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Yep I pulled all the corks and remixed and now it's good across the whole batch. Yes 1/4 tsp per 23l is what it says on my package of kmeta but how would you divide that for a single gallon batch?

How much sulphite should be added per gallon before bottling? I keep reading different numbers and bottled a batch of red and some bottles turned amber and rear of sulphite and others are still red and okay.

Sorry to resurrect this but do you have the actual recipe you'd be willing to share?

I do not know a single person who measures their glass storage in "bottles" lol. I have a selection of 6 gal all the way down to 1/2 gal and some empty wine bottles but dealing with 1 gal batches makes it challenging some days. That's all. I have never had to dilute in the past because I was...

Exactly what is written there lol. Corks are recommended to use within a certain time of manufacture. It's a guideline.

Care to sell me 500 and ship to Canada?

Oh it's not for that one. The top up is for a 1 gal batch of a tea infused mead. Just pumpkin spice chamomile and honey.

I'd have no idea what white wine to use and would rather not alter my composition with some generic box store wine :(

The large particles are from fruit. Which can rot. That is where the off flavors can come from. I don't believe it takes long for that to occur?

On a seperate note, with my other 1 gal batch it's done fermenting and time to rack but worry about air space. If I top it up, I'll dilute my alcohol level. How might I calculate how much I'll affect it if I top off with some water when the SG is already below 0 or can I?

I wouldn't be worried normally but it is starting to compact in layers and get dense. My only concern is off flavors being introduced. I've never dealt with this much sediment so quickly but I blame the raspberries and despite being in a fine mesh bag, I still got a lot of "pulp" see attached...

I checked the SG of this stuff again and it's made its way from 1.004 down to 1.002 in the last 4 days. The sediment building up is quite thick and I don't want to get any off flavors from leaving it on the lees to long. Do you think I should rack it or wait the 2 weeks you suggested still? In...

Found out these are 950s and the company I ordered from royally screwed up. I've never once ever found any sort of documentation or information that supports your statement of them being designed for a pneumatic corker. Everywhere including the manufacturer states floor corker are to be used...

Lol those are #9s and while they say the cork is good for 10 years, it's actually not. It's amazing how insanely misinformed these distributors are. Blows my mind.

Where are you buying them? Mine is an Italian floor corker. Portuguese is too small for how many bottles I can end up doing in a year lol.

Here is how bad my nomacorcs are indenting. Seems a bit much imo?

Are your nomacorcs plain or do they have company writing on them?

I asked the vendor 3 or more times and he said 300 was what was labeled on his package. However I've been mailed a freezer bag with 100 corks and no information on the label. Just a price and their website. I'm frankly getting really annoyed with corks these days. I used to have a shop here that...

I ordered some noma 300s and got them today but not sure they are 300s. Everywhere I look online states they should have customized printing on them from nomacorc their brand name basically. Mine are plain corks and when ran through the floor corker, it just absolutely mashes the top of them and...

900 is 2-5 years according to sheets I've looked up. Order the 300s or 100s and be safe for 10-15 and eliminate concern. The 900 is a bottom of the barrel cork for nomacorc.