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https://scottlab.com/content/files/Documents/Handbooks/WinemakingHandbook2020.pdf Starting on page 11.

Lees after a tannin addition are fluffy and easy to rouse. I recommend racking to another vessel immediately before bottling.

I have a triple berry no-water melomel that takes offense to the implication that no mead can stand up to a big red.

There's a lot more to mead than just traditionals. I'd hazard a guess that the vast majority of meads made are not traditionals.

Most traditional meads? Arguably. Most meads? No.

Using a sub-gram scale and granulated k-meta, .2-.4 grams is about 25-50 ppm

It’s playing with fire, for sure. If you’re off on you’re FG estimate by 0.002 it’s enough to make a bomb.

They're functionally the same. Some people claim that Na-Meta can add a salty taste to your wine compared to k-meta, but I'm not sure how much I buy that since the #1 ingredient in sodium free salt alternatives is potassium.

I'd give it a couple weeks.

You squirt a bunch of inert gas into the headspace to try and displace air, or at least reduce the concentration. Using this guy: https://www.amazon.com/Genuine-Innovations-G20310-Ultraflate-Inflator/dp/B01LXM2EXF/ and one of these...

Just say no to marbles. Seriously. There's a chance they will chip - leading to the potential for glass shards in your wine - or possibly crack your carboy and cost you all your wine. They increase racking losses. How confident are you that they're actually made from food safe glass? Just...

I've had wines in bulk for as much as 6 months pop solid bungs. Personally, I think people wring their hands too much about headspace. Keep up with your k-meta additions as you rack, and go buy a bicycle tire inflator and a box of food safe co2 cartridges. $25 all in. Anytime you need to...

.2 g/gal of granulated is a hair over 25ppm.

Nobody in their right mind should want to do fruit in a carboy.

Just make a copy using your google account

are you using it in google sheets? tryjng to use it in excel is probably a bad idea.

That could just be impact of the sediment not fully falling out in the new container. Some of that sediment is tannins that have polymerized enough to fall out of solution.

@Vinobeau messed up their quoting. Everything after "I make 5 gallons" is theirs. I have had a dill beer and it was delicious.

Hi folks - I got a 15% off coupon for a kit from Midwest (Wine Kits), so I figured I'd treat myself to a high end wine kit; planning on using it to do a 3 gal batch of the straight wine and a 6 gal batch of pyment. I'm torn between staying in my comfort zone of getting a Chardonnay and...

Honey, fruit, and no additional water.