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It's starting to kick in now. Going to add nutrients. I have always hydrated for 30 minutes but I will try overnight next time around

I pitched 3 buckets of juice - Zinfandel, Malbec, Merlot. The Zin got RP-15 the others got RC 212, all got hydrated with goferm. I read that the RP-15 was a slow fermenter but now I am getting concerned. It's only been 48 hours but the Malbec and Merlot are bubbling over and the Zin seems very...

yeah I was going to try to toast them but not anymore. This website has a nice variety of oak spirals. https://www.infusionspiral.com/?SID=mv98k242duvg4cqdvgapuj97s2#blendSlides

Has anyone used something like this from Home Depot rather than infusion spirals or oak chips? https://www.homedepot.com/p/General-Tools-3-8-in-Flat-Head-Oak-Plugs-313038/202252107#product-overview

AJ- The KMS packet does fizz when added to the wine. So far I can't contact Festa. I have enclosed the directions for Festa.

ZebraB I got my vacuum pump at harbor freight. The link below got me started

I started checking PH and SO2 levels a couple of year ago but gave it up. I think wine making should be fun and not feel a chemistry class (which I failed in HS). So if some of us are getting juice buckets (not fresh crushed grapes but refrigerated juice from vineyards), is it safe to say: 1/4...

Aj is correct - we are talking about seasonal juice pails. I think you all answered the question. The sugar (natural or added) causes the CO2 so we just have to be patient and keep racking.

Interesting - the Festa packet is labeled KMS and the directions say it is potassium metabisulphite. I wonder if it is a combination of k-meta and sorbate in one pack. I am going to email them and ask

So I think what all that means is wines that have more acid (lower ph) need less kmeta? Or is it the other way around? Either way will the so2 go away with time before bottling.

So if I am adding sugar in the primary(which I do), am I enabling the bubbles???

Sometimes I buy pasteurized juice from Festa. They include Kmeta in a 3.5g. packet. Since they provide kmeta premeasured in 3.5g packs, I figured that's the correct amount. So I measured 3.5g and added it to 6 gallons of fresh juice I am aging. Then I remembered that the rule of thumb is 1/4 of...

I usually buy juice buckets. Why do some juice buckets seem to make more CO2. I am aging 12 gallons from L'uva Bella juice in Ca. Both have been racked 3 X. They are really fizzy like alka seltzer. What causes the CO2 and why do some juices seem to make more?

So I bought 2 hydrometers from 2 different vendors. Both came with an LD Carlson label. Seems like LD Carlson is a wholesaler of beer and wine making supplies. You can not buy directly from them but they have a retail locator on their website. https://find.storesnear.me/displaylocator/22398...

I learned something new today about bentonite. There are two kinds - calcium and sodium bentonite. Now I'm not sure if that determines the color or color is determined by where it comes from. Tonight I used a tan color bentonite that comes with my juice pail and a grey color bentonite. The tan...

cmason - just wondering how you can be certain the yeast is done and there is no remaining sugar without an accurate read.

I am going to try LD Carlson this time for the hydrometer. Any reviews on them?

Looks like there is a lot of different opinions; buy a more expensive one, return mine for better quality or just make the adjustment because none of them are that accurate. I think I'll return mine bought on amazon and try one directly from a wine supply. One other question while I have...

I do bulk age - 6-12 months. I started off with a 6 gallon carboy but ended up with some 5's and 3's. If I have some left over I put it in gallon jugs with an airlock. Always topped off but seeing the display at my vendor threw me a curve ball.

So do any of these inexpensive hydrometers work well or do I need a $35 one like CDREW suggested? Should the reading be accurate or just in the ballpark to get a relative idea where you stand?