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For my titrate it was .13n and I multiplied the used titrate by 2. I also used a 5 ml sample of must that was lightly blended and filtered through a coffee filter. All and all I’ll cross my fingers and hope all works out. Seeing that you started MLF I may do the same I just pitched the yeast...

Looking back at my notes I had the numbers a little off. my first addition was 1.3g/l Batch A PH 3.72-3.55 TA 3.0-3.6 Batch B PH 3.72-3.51 TA 3.0 - 3.8 I tasted and better My second addition was about .8g/l Batch A PH 3.55- 3.37 TA 3.6 - 4.4 Batch B PH 3.51- 3.32 TA 3.8 - 4.4 I...

Looks great. My numbers for the Chilean Cabernet were similar to yours. Initial ph was 3.71 on two separate batches and my TA was at 3 g/l. I made two separate additions to my must and had them cold soaking for 3 days. After my second addiction on the third day I could only get my TA up to 4 g/l...

I have enough room to keep one pail frozen if not close to frozen and was going to use all of the skins on one pail but was going to put 3 gal of juice on the D80 skins and 3 gal on the D254 skins.

I’m planning on doing (12) 18lbs crates Chilean Cabernet Sauvignon and wanted to split it into two small batches and use D80 for one batch and D254 for the second batch and use CH16 malo after combining after primary fermentation. I also have 2 buckets of South African Cabernet one South African...

If anyone is interested in grapes located around Boston MA for this spring season M. Cutone WineGrape Co. located in Chelsea Ma has 18 lbs. crates of grapes from Chile for $31 available in most varieties and 6 gal pails from Chile for $55 also in most varieties. I talked to Will and he was most...

Thank you so much

Hello and Happy Easter! I just want to introduce myself my name is Pat and will be making the plunge into making wine with grapes this spring. I have made a few kits and pails prior to this but was motivated by this forum to move to the next phase and try to make a better wine.