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Scooter, I think this is a pH issue. Try adding a bit of citric (like you would with KMS).

Yes. Thank you. For what it's worth, here is none other than Tim Vandergrift instructing you to rinse the KMS sanitizer with - wait for it - tap water. BTW, if you are trying to avoid pathogens @bstnh1, bottled water is probably not what you want to use. Link.

@1d10t , LOL you did it again. Straw man fallacy. You characterize tap water as "unsanitary solution." Unsanitary - unclean, filthy, germ-ridden, polluted, unsafe. Do you know what typical colony counts for tap water are in the US? I'll help: Here's a study of the water from Cleveland. On the...

Holy crap, you like your straw men. Nobody said anything about not sanitizing. Nobody said anything about cisterns or creeks or wells. Go to the experiment thread, there is no arm in any of the experiments that involves rinsing without using sanitizer. Stop mis-characterizing my posts.

We use the tap water rinse PRIOR to closure. Link. Link. There are other things done prior to closure like hemostasis, assessment of neurovascular integrity, anesthesia, and so forth. Whether the irrigation is done before or after those things depends on the circumstances. (edited because I...

It is the standard of care in medical facilities.

r/Whatcouldgowrong/

Google Trends offers some insight. Strongly suggests that a drop off in interest dates back more than one year - more like 10+ years. Shown below is 5 year data on Google searches for "wine kit," and "winemaking," and one other related search (can't recall, I didn't label it, but it is the top...

Seems like each generation thinks the younger generation lack some vital element of character/work ethic. Boomers aren't immune and in fact in the end may prove worse.

Assuming no binding, 13% ABV, room temp, your 3.79 wine needs 33mg/L free SO2 which is 0.2g/gal; the 3.99 wine needs 52mg/L free SO2 which is 0.3g/gal. If you think you'll lose a lot of SO2 to binding (tannin, etc) then increase that, up to 2x. Subsequent additions should not need an adjustment.

I've never cold stabilized PRIOR to pitching the yeast. The closest I've come is a "cold soak" which I generally do for 3 days. But the idea there is extraction, not stabilization. I think you'd be fine pitching now and cold stabilizing after fermentation. Hopefully others will chime in.

https://winemakermag.com/resource/1301-sulfite-calculator Plug in your numbers and type of sulfite. The calculator is not so intuitive in the sense that if you don't know your "desired" you have to click Calculate once to get the desired level, go back and plug that in, and click Calculate...

I'm saying 2.8 is low enough you are unlikely to overshoot the pH using potassium bicarbonate. Yeast may struggle at 2.8.

Potassium bicarbonate raises the pH more than calcium carbonate. That's why the label says not to use if pH > 3.5. I'd say you are probably safe at 2.8.

72 hours: No treatment - 78 colonies StarSan, contact time 0' - 0 colonies StarSan, contact time 1'- 0 colonies StarSan, contact time 5'- 0 colonies StarSan, contact time 1', rinsed with tap water- 0 colonies KMS, contact time 0'- 1 colony KMS, contact time 1'- 0 colonies KMS, contact time 5'-...

I second @NorCal on the All in One pump. You can get around the crusher/destemmer/press for now - you could find someone with equipment to borrow/trade; the brewshop where I get my grapes lets you crush/destem when you pick up the grapes, that may be another option.

Poorly worded in retrospect. Perhaps I should say "minimal." This arm and the KMS "contact time 0'" arm were handled by spraying with StarSan or KMS solution (inside the straw and outside) and immediately placing in the 30ml of wine from which the sample was drawn.

Once alcoholic fermentation is done, you can add flavor with a "secondary infusion." Tamarind might be good for that actually. Just put the pods in the wine and monitor frequently. If there is much sugar, add sorbate and KMS first. Rack off when the desired level of flavor intensity is reached...

The blob in the upper left is one drop of the inoculated nutrient broth. The colonies in the "no treatment" section are visible upper right.

Experiment #3 48 hour results in form of colony counts: No treatment - 21 colonies StarSan, contact time 0' - 0 colonies StarSan, contact time 1'- 0 colonies StarSan, contact time 5'- 0 colonies StarSan, contact time 1', rinsed with tap water- 0 colonies KMS, contact time 0'- 0 colonies KMS...