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Geez Madison you really wanted to get our attention. :D I have 5 - 2.5 gallon carboys and they are great to have. I found them on Craigslist and the only time I saw them. They also had 2 - 3/4 gallon that I got. You can never have enough different sizes.

I couldn't agree more Craig. I suppose that is why they call it potential alcohol. The point I was trying to get across is when dealing with the ABV threshold for MLB the higher reading might sway you away from a certain strain.

Gino's is just under a 3 hour drive for me. They may sell misc supplies and equipment but I see them as more of a produce company. They are my closest source for southern hemisphere grapes and that is what I use them for. We have another produce company a lot closer that gets fall grapes from...

All the posts in this thread are coming from experienced winemakers. With that being said, I can't see SO2 being an issue since we all know if we will be doing an MLF and probably have taken that into consideration. Dealing with ABV is a little controversial to me. My formula is starting...

It's American Wine Society. They have local chapters throughout the country. We have 3 in our area which we belong to one of them. Ours have monthly meetings that talk about different wines from different region. There is an annual fee as well as a fee for the meetings which cover the wines and...

I've always thought you have to be careful making beer and wine in the same area with the same equipment do to the brettanomyces with making beer. One winery I belong to that serves both wine and beer doesn't allow beer in the winemaking area.

I tried to support our local shops but with the exception of a few wine kits if it didn't also pertain to beer making as well, they didn't have it. Also, with the 2 near me they knew about brewing beer but not much about making wine. But I'm sure this isn't always the case. My go to is...

I also use MBR 31 and have ever since I started doing MLF. My reds are always within its parameters and I have success with it so I don't see any reason to change. It is one of the more expensive ones though.

No reason for it but I do 9-12 months.

I've had years where I made over 100 gallons but typically in the 60 -75 range. I still have to blend and bottle my 2021 wines, 2022 and 2023 are still in bulk and my cooler is full. This year I only plan on making 20 gallons each of PV and Tannat but I'm sure something will get added to that.

I'm not trying to cause a debate and it doesn't really matter to me since I don't use it but I think my son may be correct. The 2 links are for something called decarboxylation which must take place to get the proverbial high...

My son grows pot and although I have nothing against it I don't use it. He does tell me it has to be heated to a certain point for it to be effective. This is probably why it is smoked. BTW, up to 4 plants are legal in VA though it is still no legal by the feds.

Sorry, I misspoke, you are absolutely correct. I was think and typing two different thing.

My barrels are for the most part always full but I do have the same issue when burning sulfur sticks. My thought has always be the same as yours in the oxygen has been depleted which is the purpose of burning the sticks anyway.

Welcome, I agree it won't hurt anything. BTW, I have a shirt that says "I make pour decisions".

Newbie or oldbie there is always a lot to learn. Welcome and have fun.

What bacteria did you use? I don't recall ever seeing a timeframe on any literature. My experience has been it takes months not weeks.

I find it hard to believe the MLB had any affect on the wine in a couple days. There has to be other factors making the wine less harsh in that short time. It could be very possible it was what you were eating when you tasted it. But to answer your question getting the sulfites up to 70 or so...

I just don't make enough a variety of whites to blend. In fact I don't think I ever made more than one varietal a year. I might have made a peach and a white but never 2 grape whites. My preference is red wines. I make whites mostly for others but do enjoy a glass of Viognier or Petit Manseng on...

I prefer wine with food and have a glass with dinner 4-5 maybe 6 times a week. After dinner I may pour a may small glass but more than likely I'm an alcohol abuser and pour most of it down the drain. Like others, I think I enjoy the process more than drinking it.