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Yea. Notice I said loved. Past tense. Once I picked up a digital that OHAUS became a decoration. i bought just a cheap run of the mill digital scale on Amazon and it’s perfect. zero problems. precise to .1g. Coverts to g/ oz/ gn/ ct/ dwt/ ozt. And dirt cheap less than $10.

If you dont want to lose some of that ‘old school’ appeal from your winemaking you could always just get one of these scales instead! I loved this thing!

When is doubt for racking grape wines I default to 3-3-3. (Courtesy of @salcoco) after fermentation and racked into glass: 3 days rack off sludge Then 3 weeks Then 3 months concurrently (Tho I admit I don’t do this) also a wine stuck at 1.001ish is almost impossible to get a starter goin...

did u get the $5 additive kit from more wine? I used them a lot. I agree with @CDrew. —-the lallzyme is an enzyme that breaks down grape skins to achieve deeper color and more body. No skins? No lallzyme needed. -—goFerm used when hydrating the yeast. Helpful. —-Nutrients K or O. - No...

New barrel rule of thumb I learned from this site is to simply correlate gallons with weeks. Then double it on the second wine. So 30wks/wine 1 then 60wks/wine 2. Obviously it’s subjective w many variables but it’s really just to have a reference point to know when to start monitoring...

First off- love the username 🤘 Ok the bucket showing “42”—oh it definitely started. These juice pails starting SG is usually around 1.090. So you are about halfway through. (also the first two digits are assumed. hydrometers aren’t the easiest tool to learn to read correctly lol. That...

The temps rising in unison with the smell changing likely isnt the cause. Both are just effects of the fermentation kicking into high gear. I’ll be following along as you monitor. I’m curious to see how it is later tonight and then you can decide what actions youll take if troubleshooting is...

Wait a minute— your saying the guy at your distributor was snacking on a lug of muscat while he worked, and decided to top off your order with his half eaten lug of grapes?! 😭😭😭😭😭

Yes That’s what the old timers feared when the idea to co-inoculate came up. But in the last 10-15 yrs it’s basically been proven wrong. I mean, yeah theoretically this COULD be the case. But what they did not realize at the time was just how much a low abv enviroment would benefit the malo. It...

Is it similar smell to your juice bucket ferments? sometimes the first half of fermentation can smell absolutely incredible and then the 2nd half takes on an aggressive bitter undertone. But not necessarily h2s. It’s difficult to describe smells. Also difficult to make decisions based on our...

Oh my bad. I meant clumpy in the bag. Sometimes when it’s old it gets hard and Rocky. And yea a lot of these nutrients are not easy to mix. It sticks to itself, clumps up. Just doesn’t wanna dissolve sometimes Yep that’s par for the course. Totally Normal what kind of wine are you making?

As long as it’s not all clumpy and you’re able to mix up in water then yea. (And even if it is clumpy or expired I really don’t think it’s bad. Just a pain to mix. I’ve still used it like that. clumpy nutrient better than no nutrient IMO I’ve never had a MLF not finish. But also “cheat”...

That is kinda the issue. He’s starting at 27.5% brix° To run dry abv would be around 16.5% but his yeast D254 maxes out at 16%. So Do you dilute with water to play it safe but will thin the wine? Or do you add a stronger yeast mid ferment? I think you add the EC118. Thin wine with high abv...

Yes the guy who confidently claimed high abv = low calories is clueless. And he was a bit of a prick about it too in post #3. F that guy! Probably just an internet troll

Not sure how much of impact it would have tbh. but you do have options. 1. you can dial it back under the 16%abv threshold with 3/4 gal of water. Would be less than 9% of 8.5 total gallons. OR throw caution to the wind drop in some EC118, pray it takes over and make some jet fuel! (I like...

Your ph and abv are still under the thresholds for that malo so you should still be good https://www.gusmerenterprises.com/wp-content/uploads/2015/05/Chr-Hansen-PI_Viniflora_Oenos2_0_SM.pdf edit**. Nevermind. that is for oenos2.0. 2nd image is the Regular oenos viniflora. It says 14% and 3.3...

agree. In a perfect world. Assuming you can fill that 3 gal. If not your left with a 6 and maybe 2.5gal or a 5gal and 3.5gal all I’m saying is it’s convenient to accumulate different sized smaller vessels. 1/2 gal 1gal 5L etc. the odd sized remainders are one of the most frustrating things...

Yea it’ll take the finish off. but beat the hell out of old *** staves! roughed it up like a 40 grit sandpaper would. little wood slivers “frayed” off everywhere sorta. Like it was hairy lol. i stopped after one side of one half and had to give it a haircut.

Ditch the sludge. And add the malo once you racked off of it. Usually people will give it a few days to settle out then rack. A week even. 2 wks pushing it if it’s really sloppy bc it can make the wine smell funky they say. You’ll still end up with some light healthier sediment in there...

You can treat the wood to help make it easier to clean too. Like a hardening oil or butcher block protector. I did this to the staves as well as the circle pressing blocks. Pressure washing only roughed up my staves. Don’t do that lol. Luckily it fits in my sink so I clean it with piping...