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Thanks @Johnd , its Acti-ML that I have, but the good news is that I just read Lallemand's spec sheet on it and found the following under uses: "If the bacteria fermentation becomes sluggish or stuck, an additional dose of ACTI-ML at the rate of 20 g/hL of wine may effectively stimulate the...

I’m having a very slow go with my Zin/barbera blend and MLF. I co-innoculated for the first time. Yeast was BMX4x4, malo bacteria was VP41. 2 weeks after racking off the gross lees, MLF was about 1/2 complete. Then nothing.. I moved the wine into a small room and added a space heater to keep...

I’m a new winemaker and I find this forum invaluable. Over the last year and a half, I’ve made 2 Chilean cabs (juice and grape mix), a Super Tuscan kit and a California zinfandel/barbera blend (also using a juice pail and 36 lbs of grapes). I’ve certainly learned a lot and have a long way to...

My husband encourages me to buy whatever wine supplies I need so that I can't complain about his garden purchases;)

@Rocktop , I was just thinking the same thing. When it gets cool here in the fall, but not too cool to put the heat on, my house temps are in the mid to upper 60’s. My MLF stalled. I just moved the wine into a small room with a space heater to warm it up and hope to get it moving again. I...

My California barbera grapes from Gino Pinto were from a company called Lodi Gold, but its part of Delta. They were in great shape. So probably not a blanket issue, maybe only some deliveries?

5ml of the sample wine in 100ml of distilled water. Same 8.2 endpoint, same Sodium Hydroxide 0.1N, just multiply amont used by 1.5.

The test is basically the same but you only use 5 ml of wine and then you don’t need as much sodium hydroxide to achieve the end result. I’d rather add the distilled water and use less NaOH, since its cheaper and easier to come by.

Thanks @sour_grapes , thats what I needed to understand. The fact that you use a pH meter to find the endpoint of the test was confusing me. .. and the fact that my TA was pretty low took me down that rabbit hole.

Was thinking that, but the calculation is based on 5ml of wine. I’d need more than that to get the tester wet, so the amount of sodium hydroxide would have to change too. Was thinking that I could use 15ml of wine then divide the amount required for the change by 3 to get the value, you think?

I was worried about the same thing because my distilled water was not coming in at pH 7.. but my real worry is the test i use from morewine.com for TA. You put 5 ml of wine in a container, top it off with distilled water, then test for TA by adding drops of 0.1N sodium hydroxide until you reach...

I got California barbera grapes at GP yesterday. $42/36lbs. They were in great shape. That place was hopping.

Coming from Bergen, that is a long day, but if you need a break stop in at Bagliani’s market. Great cheese selection.. sausages etc.

Geez thanks, I’ll call tomorrow. I thought it would be closer to the end of the month. There goes my plans for next week at the shore.

OH no! Are the grapes in?

Welcome! I like GP for most everything, what they have is very well priced, carboys are especially. I buy the rest online (Morewine or piwine). I’m also new to wine making and am planning my 3rd juice pail with a grape lug batch this Sept.

Well, there are some empty growlers in the garage...

Oh, believe me, if no one is interested, I will use more and figure something out for aging this quantity. Or get more juice and double the batch. It is the middle quantity that is difficult.

Its not just the fermenter, 6 gallons of juice and 36 lbs of grapes will make an odd amount for aging as well, probably something like 8.5 gallons.. what do I do with that? Also, I hand crush and hand press, 18lbs is enough for me. Jeez, I was just trying to give them to someone who could use...

I just ordered 36lb lug of Barbera grapes from GP, and the price was $42. I am making a zinfandel/barbera blend using 6 gal pail of zinfandel and will only need about half of the grapes since I am limited to my 10 gallon brute. If anyone wants to have the extra grapes, maybe we can coordinate...