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https://scottlab.com/bactiless-500g-015232. Here is the link

I think is what I saw that led me to believe it could help. I have to say though it doesn’t smell that much since I raised SO2 to 100 ppm back in December

I thought that too but I read somewhere that it can be used to reduce. I gave it a shot. See what happens.

Yes it is a great site and I’ve ordered from there many times

I found this additive on the beverage people’s website. It is supposed to help with VA . I have a Carmenere from last year that smelled like nail polish in December I hit it hard with pot meta a few months ago (100ppm)and it does smell a lot better. So2 is now 48 ppm. I’m going to try this...

I apologize if this seems to be a silly question but did you calibrate the pH meter? Also have you thought about trying a different pH meter to verify? That just seems to be rather high given what you’ve said. Otherwise I agree with Norcal. Ad to tase sulfite and go from there. Bench trials like...

Ditto on the enzymes and additives. I only get one shot of year and I wanna make sure that I get everything out of it.

Thanks, I kind of figured that out after the fact. I set it too low and the build up of CO2 from continued fermentation caused it to push up on the lid and wine to come out the bubbler. I have a bung hopefully arriving tomorrow. I have raised it up a bit more and so far so good. thanks for...

I’ll look into that, I thought I adjusted it up above the must high enough but again this morning woke up to a pool of wine on the lid.

First time using a 110 L variable volume tank. I put the bladder lid on this morning and I came home to a lid covered in wine. I’m sure the change in temperature cause the wine to expand and go up through the airlock. I readjusted it up a little bit above the must. My question is, is there...

I nuked mine for 10-15 seconds in the microwave.

You may have already, but you have to mix the juice really well to get accurate measurements.

I think the Lanza grapes are worth the premium

I making a bucket of Chardonnay and plan to add oak chips in the primary, I also bought FT Blanc which I was going to add the primary also, do you think that’s overkill? Also adding OptiMUN white

I’m using Chr. Hansen Melody yeast this year. Their guidelines say to rehydrate in water temperature between 77 and 82°. I always use go firm which requires a much higher water temperature. I’m just wondering if anybody has any guidance on what to do here.

I have heard the opposite I.e you adjust for PH because of micro stability being most important. The acid will fall out as it converts from water to alcohol and if you do an mlf, cold stabilize. There is a podcast called inside wine making were he interviews the winemaker from Sebastiani wines...

I contacted a liquor law attorney a while back. the case that made it unconstitutional for Pennsylvania to treat out of state fruit differently than in state fruit still applies. That’s how all of these wineries in Pennsylvania are able to make wine with out-of-state grapes and sell it in...

My understanding is that Adding acid post fermentation is a problem because it’s not soluble in alcohol whereas when you add pre fermentation it is soluble in water. Really good discussion on the podcast The Inside Winemaking Podcast with Jim Duane. I listen to it over and over three...

That’s a vinmetric right? What size are the barrels?

It may be too far for most, but CFPwinemakers in Pittsburgh has a lot of choices. Lanza being their best but you have to preorder. The do large orders too for wineries etc... but I dont know how they discount. Another thing that I looked into was a grape broker in Washington. At the time for...