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I just filtered my first tonite and will bottle this week...I went with about 15 lbs of fruit and should have gone with 20plus....if your going to back sweeten with strawberry juice...you can still get killer flavor...as I'm typing I'm drinking what I couldn't get out of the carboy...only thing...

Just an aside, when you all are making your wines, what makes an early drinker vs one that gets better over a few years...even the wines ive made at my winemaking for dummies local place probably would have improved with age had I not drank them all...are some grapes better for aging than others?

I think one of my issues is also having trouble correlating the verbiage of wine making to the feel when drinking, dont get me wrong I've done my share of tastings with the flavor wheel..but if there's such a thing as a numb palette...that might be me

any rule of thumb for baseline? im doing pails of juice which will lack the skins during primary..i have checked threads and found .4g/gal as a dosage, just as you say, I realize its a "by taste" thing but looking for a starting point give the lack of skins

So..around me there's a place that does wine making where you chose you grapes(after a lot of free tastings of last seasons vintage) which is basically a "wine making for dummies"...I learned the process (they made use do all they grunt work they handle the chemistry), I bought the basic starter...

hey, im doing my wines from 4 aces and musto bello buckets, without skins expect less tannin...are there any base guidelines for adding before I go by taste, I really have no idea what a lot or a little is to add

Hey all, I just filtered mine into gallons from the 5 gallon carboy, wound up with about 4 1/2 gallon, I know I was light on fruit, I followed the ec Kraus recipe...aside from that are you guys back sweetening of just rolling as is...I pulled a cup out and was dry, but after about 1 tsp sugar...

what kind of dose per gallon??

I deal with them a lot for my job, (fix commercial dishwashers in NYC), they lay their eggs in wet places like sink drains. We sell a product called fruit fly bar pro...you can get them online, just hang them around damp areas, my customers use them in bars and they seem satisfied...

Well I'm am working on my equipment...this was the first ever attempt at wine making...my primary is the bucket that came with the kit I got as gift...now have 2 5 gall, 2 6gal, want to get something about 20 gal for primary as I get better at this..filter and good ph meter my most recent...

what did you mean by clay though?? Being that I wasn't sure about the kid, I did meta K for 24 hrs and pitched bm4x4....hope it turns out...It is fermenting so yay I guess...

So my plan is this... I have to top off with either a pinot grigio or sauv blanc (if anybody has a better idea holler)...will probably need about 2 cups after the juice if my math and the marks I made on the carboy are accurate recheck pH and adjust if needed (shooting for 3.6 to 3.8?) Then let...

Thanx for the heads up...why doesnt it indicate that or they type of yeast on the bucket?

So I just got my Mini jet filter today from amazon...was pretty ez to use..i went straight to the second filter since i had racked once already.. Added the sorbate and k meta and will let that sit 2 days before back sweetening juice sweated juice. My ABV is currently at 12.5 did some taste...

That's kinda why I went off titration...I bought strips st wine supply, and were significantly off from the ones I use at work...hoping the math pays off

Lol...auto correct on phone...MLF

Musto Bello Sangiovese from Corrados, I stopped by there today and picked up the BM4X4 yeast instead of the red star (thanx for the advice guys) and some tartaric, Based off the numbers on the TA titration I might have needed to add 1.5 ounce of acid. I added 1 ounce and retested with the ph...

@ Ajmassa5983 , I m up in Bergen county and just picked up a 6gall Sangiovese from Corrados....you go there often?

did my initial measurements, getting SG of 1.092, pH over 4 (narrow range ph strip) and TA of .375 is this pretty normal for a bucket of juice? Was also wondering if I will need to add some tannin (recommendation on how much) because the juice is lacking skins

Hey...I'm just starting 6 gallon of sangiovese from a bucket of mosto bello...would you mind sharing you measurements of ph, TA, and so before you pitched yeast....I got a high ph ..over 4 and TA of .37 and was wondering if that's because the nature of just buying juice...should I adjust to ph...