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I know the specific gravity (SG) determines when primary fermentation is complete. I crushed the grapes on September 15th. If fermentation goes past this Sunday, I won’t be able to press until the following week due to work. I understand that there’s a small window, but what’s the normal...

I just ordered new reagents. I’ll try to call and see if my probe is still usable.

Can you recommend some test strips for an estimate ? I have a vinmetrica but haven’t used it in years .

This is the current malo I plan on using . I don’t think it matters. Also the recipe I’m following is in “The Home Winemaker’s companion. So I took the 3.1g x7 to get the 21.7 grams.

So with the 35 gallons , I’ll wait until after press to use the malo. I won’t add any additional KMeta to the carboys after I press . I should wait a week or so and rack off the Gross Lees into carboys with no more KMeta ? Do I have enough “protection” with the KMeta where I shouldn't have to...

I’m sorry . 35 gallons

So your also saying don’t do anymore KMeta after I press and put in carboys if I’m going for MLF ?

Thank you

When’s the proper time to inoculate the fermination with malo ?

I’m not sure how to explain correctly but I bought the equivalent of what produces 35 gallons of Sangiovese grapes . I added the KMeta before pitching the yeast which was the day after . 21.7 grams to be exact I’m about 3 days in to the ferment . I see the typical amount of KMeta added...

Thank you … before I make my final choice I want to make sure I can even get 1 or 2 of the vines that were discussed .

Well after reading a great deal about Verona I’m really considering growing it . After searching our forum I found : Bevens Creek Vineyard and Nursery but they are already sold out . Does someone have another reputable source ?

I live in Chester NY

How many gallons of wine do you plan on making? My cousin and I have been making wine for about 10 years on and off. After a great deal of research from this forum and speaking with others we decided against it. We never make enough wine. We consider 70-80 gallons to be the point where we...

@Matteo_Lahm in regards to flavor profile which would you say is similar ? I guess the best choice is to choose a red that can withstand the winters. I know it will be years before I even have grapes . Also the pitfalls of being this being first time growing as well. Honestly, I would be happy...

Are the electronic ph soil testers accurate? Or should I find a service that I can soil samples to ?

What would be a good site to preorder scions/or rooted plants for next year? I’ll look at buying Pinot Noir and a Frontenac . I know it will be a few years before anything will produce so I can see which one fairs better . I found this site doubleavinyard I’m not sure what this option is ?

Oh I just read some of your post .. This won’t be my first time doing grapes . I started with kits maybe 14 years ago and slowly went to all grapes . I currently have about 12 gallons of Barolo Wine I just pressed this past weekend . So I’m up to the challenge if need be to pick the MOG out ...

Also how do I determine if grape skins are included or If I need to press the Must ? I’m not familiar with the terminology of what I should be looking for .

Tim , thank you for such a thorough review. I guess I’ll look into Brehm . I agree with spending more to get premium . Checking SG and PH would been done regardless on my part. I think being truthful is important with any company . So if they aren’t I’ll spend the extra money .