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So I assume you are the brains of the operation and he is the labor? :h

Since you are the expert in this field, here is a question for you. Can you use the Pearson Square method to arrive at the final result? Or does the chemical interaction make this impossible? Does fortifying a wine with spirits work using the PS because the two components in the mixture are...

My opinion is you have left too much headspace in those carboys. Better practice is to leave no more than an inch, less is better if you can do that. I leave so little headspace that when I rack i inevitably spill wine onto the bench. In the end, a minor inconvenience.

It’s most likely undissolved kmeta particles. They are carried to the surface by CO2 bubbles. Nothing to be concerned about.

I think there is little cause for concern. Oxygen makes up 21% of air, but the liquid in your airlock is not 21% oxygen. Oxygen from the air has to dissolve into the airlock liquid, then evaporate into your carboy. The fact that the airlock shows a greater pressure in the air than in your carboy...

The wine will continue to generate CO2 as long as it’s still fermenting. And even for a short time after, will continue to hold CO2. Put the wine under airlock ASAP and you should be good for a few weeks. I routinely add the malolactic bacteria to my reds at SG of 1.020, then put under airlock...

I would drop down the temperature, the yeast has done it’s job.

More info... https://www.evineyardapp.com/blog/2021/12/01/winter-harvest-and-ice-wine-production/ https://spectrumnews1.com/oh/columbus/news/2024/03/18/kimberly-generic-scaffold

My guess is the sugar in the grapes will prevent them from freezing at 30F. Vineyards that make ice wine can’t control the weather so they probably experience cooling/warming for weeks before finally harvesting the grapes.

Behold the power of blending!

Most of the CO2 was driven off by the whipping. It’s ok if some still remains. Keep the carboy topped off and dose with Kmeta to prevent oxidation and bacterial spoilage.

I was thinking Sargent Hulka from Stripes.

Increase the need, no. The need is there regardless of what has gone on before. One of the things Kmeta does is scavenge oxygen, so it’s really beneficial when racking, since the wine is unavoidably being oxygenated.

Mango might be one of those fruits that needs extra pectin enzyme. The fermenting temperature is often kept below room temperature, especially for white wines where the aromatics are desired. I don’t think temperature is part of your issue.

I’ve never done a mango so I don’t know if this is a finicky fruit. You might try lowering the ABV and ferment it dry, then back sweeten as needed per your taste, then fortify with Everclear. Fruit wines sometimes are sold at a lower ABV to maintain the fruit flavor.

This probably isn’t the same quantity of fruit, but I picked over 100lbs of blackberries, usually a couple of pounds per day. I use 4 cup plastic food containers with the resealable lid. Don’t need the name brand like ZL, I go to family $ or $ general. This system works for me because the...

60 is not a valid possibility. Did you mean 1.060? If so then you are doing ok. Accuracy matters, spelling does too! For example, sulphites = beneficial, sulphates = toxic.

Your wine might not have a good shelf life without using Kmeta at every racking. If the SG keeps dropping and you don’t smell rotten eggs I would say you dodged the bullet.

Potassium metabisulfite (aka Kmeta) is used to knock down bacteria and prevent oxidation. It is usually added at crushing to ward off detritus that comes in with the raw fruit. After the wine has fermented, it’s used to prevent oxidation and is added at every racking. Reduless is a copper...

If you are extremely lucky, you may be alright. A good piece of insurance would be to make another yeast starter and get it into the wine as soon as possible. The heat may have stressed the yeast, so be on the look out for H2S smells. If you detect any, rack the wine, dose with Kmeta and watch...