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Chitosan for fining in kits is a shellfish source. Theoretically it could trigger a shellfish allergy, but in real life it probably does not. I’ve looked into it and never heard of it actually causing an issue. Lallemand has Chitosan for sale as “Brett No More” and “Bactiless” as from...

You can get small quantities (50g for $12 Candian)of Allegro from the Bosagrape https://ecom.bosagrape.com/yeast-renaissance-allegro-500g.html?category_id=1301 Also just started Apple Riesling Mead. We fresh pressed cider for the wife’s birthday and I kept 4.5 gal for a batch and added a...

Again, I agree that reduless works well, but to say that it “bleaches” wine and mutes flavors is only true if you give large/ multiple doses. If used in proper dosage, it works great. I have had wines with the aroma slightly muted by reductive sulfurs but not enough to really detect. Add a...

As CDrew mentioned, reduless is a good option. I have used it and it works for smaller issues. For now, I’d add nutrient/optired or nobelese if you have it. Delestage is a good idea with nutrient. It really depends what part of fermentation you are in. Lots of oxygen is good, but actually can...

A lot of juice buckets come in a Brix 21-23 (they start at Brix 27-28 and are watered back (at least the one from Northern Brewer/Midwest Supplies which I confirmed with the manufacturer)). Most have yeast pinched already (a lot of times it is RC212 or EC 118). You are probably finished. I’d...

I like vp41, it is very solid and tolerates high alcohol. It doesn’t give much butter flavor if I remember correctly. it co-inoculates easy as welll too

Nice, based on what the renaissance people told me you should be optimizing glycerol production with that temperature! I can’t wait to start my batch later this fall.

I think you made a good call, I let zymaflore Alpha (same species as prelude) get down to 1.063 on a Zinfandel FWK. I followed with Avante. I ended up with a bit a sulfur funk (but did leave on the lees too long). It cured easily with reduceless but I didn’t expect it. I added a dose a fermaid...

I like the bench trials idea. I will do 2-60 mL bench trials. One with 0.3g/L of tartaric added one with 0.6 g/L of tartaric added. I’ll then cold stabilize to 36F for 2 weeks. I’ll then do a blind tasting with the original and the 2 bench trials.

My neighbor and I just did blend trials with the cab sav and merlot we did in May. As stated above both had Biodiva and Bravo (the cab was split into Biodiva and Avante as well). I'm truly excited about the blends we did! I'm trying Bravo again on a Livermore cab sav (in my freezer) later...

I don't disagree, but I would like a better microbial stability/wine longevity (lower pH) and cold stabilization if possible. I use numbers as guides then go by taste. However, there are not many white wines I’ve had with a pH of 3.67.

I started a wonderful Russian River Valley Chardonnay this May from Wine Grapes Direct. I fermented out nicely, completed ML, and I have been doing Batonnage for the last few months and have really noticed a nice change in mouthfeel and the aroma is wonderful. The current pH is 3.67 and...

I didn’t have a problem, but that was in May. They sell it in 50g ($12 Canadian)100g ($22.5 Canadian), 500g. They repackage the 50 and 100g. 500g is the original package. Their phone number is 1-866-554-7273.

I like the wand set up personally. A trick with the punts is to upgrade to the 1/2 inch siphon tube and wand. If fills faster and the punt isn’t an issue. It does 375ml and 200ml bottles with no problem. I do spurge with argon 1st as well. I get the set up started with argon pressure and one of...

I used the Biodiva/bravo on a Red Mountain Merlot from wine grapes direct. I also used it on rattlesnake hills cab and did a Biodiva/Avante and a Biodiva/Bravo split fermentation (yes I’m a glutton for punishment). The cab sav is fantastic already after being 2 month in the barrel. It went 12...

Multiple 5-6 gallon food grade buckets is a good answer. I would use those for the skins. Pump out (or scoop with bucket) the juice to another larger fermentor. Remove seeds. Add skins back in original fermentor and pour/ pump in the juice. I’ve done it with 350 lbs and it takes more time...

I would try to do multiple delestages during primary fermentation. Basic idea remove cap/ skins into sanitized buckets. Then, pour juice out of the fermentor into separate buckets. Remove the seeds at the bottom. Pour skins back in the primary. juice back on top. I usually do it once during a...

I’m glad your happy with your choice. I’m sure the MW102 is nice. I haven’t used one. I also have the Apera pH60. It is a great portable pH meter. I recommend it to everyone asking. It is accurate and reliable. I don’t even calibrate it as much as recommended. It also measures temps of the...

I have used it in conjunction with Opti-red as 1/2 and 1/2 Noblesse. I have also used it in the Scott's labs Sulfur Defect protocol (sadly more times than once). I feel like it gives an increase mouthfeel and it absorbs sulfur defects. It says it rounds harsh tannins, adds slight sweetness...

I I thought it was illegal for commercial wineries to add glycerin to there wines? I thought it was only available to home winemakers. Regardless, I do use glycerine to soften mouthfeel and elevate aroma. I try to estimate how much my yeast might have produced (ie 5-7.5 g/L) in a lot of...