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@winemaker81 , yes I agree though my adj scale is more like +.0025. I was just commenting on making an accurate measurement with the hydrometer. And was the initial reading also at 75? Just one more thing to pay attention to for an accurate reading.

And what about the temperature of the must? My hydrometer is calibrated to 60 degrees and came with a conversion chart for other temps.

Thanks, I can ask them when I call to check on my order, but they don’t have it in their catalog. And thanks, @Mac60 I will check them out. I know that they had a good price on the MLF test kit when I bought it there last year, which had similar chemical shipping issues.

Do any of you SJ winemakers know of a chemical supply where I can get 25% phosphoric acid used in the SO2 test kit from Morwine? It only comes with enough for 3 tests.. and the shipping charges for more are more than the product itself. Same issue with the sodium hydroxide for the TA test. I...

I was wondering how that works if you are doing MLF on the main carboy? Do you do it to the smaller containers as well? I processed grapes and juice and had extra that I put in a gallon container with an airlock, but then did MLF and was wondering what would happen if I topped off after that...

I started my RJS ST about a month ago. I used the ingredients and directions as written and the fermentation went well. My only issue was that the skins included seemed to absorb a lot of the juice. I squeezed the mesh bag, and set it in a colander to drain, etc, but it was definitely a lot...

Maybe if they are very cold to start... but I have not had any issues with the 75 I have done. Others use a heat gun without issues.

I just finished the first stage of primary fermentation of a RJS En Primeur Super Tuscan.. At this point (day 7) I have removed the grape skins that were in the mesh bag. Even though I squeezed it out, and set it in a colander to drain, it seemed to absorb a lot of the juice instead of the...

I’ve found a super easy and quick way to remove labels from many (but not all) commercial bottles. Keep the label dry, if you want to rinse out the bottle, do so carefully. Heat water in a tea kettle to boiling. Use a funnel to carefully pour water into bottle(s). Only fill to the top of the...

@Johnd, I've learned that drying trick from this forum and use in on my pool gizmos with PVC (if you have a pool you know what gizmos are). So much of what I’ve learned from pool maintenance, cheese making and wine making overlap. Lots of chemistry and lots of patience.

I switched to the solid because I was following the instructions from More Wine.. but I think you’re right. Or else I’ll give it a few days and try the solid again after it settles down.

Some purchased cabernet that I was drinking that night.

The other day I racked my 6 month old cabernet. After that, I couldnt keep the solid silicone bung from popping out, so I switched back to an airlock. In the previous 3 months, the solid bung never popped. I can’t figure it out, but the temp is probably a little warmer now in the basement...

So, my MLF never did complete with the liquid malo. On July 15th I reinoculated with VP41 and added acti-malo. So far there hasn’t been any more movement with the malo to lactic. Should I just go ahead and add the k-meta and rack to a new carboy? This wine has been sitting in this one since I...

I have been wondering about the StarSan residual as well... I have been spraying my stirring spoon each time (2x a week) I stir my wine as it goes through a long MLF. The MLF stalled and I recently reinoculated it, but was wondering if the residual sanitizer was working against the MLF bacteria...

@BABRU Don't worry, I am having fun. And as I said before I am only looking to make a second bottle of the night quality wine. I just wondered where all the acid came from during my primary and why my wine tastes so bad right now. As an eternal optimist, I still have hope for this wine and I...

Thanks @Johnd, I didn’t realize that about the grapes from Chile, though I did see the padded paper on top of the box that was there as a preservative. Even the juice pail says it contains sulfites (along with tartaric acid, wine yeast and tannins). Juice pail says its packaged by The Wine...

My package has a mfg date of 3/25/19, so hopefully its OK. Both reviews on morewine gave it 5 stars, so I will hope for the best, and I can report back. Thanks for all of the good advice.

Thanks, and thanks to you @cmason1957 I’ll keep my fingers crossed. Lots for me to learn about this. I didn’t expect much this first go... was hoping for “second bottle of the night” quality at best..

Thanks Johnd. Maybe their is hope for this (my first) batch. I did degas (stirred the sample with a fork for a bit and let in sit), but didn’t warm it. But, in the end it is the harsh acid taste that scares me. I bought the Wyeast liquid malo bacteria and the acti-ml, but I’m not sure what to...