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Thank you. It will be a stand alone wine and I plan on trying a MLF (first time for that as well). I’ll make some careful PH adjustments. I have acid blend (citric, malic & tartaric) and plain tartaric acid. Which should I use to lower PH?

Just picked up my first juice buckets, a Chilean Petit Syrah and a Pinot Noir. They are resting as the temperature acclimates to our house. The SG looks good on both, 1.084 and 1.090 but the PH seems high. They are both reading 3.7 on my calibrated Hanna PH meter. Should I make adjustments...

Adding some sugar up front will increase your ABV and make the wine finish with a more dry taste. I like my dry reds close to 15% ABV. Good luck.

+1

Also doing juice buckets for the first time. Pick up mine next week. Any other schooling out there?

I like to stick my nose to the airlock and take a nice big wiff while it’s bubbling away. So water for me!

Good find! I put genaric rubber leg tips on mine to prevent it from scratching the floor or scooting around. Enjoy

Thanks everyone. I’ll see if I can make it out to take a close look. I’ve only seen this same picture so far. I am intrigued, but not really interested if it’s handyman’s homemade project.

Could this type of press be used for apples, pears, plums, etc...?

This press is for sale at a local flee market. Does any one recognize it? What would it be worth. I would be purchasing more for decor than actual use, but would it work? Thanks for any insight.

Yes, I started another, more traditional, batch soon after this one went south. It is progressing with far less drama. :-)

Hope the next chapter is not called “Undrinkable”! Only time will tell :-)

Bottling day marks the end of this chapter. The plan is to try it in a year.

I dump my grape skin packs directly into the must and have seen a rise rise in SG from doing so. It is a small rise, about .01 over night. That would be an addition of 1%- 1.5% ABV for a typical kit. So from 13 to maybe 14.5% ABV. Just my observations.

Still pretty new but here are my additions; -Have a spare hydrometer, it’s a matter of when not if you will need it. -Get the floor corker now. -Never turn down free bottles. -Before you make a major deviation or try to “fix” your wine, sleep on it! -Come here and post often. :-)

How do we as amateur wine makers check for SO2 levels? I know just enough to know how important it is but not sure if it’s $300 - $800 important. Please advise!

Tried everything and this is what works for me. Pre-heat your oven to 300 f. and load it with bottles that have had the inside rinsed out. Give them 5 minutes in the oven and remove one at a time and easily peel the label off. Set the bottle aside to cool while you attack the others. Once...

My wife loves sweet Concord wine. I didn’t think I would like it but it’s pretty tasty!

You can put a beer cap on champagne bottles too. Looks weird, works great.

Do you have any reccomendations for an under $100 kit. Particularly interested in dry reds but open to anything. I’ll add our favorites so far: #1- WE IS Sangiovese #2- WE IS Chile Pinot Noir