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for mine ( I have 200l, 300l, and 500l tanks) made dip stick out of PVC pipe. That scale on the outside is not only inaccurate, but also useless because it is on the OUTSIDE of the tank. It is easy to calc the volume. 3.14 x diameter X length = volume.

You need to address H2S as soon as you can. H2S can (over time) bond into other nasty compounds (eg mercaptans) that are harder to address. I recommend that you look into a product called redueless. It is not toxic like copper sulfsate and gives more control over copper dosage then simply...

I do not soak my corks (and no, I am not going to post that SNL skit). I let them stand straight up for several days and then I lay the bottle down on their sides for long term storage. I use all natural #9 corks and very rarely have a problem.

Close to what I have done. The wire tool is used to apply the twist. Insert hook through eyelets and spin.

2.8 is a rather low ph. I would look into raising the PH with pot. bicarb. I do not think that 1/4 tsp of kmeta would prevent ec-1118 from kicking off. You do want the must to be warmer than 60 degrees, preferably over 70.

Very nice, but I would worry about that carpet. Spills and eruptions can happen. I would look into getting a large water proof mat (at least) that can be rolled up when not needed.

Real nice AJ! Looks like you got a fine crusher there.......

Definitely! I found that pil juice does not have the same body as whole fruit must. This is because the pail juice does not have the same maceration. As the other posts, I would advise to NOT use a blender. Use clean feet and a bucket to break up the grapes (after destemming).

So you are then well acquainted with George Boole?????

FUN! I LOVE Nova. One of my favorite programs. Thanks for posting!

For me, it depends on what you are trying to achieve. If I want a smokey quality, I go with heavy, If I want a vanilla characteristic, then medium, and for nice wood qualities I go with light.

ok, sounds like it may be residual CO2.

For primary fermentation, I like to leave 20 or even 30 percent head space. so, for a 5 gallon batch, my advice is to use a 6 gal bucket at a minimum.

You need to determine if you are dealing with active fermentation or residual CO2. so let me ask some questions.. Is the wine clear? Have you been racking (is there a layer of sediment at the bottom of your containers? have you been keeping the wine cold (say, under 60 degrees)? and...

Down East Dickering on Prime. I do not know what it is about this show, but I am totally addicted to it. I also broke down and got cbs all access. Been watching the new star trek series on that. (ok, let the nerd comments fly).

Did you cork, then lay the bottle on its side? I normally cork and let the bottle stand straight up for a day or two. This allows the cork to re-expand a bit.

For white wines, I normally only undergo MLF for Chardonnay. I like a crisp Riesling (and not a buttery one). That crispness would be lost with MLF. This is just me, but I have a soft spot for a crisp Riesling. For a Riesling, I also do not like to add any tannins and keep the PH low (a TA...

care to post the recipies?

Just fine. Did a limited run of 500 liters last fall. Covid 19 is really cutting into my bottling season now and it may impact what I make this fall.

Try tasting it. The tongue makes a great hydrometer.