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Same here, always the labeled dose which IIRC is 0.1g/gallon.

It's very different from anything I've made so I don't know about the acid situation. I suspect it will smell/taste like Concord and not much else. The other batch looks better from the acid/pH perspective. IMO you still need to get the pH down some more.

Those are really strange numbers. I wonder if your 0.2N is mislabeled and is really 0.1N. Can you post the specifics on your recipe?

Those numbers still look "off" to me. I've made a lot of fruit wines, never seen a TA of 11 and pH 3.95. Just to confirm, that means 11.5ml of 0.2N to bring 15ml of wine up to pH 8.2. Are you sure your 0.2N solution is not old?

With both batches, the yeast was rehydrated with GoFerm and step fed with Fermaid K in the appropriate doses. I used bentonite in the primary on the first batch - with the second batch, my notes don't show any bentonite so I could have missed that. But yes, the first batch still needed...

For some reason this year we had a huge crop of pears. I had people bringing me bags of pears, my freezer was full. So I made two batches of pear wine. I'm posting my experience so far just to see if anyone has encountered similar issues. Batch #1 used about 35# of pears, 2/3 Bartlett and 1/3...

In theory, you could connect them all together, attach to a single pump, add a switch which kicks on whenever the pressure rises to 0.5Atm and off at 0.2Atm, and just leave it on. :-)

Ditto on pectic. Double or triple it. My experience with musts like this is that you are going to lose 1/3 or more of your volume when you rack off the gross lees. So I'd start now looking for a 1500 bottle or 1/2 gal carboy or something like that.

The one I've seen was developed by a guy named Wensi Peng who lives in Canada. He posts all the time on the FB Home Winemaking site, I've never seen him post here. Video: In the comments someone says this has already been commercialized, so there are probably other types out there.

Luc's wine blog has some experiments on this you might find helpful. I don't think he posts on this blog much any longer but it is still up. Here he compares different methods. Steam juicing (not surprisingly) fares poorly...

I appreciate everyone's contributions on this thread today. My SO2 management is going to be a lot better. Also, I need to get some new equipment.

If my math is right that is 0.26 and 0.45mg/L which is well under what I see online. Good stuff, thanks.

Yes, but he mixes it up, doesn't he? He says 2 molar, then in the examples he uses two by weight. Molecular weight of SO2 is 64, O2 is 32 so that off by a factor of 2.

My understanding is that the reaction takes several days. Example: You should be able to take an SO2 measurement before racking; rack the wine; take an SO2 measurement several days later, and based on the drop, calculate the rate of oxygen uptake with Ai1 racking. Lets say you start with...

Thanks to everyone for the thoughtful replies. Makes sense. This is an area of potential confusion for me. It's been a long time since AP Chem. The SO2:O2 ratio is 4:1 by weight, 2:1 molar, is that right? I'm wondering then if here in this link some of the calculations are wrong. For example...

Actually, it possibly could go either way. If the Ai1 pulls 75% of the air out (making the number up, not sure), then only 25% of the oxygen available for uptake is actually available. On the other hand, my Ai1 actually does the "falling film" version; so that would seem to work in the...

I've been reading and learning more detail regarding SO2, trying to take a more thoughtful approach to SO2 management. One thing I've learned is that "gentle racking" introduces oxygen at 1-3mg/L. Splash racking introduces oxygen at 3-7mg/L (wine is considered saturated at around 7mg/L). So in...

Bubblegum in wine is known to come from carbonic maceration. If you plan to age the wine 5 years or more you might consider bottling with SO2 on the higher end of the range.

Icing works because of the latent heat of fusion. As the water under goes phase change from liquid to solid, it gives up heat. It is the process of freezing that protects the plants, and so once ice has fully formed it gets just as cold as the surrounding air and provides little additional...

Have you smelled geraniums? It is one of the most distinct smell memories I have as a kid. Not pleasant at all.