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Our experience is that you should add the acid, a little at a time until you get the desired result, then wait 24 hours and test again. There's some buffering and the new measure may be different.

This season we crushed our Cabernet at @NorCal 's. I was taking home a 60-gallon barrel, a 30-gallon barrel and a 30-gallon tank. We used a "great" high velocity pump (5 gallons in 40 seconds!) to pump it from the bin where it was settling, up into the barrels which were already in our truck...

It is a nice resolution.....but it really extends an already late season. More logistics.....oh well, should be great wine!

Ajmassa5983, What is the make/model of that 80L bladder press? What was your final ratio of pounds of grapes to fermented wine out of the press? Nice pics!

And my granddaughter helping with our Tempranillo

Cabernet Sauvignon most recently crushed. Let me find a pic ...

Check out LodiWineLabs.com They usually have decent prices. This season, I bought most of our supplies from them instead of MoreWine.

Perhaps...... Nevermind, nice picture

Luckily, YouTube has feature where you can skip ahead.

True, if I was making a video with the purpose of an informative product. But in this case, it's a fun family video that I thought I'd share with the community here. My primary intent was my own family fun video. I've done informative videos as...

Next time, we're thinking of drilling a hole through the back of the garage and down to the "winery". The truck scared me too. :0

For anyone wanting to sit through a long video of this year's Tempranillo project with @NorCal and @busabill. https://youtu.be/NE7ZuDT81hE

Looking forward to seeing these amazing grapes this Friday! Since we just completed a crush and press of Tempranillo, I think I will have some great bench trialing to do with experimental blends. Straight Cab, Straight Tempranillo, Mostly Cab + Temp, Mostly Temp + Cab, 50/50. Wow....having...

If you ever want to get a stopper out of your carboy after the wine is removed, here is a trick that worked for me. https://www.youtube.com/watch?v=k2m2AItx51o

We've just been using it at the start as it can help strengthen the development of bacteria growth under difficult conditions. After that, MLF always finishes without problems.

Can't wait to hear that baby hum!

ACTI-ML is what we use. It was out of stock at More Wine but I just got a notification that they now have more in.

Very exciting! This reminds me of the movie, "Sideways". :)

About 30 - 50 ppm SO2

Wish I had my entire garage floor (ie - bottling room) covered in that material! These stacks get me nervous.