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I bottled my Marleau from last spring today. My pH came in at 3.26 and my TA was 6.8. It taste rather good. Just wondering if these numbers seem OK. I think the pH is a little low but not much I can do about that now.

I decided to do buckets (mostly) Chilean Juice Chardonnay Chilean Juice Vigioner w/ some syrah grapes to make a blush from the mother in law Chilean Juice Carmenere with some syrah grapes. I am hoping the Carmenere works out ok.

For me, I don't have many options. I opt for the best available grapes. There may be 2 or 3 choices and they are more like a tier. In a perfect world I would be able to go to my supplier and check the brix etc.... but that option really doesn't exist. Normally I have to more expensive...

Update: I raked today. Had one 5 gallon, one gallon, one half gallon and one bottle with a ballon on it. Put it all into a 6 gallon and a half gallon. The remainder in the bottle I used for testing and tasting. Ph is 3.4, TA 6.3 and SG .992. I noticed from the bottle that it smelled a little...

I was looking for a less labor-intensive and less expensive way of doing it, that’s why I was going to use the juice packets. I would love to do grapes if it were for me personally.

Any advice as to grape types? I am leaning toward Chard with a lug of Pinot. I think the Viognier would be too floral for these ladies.

`I made a Grenache Rose for my mother in law last year(Juice Bucket). I stopped the fermentation around 2-3 brix. She likes it sweet. I didn't have the time to make her another batch with the California Juice this year and now she is almost out. So I am looking to make another for her from...

Would you consider the vintners reserve Chardonnay by wine expert a cheap kit? I’m struggling with reducing it down to 5 gallons. Beyond that I plan on adding Oak and half of a grapefruit zest in the primary.

I’m going to forgo the raisins.

Anyone that has done this kit and has some recommended tweaks please let me know. I just bought this kit and I didn't realize it was only 10L. I am a little concerned but I was hoping I could add some tweaks to bring it up. I have read Joe's tweaks and with that in mind i am thinking about...

I cant tell you how glad I am to hear all of this. I feel the exact same way. I had a gallon of Chilean Merlot with a purple ring around the neck and it had a faint smell. I racked and S02d it but I thought to myself I am about to give up. Prior to that I have been dealing with H2S. then I...

I would be fine if it was bubbling due to fermentation but I checked the SG 10 days apart and it was the same. .996. It's still bubbling by the way. I'm just going to let it go until I rack again in February.

That is the best temp I can achieve. it is the in the basement by the garage. It has been cold outside over the last few weeks, in the 30-40s but last 2 days it has warmed up some to 50s- low 60s. As of yesterday it was still bubbling.

There are wineries that buy their fruit from California, Washington etc... beyond the 350 miles. I have link to an opinoin from the Office of General Counsel dated 2014 stating affirming that you can by fruti from anywhere and it doesnt mention the 350 miles. " Therefore, as the law presently...

I checked that initially and it was about the same. 996. . 997 in that range. I also just checked right now a week later and it is still at .996-.997. At this point I think it has to be outgassing.

There’s an article on Wine Making magazine website regarding the effect of barometric pressure on CO2 in wine. Just to be safe I added 50 ppm kmeta last night this morning it still bubbling away. When I added the kmeta A lot of bubbles came right up. I’m guessing it is just CO2 outgassing.

I read that a drop in barometric pressure can cause CO2 outgassing. This has been almost a week of steady outgassing, my only worry is if it is some bacteria. I dont smell anything bad though. There was a decent drop a few time this past week.

It may have gotten colder by a few degrees. It’s aboug 66-67 degrees in that room

3.46 for PH I’m not sure what you mean PPM, so2? I don’t know. My accuvin malic acid test suggests ppm for malic is 30. It’s still bubbling away, looks like a lot of bubbles flowing up to the surface like you see with MLF. If it’s still doing this come Thanksgiving day, I will hit it with 50...

My Pinot a week and a half ago still had some H2S Smell to it so I added Redules I racked out after 72 hours which was on November 8. Yesterday and today I noticed that it is bubbling away. I have a 5 gallon carboy a 1 gallon carboy and a half gallon carboy. I measured my SG back on November 8...