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so I picked up my fresh Sangiovese juice. The distributor told me he already added yeast, go ferm, nutrients and I didn't need to do anything else - which is not what I expected. I just wanted fresh pressed juice. I took it home anyway. When I checked the SG it was already at 1.00. Now I don't...

has anyone used the TA titrator? Milwaukee Instruments - MA919B/1 - Titratable Total Acidity Mini-Titrator

I also found this from an old post from vacuumpumpman Theoretically K-Meta is 57% SO2. 1/4 teaspoon per 5 gallons yields about 40 to 45 ppm.

one more dumb question- is 50 ppm SO2 1/4 teaspoon of Kmeta per 6 gallons of wine

After you add the SO2 do you need to wait to add your yeast?

Thanks AJ. I was concerned about the sanitary condition of where the press is. Using buckets of juice in my basement I sanitize everything the wine touches. I just feel like I should be adding something to kill the any harmful bacteria in the fresh pressed juice. I'm afraid of salmonella or some...

I started with pasteurized pails of grape juice (not refrigerated Festa juice) and stepped up to fresh refrigerated juice (Regina). This year I want to try a juice that is being pressed from California grapes at a distributor. I have a few questions and welcome any other advice I might have left...

Pass this info on: I contacted the distributor they sent me a new carboy. The new carboy had a marking on the bottom that looked exactly like where the first carboy cracked. It was like a circular pencil line.You could put your finger nail in it.They gave me a credit and said keep the carboy. I...

Just wondering if this happened to anyone else and if so did I possible cause it. I had a 3 gallon carboy crack around the bottom of the base when it was racked for the second time. I did not crack it in racking. Just went to check on it and it was half empty. Just a faulty Carboy????? Or is it...

I read this somewhere and tried it - seems to work. Because the sulfite test strips don't work with red wine you can try this. I used the quontofit test strip. Take an once of red wine add a teaspoon of citric acid (got mine in Wild by Nature). Hold the strip above the solution for 5 minutes I...

When I bottled my last batch (About 90 bottles) I ran it through a filter just before bottling. I am starting to wonder if that compromised the taste of the wine. I had it oaked with staves an used finishing tannins. I thought it was tasting OK before I bottled but each bottle seems to be...

So what is the concern about introducing a bunch of O2

I am thinking of racking a second time from a carboy into the original 6 gallon pail. ( i don''t have enough carboys to rack). Then once it is in the pail - immediately pour it back into the carboy with a large mouth funnel. I am not sure how the O2 will effect the wine going back into the...

Check out Quintarelli here: https://www.google.com/amp/s/vincarta.com/blog/quintarelli/amp/ Anyone using any sort of cooking spices with their red wine?

My daughter bought me an amazing red from Italy for Father's Day - Tenuta Buon Tempo. The description reads "Scorched earth, forest floor,and roasted coffee bean aromas open this wine. The palate is on its oak, delivering toast, vanilla, mocha, cooking spices and plumcake". I have to try to...

So I used Fermaid K because that's what I had on hand. Do you usually use both go ferm and fermaid K. What about Acti-malo and opti-malo. Do you use both? Acti and go-ferm for hydration and fermaid K and opti for nutrition?

I have 4 pails of red Chilean juice fermenting for about a week. Started off with Fermaid K and EC1118 in all of them. Next week I am going to add Malolactic bacteria with opti-malo. Thinking of adding a little go ferm too - couldn't hurt. I didn't have the go ferm when I pitched the yeast. Is...

I have seen the film in the bottle rinsed with K-Meta. Not sure about the gas that is given off when the wine hits it. As far as the raisins and other foods with high sulfite levels all I want to say is that there are many foods that we ingest that are killing us slowly. Seems like we're saying...

Aside from the discussion of whether K meta is safe to use and how many ppm is required to age wine and for how long (my family is similar to AJ's -wine will never last 3 years.) What about this whole concept of inert gas being produced when the wine contacts the film. If you cork it fast enough...

I just finished bottling about 60 bottles of red using the 1/4 teaspoon of K-Meta to 6 gallons of wine. When I went to pick up my Chilean wine today I got into a conversation with my local vinter/distributor about using K-Meta. According to him adding it to the wine is poison for the body like...