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I added some Fermaid o which from what I have read is OK to add with only three bricks left I have some heating pad on the wine hopefully when I get home today it will have fermented some Amount added was .45 per gallon

Any suggestion about the stuck ferment? It's stuck at 1.010 SG so I have it heating and stirred it this morning. Trying to get it down to at least 1. I smelled it again today. Slight egg smell. I have splash wrecked it about three times. If it would be done fermenting I would add potassium...

I splash racked again today most of the smell seems to be gone however it seems fermentation has stopped at 1.010. I have it sitting on a heating pad. What else would you recommend? How long should I let it go before I try to restart fermentation? I see lots of bubbles coming up and the air...

I had my first case of H2S with my pinot this year. I read that it can be caused by stressed yeast. I rehydrated with GoFerm, used a dose of Fermaid O at the first sign of fermentation, and a dose of Fermaid K at 1/3 sugar decrease. So I was reading the Scott Labs handbook and it seems...

Have you checked your Malic Acid levels? I use the accuvin test strips they are easy to use and pretty accurate. That would at least give you a good idea where they are at in the process.i.e. has MLF finished. Also, are you sure of your numbers? Your right, the conversion of malic acid...

Looks great

I was planning on combining and these responses confirmed my thoughts. Its not a lot of juice and I did a fairly light pressing.

Splash racked it last night despite the wife not being too happy and most of it again this morning(5 of the 7 gallons). I pressed it on friday and it sat on the gross lees for two days. I may have overreacted but the smell was pretty strong. I will follow it and if it needs to be racked I can...

It was still fermenting and in the same room as my Zin which was in a brute. I just thought it was the Zinfandel. Then when I took that out of the room and pressed The smell was still in the room later when I came back to check on the Pinot . I open the car boy I got a huge wiff of rotten...

Noticed a Strong smell of rotten eggs yesterday and today. I hit it with redules. Hopefully that will do the trick.

How do you all approach combining free fun with your pressed juice? Free run it's a lot less astringent/bitter where as the pressed has more of that astringency in it. Do you all combined the two together regardless or keep them separate?

I cold soaked 108 pounds of Pinot for 4 days the innoculated with rp212. I let it ferment down to 5-6 Brix then pressed and will let it finish in carboys. I also coinocculated with VP41. The reason for pressing early was to get it off the seeds. I read this is being done in burgundy

Seems like some of the big napa cabs have PH on the higher side. I would do as NorCal said.

I will see if I can grab another lug. Thanks;

My Koch cab got 86'd by the grower so I am going to do a simple Sangio/Cab/MErlot blend, 33/33/33. Has anyone tried this blend? It will be a field blend due to time. IF you all think I should up one of them I can probably add another lug. (only doing 3). Also yeast recommendations would be...

Thats good business. Glad it is working out.

Not a lot of raisins. The grapes seemed nice and ripe.

I was thinking I would dilute based upon lowering it 2 brix to be safe. Do you think that is too much? I stopped the cold soak this morning and will recheck my readings tonight after work. I think by them the must will have warmed up a bit.

They are cold soaking and I agree that number seems really high I calibrated my hydrometer in distilled water and noted that it was off by about .002 on the high side. I just remeasured and the hydrometer reads 1.118. If I adjust that for temperature and the above calibration it comes down to...

I just calibrated my hydrometer and it seems to be reading one bar high i.e. .02 on the SG scale. So Adjusting the reading for that and the temperature in the house it comes out almost exactly 25.