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I am bumping this one up, are there any wine clubs in South East Michigan or anyone interested in getting together and talk wine, sample each others and share tips?

So I have been following this and watched the video. I have this Mexican carboy that has to be at least 20-30 years old (judging by the label condition) with defects in the glass. No issues, knock on wood. If I didn’t read this post or the recent ones on Facebook I would not be worried about my...

Thanks good point, I will stop using the developer. I go through the Pipettes fast so that will help.

I found this post and I have a question too. My kit is 2 years old and always stored in cool (50s winter, low 60s summer) place with caps tight. I went to do a chromatography tear this am and found white chunks in the Malic solution. I have always had a black chunk floating in the tartaric since...

Hi @Rice_Guy I added SG in (need to check notes for Riesling at home). I need to measure TA soon. Its also interesting that these juice buckets all came in at starting SG 1.091 and finished at .994. Never had that before. I will keep measuring over time but the wine may not be around after 5...

Update Day 164: Well its been a while since my last update. With work from home and then the crazy Summer I did not get to rack my wine in June like I wanted. I just tested, adjusted and racked today and I was quite surprised how good it was. So here are the details: Sauvignon Blanc with D47...

If I recall my Zinfandel had a similar taste and I think that meant high acidity. I got some calcium bicarbonate (might have been potassium bicarbonate which I think is better with no taste impact) and did some benches trials with the wine. I think I started with less than an 1/8th tsp per...

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Clarkston, looking for wine clubs

How long you wait for MLF to finish depends on temp of the wine. I kept mine around 70-75. keep checking every week until there is no color change on the strips (according to the website).

Update 7 Day 43... Well I have been extremely busy since the weather started to warm up but I got a chance to hang out in the wine room over the past few days. Two of the wines are turning out better then expected. They are racked again and will continue to bulk age. Here are the details...

Hi Everyone it’s been a while since I have posted any updates. I have been reading all the replies and personal messages and learning a lot. So a quick update as we are a month in since the purchase of the Chilean juice. Malbec - MLF is pretty much done based on Chromotagraphy test (see pic). I...

I put the filler end of the hose into a gallon jug and suck hot water through until it overfills and sucks into the over fill bottle. I then do the same with one step and the same with kmeta then I let them hang dry. I do the overflow method because it helps clean the pressure relief valve and...

Check out my post in the link earlier. There is a picture of a pink foam box I built with an old incandescent light bulb for heat. Surprisingly that bulb and the foam keeps my juice at 75 in my 55 degree basement.

Check put my post on my Chilean juice buckets. Maybe this may help you. https://www.winemakingtalk.com/threads/my-chilean-juice-adventures.73626/

Day 10. Riesling stuck at SG 1.00 since 4/29 Day 7 I warmed the Riesling up to 68 and stirred everyday and SG has still held at 1.000. My goal is get it too .996/.998. Should I wait any longer? It could be the yeast are not strong enough to finish. Do I stabilize and rack. I am still debating...

Thanks everyone for the feedback and conversations. It’s great to get a lot of data points from your experiences. I have been busy the past few days some updates are late. Day 7: Overall, I can not seem to get any of the 3 juices to finish under SG 1.000. I used 2 different Hydrometers...

Day 5 Malbec SG 1.001 temp 66, going to give it one more day then rack to carboy. First time with skins so this will be a great learning experience. Sauvignon Blanc with D47, SG 1.004 with temp at 70. We will see how it does tomorrow. Sauvignon Blanc with K1-V1116, SG 1.004 with temp 67...

Second update, Day 3. I am stirring every morning and night with SG measurement at night. Here are the stats: Riesling Ferment temp 54F SG 1.078 taste sweet and smooth Sauvignon Blanc D47 Yeast Ferment temp 63 SG 1.030 Sauvignon Blanc K1-V1116 Ferment temp 68 SG 1.020 Malbec Ferment...