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Hi Guys, i just racked from my primary into secondary, i added 4G grams sulfites and left the headspace as i was supposed to come back later to degas and top it off. I forgot and in that time the stopper popped off, i noticed it today, roughly 24 hours later it was wide open in the glass...

Has anyone done this kit yet? i seem to have mixed things up a bit, typically a result of aging 10 carboys and constantly making wine. I cant recall if the kit came with oak cubes or not because i have a bag left over, does anyone know if it does? I try not to mess with the passport kits too much.

I have tons of chitosan and kieselsol kicking around from all my kits, I just threw out a whole bunch as I never use them. So use both instead of just one?

Hi Guys, I started a borolo and a WashingtonCabernet Sauvignon juice bucket about 10 months ago and both are not clearing. I typically bottle around the one year mark. Respective Grapes to the buckets were used and I squeezed them pretty good after which is likely why I’m having this issue...

I use agglomerated corks, some of my bottles that I drank were 3 years and they were fine. You don't want synthetic corks, you want micro oxygenation in your reds as it helps them age. There is no reason why good quality natural corks or agglomerated corks won't last five years or more depending...

Thanks for the info guys, I just measured the PH of a 8L red kit and the PH of a 16L red kit, both came out to 3.5 so I guess I'm pretty good.

Ahh thanks thats a great exlpanation. Come to think of it i was watering some CBD cannabis last night and adjusting the PH of the water since its very picky, i used lemon juice to bring the PH down and i was surprised that just a few drops brought it way down. This is actually what got me...

Its been years since I've done calculations like this back in school, last time I remember it was on my graphing calculator. I also never though I would have to do Log calcs ever again either, lol. Either way though do these kits being "buffered" make a significant difference? Obviously the...

What about a 8L kit though? I just tested a chenin Blanc 12l kit which i thought was very acidic but made with my water...it came out to 2.8 So I guess I should be good. Just curious since I don’t have my graphing calculator handy, in your calculation above what would be the final PH if neutral...

Hi guys, I've been making wine for a while and never thought to check the PH of the water I'm using in kits. Apparently my RO water filter at home which also has a mineral stage to add them back in... is producing water around a PH of 9. Considering as I have about 1000 bottles made with this...

It’s also super easy to test it yourself and not worth sending to a lab, i found another article here which might be easier to understand than what i posted. You can basically have 95% of the accuracy of the lab at home. The only reason I test is because i bulk age for extended periods and throw...

I just finished fermentation, they gave 60G of oak dust (Powder) and 90G of American oak cubes, does this not seem excessive? Typically most kits give 30G oak cubes. At any rate I’m thinking to use one of my 50G hungarian oak staves. Has anyone made a Nebbiolo with American oak before?

PH relates directly to sulfite levels, however I don’t really test For PH either. I’m typically hovering around the max sulfite level that will pretty much protect anything, which is around 50PPM When i bottle. I cannot taste it it at that level so I don’t bother testing PH in kits. Titrations...

Yeah the only reason i say this is because the finishing packs I’ve seen Contained must or flavour confirmed by taste, they actually listed sorbate on the ingredients though. All the other ones i’ve tried tasted like pancake syrup.

Because Along with the sorbate pack In the kit Some of the F-packs have sorbate in them. So its a big risk with little reward, the reward being a little higher alcohol Which could otherwise be achieved with regular sugar. Unless you are 100% sure of the F-pack contents i wouldn’t be dumping it...

Hmm never heard of them, they look pretty good though. I just use the agglomerated ones from winekitz they are good for 5 years maybe. Basically finely ground up cork and pressed/glued together but they can still breathe and let O2 in over time. I also have real corks and they are a pain, i’ve...

Not necessarily, When you whip the wine you should do so in a controlled manner and switch directions every 20 seconds or so to prevent a vortex from forming. You are really just agitating the CO2 from the wine, where the bulk aging should take care of the rest. You also have the CO2 protecting...

i never back sweeten, those f packs go in the garbage also. The only thing i keep is the yeast and the oak from the package....but yes sorbate if backsweetening but only after fermentation.

That may be true but the ones i've done clearly identified 'Contains Sorbate' this is in addition to the pack i toss in the garbage with the rest of the clearing agents that come with a typical kit. Given that, i guess i depends on the kit and It may best to errr on the side of caution as its...

This seems accurate, i've always said the high end kits make $30 to $35 per bottle but thats Canadian. $25 USD is 35$ CAD ,plus liquor is taxed up here pretty bad compared to the US, it depends on the state though.