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NaOH reacts over time with carbon dioxide in the air to generate sodium carbonate, lowering the potency. If the concentration was lower than expected, you'd have thought you titrated more acid than you actually did, which would give a high TA value.

The only reason I can think is the earlier you put the oak in, the less oak flavor you get in the finished wine. I sort of suspect the chips go in at 1.020 because you get a little bit of the benefit of having the tannins there for fermentation but also a little oak flavor that you wouldn't get...

I have had this problem with every 10L Master Vintner kit I've done by the directions. Whether putting the oak chips in the bottom of the secondary or putting them in after racking. Doesn't matter. Wine all over. I've tried all sorts of things to mitigate it. Only one thing works, I've found...

This may be right. I've seen expansion of my wine in carboys as it has warmed here too (midwest). A couple of the wines, which were an inch or more below the bung, expanded up into the airlock! A big change in volume for liquid. If a solid stopper got wedged in there, it's certainly possible...

Did you run it as a EM?

Finally got around to starting this kit. SG was 1.104. I'll be very interested to hear how it turns out for those who skipped the sweetener pack...

I got three samples of cubes from them and used them in a low end master vintner merlot. It was very oaky, but turned out very well, especially once it mellowed. I did note the cubes were much more varied in size than typical stavin cubes. These had many larger cube chunks. They all fit...

Vader, I use a 7.5g bucket for these kinds of EMs. As far as I can tell, it has worked fine. I know some folks here open it up and stir in some k-meta at three weeks, but I prefer to leave the bucket sealed. Good luck and let us know how it goes!

Anyone have any feedback on this? If not, I might as well be the guinea pig for the group...

Has anyone ordered oak from oak chips, inc.? www.oakchipsinc.com I generally use cubes in my kits, as they seem to be the best balance between cost and flavor. I got some samples from these guys a while back, used them in a kit and was really happy with the results. They told me they do small...

My opinion on EM is this: for almost everything else we do in winemaking the recommendation is don't rush it. Why would we do that with EM? It doesn't make sense to me. The kits have few enough skins you don't really have to worry about over extraction, and Tim V has suggested you might need...

This is what I do too. I used to use an embossing gun my wife had for crafts and I found they make the capsules come out all crinkly. The boiling water gets em more even amd smooth.

My juice bucket with 212 gave off h2s. Could smell a little when fermentation was over, but several vacuum/spalsh/degass rackings with the AIO pretty much took care of the smell.

This is exactly what I was going to recommend. I certainly wouldn't want to risk all that wine...

Meaning the angle of force in the neck region of the glass goes in a direction that the glass is less strong.

Curious to hear your thoughts on the master vintner sommelier select. I've only done one (Nebbiolo) and so far it's seemed really boring. Not what I hoped for out of a big Italian red.

Smelled pretty good this morning. Hopefully won't need to resort to anything out of the ordinary at this point to remove any sulfur smell. I put a Mosti All Grape pack in this bucket, so I'd like to let it sit on the skins as long as possible.

Yeah. It also seems every time I stir it the smell dissipates. I can smell the tiniest whiff through the airlock, but when the lid is off it just smells like fermentation. I think there is just a really small amount being released at this point, and hopefully vacuum racking when fermentation is...

I haven't added anymore nutrient because I'm now down to 1.016. This is the fastest fermentation I've ever had. However, the smell seems to have subsided somewhat. Honestly it's really hard to tell if I'm smelling sulfur or just the pungent smell of fermentation.

Interesting. I thought adding DAP was preferred later, since the yeast need the easy source of nitrogen as alcohol content increases.