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@Ajmassa and @CDrew thanks for the feedback. @CDrew, my bulk aging room holds a temp of 55F so if I transfer at 1.0 and start MFL, I think it will take a long time to complete, what do you think? I have a few reds from Fall of 2020 that I racked to the car boys at 1.0ish and they are still...

Some pics from today that I could not add to the post due to iCloud sync issue

I just started 3 Chilean juices and I want to share my experiences to help others and get feedback as well. This is my first big thread, I will update with progress and I would really appreciate any feedback you have on what I post. Here is what I have: Chilean Malbec juice 6 gallons: picked...

I am restarting this thread again with the hope of hearing how all your Malbecs turned out with the yeast(s) you used and recommendations. I am getting my juice pail in a few weeks and have some thoughts about splitting the batch and trying two different yeasts. So... What yeast a did you use...

What yeast did you use for the Malbec?

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Kevin, how do you like the commercial faucet with sprayer and faucet? Is that from Amazon? I have been thinking about getting one but reviews were mixed.

It’s an older carboy I bought off market place for $20. May just turn into a decoration piece.thanks for feedback!

Yeah it’s hard to take pics of clear glass the crack appears on the inside of the carboy. It’s not all the way through and maybe length up and down versus the thickness. I will keep water in it for a few months and see what happens.

I picked up this carboy today and noticed some bubbles in the glass. Also what appears to be a small crack in one bubble. I didn’t see it until I got into better light. Anyone have similar bubbles in your carboys I have it filled with water right now to see if it holds.

When I first started making wine, the left over from racking went into a jug for making vinegar. After a few years I have a few gallons of vinegar that everyone loves. BTW the mother (starter) is from Nonna’s from Italy over 50 years ago. Now I save the left overs and put them in growlers to...

Zinfandel with a hint of coffee... amazing. So it was the end of the night Saturday and I noticed I had a little old vine Zinfandel left in a bottle. I grabbed the first cup in front of it and poured in. It was my coffee cup from the morning with a little coffee left. Not knowing coffee was in...

I picked up this wine pump, filters, bottle filler and accessories from a local wine maker this past summer when I was buying bottles. He was retiring from the business. I have not used this but I am confident it is in great shape. Everything else I bought from this person was in excellent...

Thanks I will try that this weekend. This will be my first time making syrup. Do I need to boil the water then blend or is tap water at room temp fine? also should I add potassium or are to the wine as well to prevent restart of fermentation?

Thanks! I have did not check PH in the must last year. Actually there was a lot I didn’t do so I am in recovery mode for this one. This one dis I have learned a ton over the past year and the next batches will be better. I have the AIO and will rack it. Will a normal vacuum rack before bottling...

I have a Red Zinfandel with a PH of 2.8. ABV around 12%. This was made from juice from Costa (California juice) started October 2019 with natural fermentation. The third rack was in April and I have not touched it since. It has a sharp taste to it. I don’t think reds should have such a low PH...

@sour_grapes yes both juices have sulfites from the supplier. I don’t have ability to measure SO2. Should I wait or try to restart MLF?

I just did my Chromatography test and it did not come out as expected. I tested 5 reds two of which I inoculated with CH16 two days after pitching the yeast. And the other 3 did not get the ML culture. I attached the pic of the test and it looks like all 5 wines are still strong in Malic Acid...

I bottled my first wine of the season. A ‘19 Sauvignon Blanc from a Costa juice pail. Turned out great for a natural yeast fermentation. A little cloudy but there was absolutely no sediment in the carboy after sitting since July. Could use a filter but my filter housing did not come in. I was...

I ended up using CH16 with Acti-ML mixed with distilled water then gradually add in juice. I added this to the must 36 hours after pitching the yeast along with medium French oak chips. Hope this works.