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Great looking fruit!

These are the 2 initial paragraphs. When chaptalizing must, you should always calculate the sugar addition based on the must volume as that is the liquid you are adding the sugar to, not the final wine volume which will be less due to the fermentation process; essentially, you are adjusting the...

I'm bringing this back because I found 2 different search answers. When chaptalizing wine is it the projected wine volume or the must volume. I'd have to lean toward wine volume but one of the articles said must volume. If wine volume it an assumption rather than an exact number.

I normally do 200 -300 lb batches usually separated in 4-5 ferments with different yeasts. These are typically in 10 gallon brutes. When pressing I scoop the skins into the press and when only juice is lets I pour it into the press. What I found is the bottom of the brute has most of the seeds...

Not sure where I heard it but if I remember correctly the pH of a K-meta solution should be around 2 to be the most affective. One of these days I'm going to actually measure and test the proportions. What I'm not sure of is what the SO2 level should be. FWIW I currently use 2 tablespoons of...

Here, here, I have had more wine go bad in smaller containers than in full carboys or barrels. Lately I have been over sulfiting my topping off wines. Maybe not to 100 ppm but substantially higher levels.

That's a very good question and may be one of those you will get different answers. I used 100 ml as an example and wasn't taking Acti-ML into consideration. Acti-ML is sold in 50 g packages because it is the amount they recommend for a 2.5 g packet of bacteria. Since it is not recommended to...

I found the easiest way to add the proper proportions is not by weight, but by volume. Mix the bacteria with 100ml of water. While keeping the solution stirred add 56 ml to the 5 gallon and 11 ml to the 4 others others. If you are off a little it doesn't matter since you are adding more than...

Thant's an interesting point you bring up about the temperature. I've often wondered if there is a benefit to wineries using T-bins to ferment. I do know that sometimes their concern is a temp too high rather than too low and they sometimes need to punch down more often. I use 10 gallon brutes...

I tend to agree with you about the central valley grapes. Although I've made some decent wines with grapes from there I feel they are more about quantity rather than quality, or it could just be the soils and climate. Unfortunately unless you want to pay an excessive amount for the grapes it is...

I didn't set one aside but you can have the 50. How did you want to get it? I'm in Chantilly, VA. I'm picking up the barrels in Franklin VA tomorrow morning. Is that close and if so are you available tomorrow morning?

The barrels are in. I ordered additional so I could get to the 10 minimum order. what is not spoken for are 2-25L, 2-30L, 1-40L and 1-50L. Sorry, there are no 40L.

Jim, the barrels are ready for me to pick up in Norfolk. I should have them tomorrow. I ordered extras and probably have some 25 and 30s.

Their customer/technical service is really good. Below is a link to their troubleshooting guide. There are several things you can do if in question. https://vinmetrica.com/troubleshooting-guide/#SO2Problems

I have nothing to contribute as of now but an interesting thread topic. Looking forward to seeing what gets posted.

Skipping the malo will be a stylistic choice though it wouldn't be something I would do. A by product of MLf is CO2 though not nearly as much as the yeast gives off with primary. You main protection will be a properly topped off carboy. If your concern is not being able to test for completion...

That is correct. MLB has a very low SO2 tolerance. It is important to keep the headspace as low as possible until MLF is complete. This can take up to 4 months. As far as your other question people do it at different times. My preference is after primary is complete but again some do it earlier.

If you are going to do a MLF I don't think you should add any more. If not, wait until primary is complete and you rack off the gross lees. Some including myself do a higher amount on the initial dose.

In my opinion the wine is off gassing. The bubbles are too aggressive to be going through malo.

Glycerol has a tendency to mask a high acid wine without the need to use sorbates.