lower than the bottle when filling was a deal breaker for me. I use the transfer pump when racking from one carboy to another...

It probably won't make a huge difference. Malic acid is milder than tartaric so you may notice a slightly more tart taste in the wine.

That's exactly what the direction for my transfer pump suggest.

RJS Cru International French Rosé is one of my favorites and I've made several batches. They always finish out around .995 so I'd say yours is stuck. It's too late to add nutrient. I'd rack into secondary, fit an airlock and finings. You haven't described your process, the stuck ferment could...

I understand, you've got to make what the customers want. I make grape wines exclusively and, while I do have a pH meter, I almost never check pH. I recommend getting one, they are very inexpensive. I use it for fermentations of vegetables.

Pathogens cannot survive the low pH of wine. I don't really understand this focus on high alcohol wine. Good wines are a balance of flavors and aromas. High levels of alcohol can overcome the taste of the wine, especially delicate fruit wines. Most good wines are in the range of 11-13%

Most of the other comments in this thread are from people who deal with greater quantities of wine than me. I use a simple pump from Midwest Supplies (about $75). Similar pumps are available for about $50. It is promoted as self-priming, but my experience is that it not self-priming. It is slow...

Still a deal breaker for me, I can accomplish racking with a transfer pump and don't have to move the carboys at all. Years ago, moving and lifting carboys was not so difficult, even so, I did drop and break one. Now, at 81 years old, moving carboys, even the miniscule distance from counter to...

Carboy must be on the floor! Deal breaker. The whole purpose of having a pump is to avoid having to lift a full carboy.

Years ago,, I made apple wine from several varieties of apples in my orchard, I also made wine from storebought apple juice. I was never satisfied with any of it, very tasteless even though the juice was quite flavorful.