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Yes your are correct. But just think how awesome abv of 125% would be for making hand sanitizers. Lol

Yes my starting sg was 1.87. It finished around 0.994. The 1.08 was from @Vinobeau comment.

Hi Vinobeau, it was between 25-30lbs of berries and 25 lbs sugar. I dissolved the sugar in boiling water 10 gallons. After racking I have 11 gallons. Starting sg was around 1.87. I fermented to dry, like a grape wine and planned on backsweetening. I agree it needs sugar for balance but I don't...

I successfully fermented fresh cranberry wine w a ph of 3.0. I expected lower ph but after adding water to the crushed berries I left it as is. Yeast was R2 and opti white. Took a day and a half to get going made it through w the addition of fermax halfway. I've never backsweatened cranberry...

I live in Massachusetts and a friend has some cranberry boggs. 2 years ago we made some cranberry wine and this year we did another batch. Salute!

Ha! That makes a bit more cents.

Thats an expensive milk crate! $139.50! I'm waiting for a "But wait theres more" comment from the sham wow guy. Lol

I use them for degassing and after I add bentonite. I wouldn't use it for long term storage. I do notice that if you vacuum it again after a few days that it still pulls out some air.

Buon vino filters state in the instructions that the wine is in an agitated state and its best to wait between filtering and bottling. In other words its not recommended to bottle immediately after filtering.

True. I only was interested in the part of distilled water changing ph. After all I buy it by the gallon and then it sits around til next use. I thought ph meter wasn't working but then I realized the premise of this article. It changes when exposed to oxygen. Simple point. And don't let that...

"The pH value of distilled water is theoretically 7, neither acid or base. If you tested distilled water immediately upon opening a container, that is probably what you would get. However, as soon as distilled water is exposed to air it begins dissolving carbon dioxide and starts shifting to...

Lol! I've been in your shoes before. Some places sell kieselsol by itself. Rinse repeat? https://www.homebrewing.org/Kieselsol--15-mL_p_9507.html

Wow that ph meter would drive me nutz! I'm happy it started working. You hit the nail on the head, its all about the taste! Use your own palate and what your taste enjoys. I used to be obsessed with clarity of my wine so I had crystal clear wine which lacked body and wasn't balanced. Now its...

Kits are formulated and shouldn't need acid adjustments but you can tweak it. Juice buckets are tricky and definitely vary by brand. Mosti fresco comes pre balanced but I'm pretty sure that others do not. I just picked up my Italian juice buckets 2 days ago and ph was between 3.7 -4.1!!!!! So...

Why the rush? I know it's a kit but be patient. It has to be fully de gassed like the others have said. I have run into a problem when adding chitosan even after 24 hours of kieselsol. I have had wine crystal clear after kieselsol and then adding chitosan made it cloudy. I have remedied that by...

Thanks @cmason1957 I definitely will do mlf on my reds. What I meant is that I will use another yeast instead of BM 4x4. I will use CLOS on my reds this year. And thats good info on the MLF test, I will look into it.

Thanks for the replies. I may shy away from it this year. It sounds like it can be done if carefully monitored and also the correct ph and nutrients. I have never measured for mlf completion so I would be guessing as to when and if it would be complete.

Hi @Katrine822 welcome to wmt. Just some suggestions for your chardonnay. Consider 2 buckets, one with a yeast strain that can product more buttery flavors and 1 just au natural like you plan on doing. I would opt to choose a yeast strain which would guarantee that buttery flavor you enjoy...

I was considering using BM 4x4 for my Italian reds and then following with wyeast 4007 malolactive cultures. While searching the web to learn about BM 4x4, Scott laboratories shows it as below average compatibility with malolactive fermentation. I emailed them to get an answer and wanted to post...

@dralarms If you turn down the precision valve real low, the bottle fills slowly. As its filling you cork the bottle that just finished.