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What is the best way to add 1/4 teaspoon of K-meta TO 6 gallon carboy. I boiled half a cup of bottled water, added the K-meta, waited for it to cool, then added it to my wine When sanitizing with K-meta - how often can you reuse the gallon mixture you made with 2 oz of k-meta. How ling does...

Ok so I am going to rack the wine tomorrow but put it back in some heat. (It's been at about 65F). Keep it at 70-75 for another week to see if I can get the SG down to .99 then rack again and add K-meta

Thanks everyone - Just going to rack and make sure I know what I am buying next time. Actually, I want pure juice. Does anyone know where to purchase fresh crushed grape juice?

So my SG is 1.00 maybe a hair less. So why can't I add sugar and the D254? Taste good but a lot of gas in there.

Johann Do you think I should try to kill the EC 1118 before adding the D254?

I have purchased a Carmenere 6 gallon juice from a local vendor in NY. It is Collinwood juice from Ohio. The vendor I purchased from told me - don't do anything to the juice. Just let it sit for 5 months rack it once and let it age. He said the cap on the juice is an air lock. I wasn't quite...

Thank you That simplifies things

Can someone explain the different uses and terms of all the SO2.Is all this stuff SO2 potassium metabisulfite Potassium Sorbate sulfites sorbates SO2 Which is used for sterilization Which is used for killing wild yeast which is used for killing bacteria in the wine. When should this...

Steve Thanks for the article. Going to follow it. So this is the type of juice Carl sells? I have read some articles here that you have kill the wild yeast first. Is that necessary?

When you buy Carl's juice what is your wine making process, ie pitch yeast and nutrients, add grape skins, rack add k meta, add clarifier?? I have only made wine with kits so far. This is my first purchase of unpasteurized juice. I think it's unpasteurized.

I have purchased a Carmenere 6 gallon juice from a local vendor in NY. It is Collinwood juice from Ohio. The vendor I purchased from told me - don't do anything to the juice. Just let it sit for 5 months rack it once and let it age. He said the cap on the juice is an air lock. I have only made...

I did sweeten the must with sugar to bring the potential alcohol to 15. the hydrometer was 0 Before I bottled it Added Meta after fermentation. I am thinking of putting the wine back in a carboy and let it sit for 3 month. Just don't want to make vinegar or pick up a bacteria.

was not fizzy when I corked it

So I have a previous post asking about carbonation in wine that I bottled from Festa juice. The overall consensus was - don't worry, shake the carbonation out and enjoy. However the more I read about Malic acid the more I am concerned. If the worse case scenario is that I have Malic acid in my...

Thank you all for the advice. To summarize - if you are not apposed to adding chemicals to your wine the Bentonite works. However, the overall consensus of the experience on this forum seems to be just wait it out and the wine will clear. I agree the less we add the better the wine. My son...

I was just wondering - for those of you that are making wine from either grapes or fresh juice., do any of you add fining agents like Bentonite or Kieselsol & Chitosan? These come withe the Festa and Mosti Mondiale kits, respectively.

I spoke to a vendor who sells fresh juice and grapes. he told me when I use fresh juice instead of pasteurized, there is no need to add potassium metasulfite. He said wine making is a natural process and he advises not to add sulfite. Everything I am reading here and elsewhere talks about when...

I have been making wine from a Festa kit for 3 years. Just found a place in Bethpage NY that sells both fresh juice and grapes. They rent destemmers and crushers or you can do it on premises and take home your juice. The person helping me there told me that when you buy fresh juice or crush...

I have been buying Festa juice in the Fall for the past 3 years. Want to venture out and try some other juice suppliers. Does it matter if I buy juice in 6 gallon pails in the Spring or Fall?

Does anyone out there add Malic acid nutrients to their pasteurized wine juice?Does MLF just happen with the fermentation process