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Excellent feedback. Thanks winemaker81

Greetings. I love and follow this forum. I have two batches from grapes that have now been below 1.000 sp gr for three days but I am still seeing bubbles in my airlock every 10 seconds. I'm thinking fermentation is done and I can rack off the lees but want to confirm I don't need to wait for...

thats my go to for reds too!

Excellent. Thanks for sharing this video

thanks all. Appreciate the feedback. The high number of rackings was only because I thought it might help clear the brown color. That is not my normal process. After AF the wine was not brown so I attribute the problem to the pump issue during subsequent racking. I was hopeful I could...

Thanks for the feedback. My first experience with oxidation ...but it won't slow me down!

This has been very helpful and I really appreciate the feedback and this forum. The grape juice came frozen from Brehm. I thawed three days and started. I have a Gewurtztraminer and a Sauvignon Blanc batch running parallel and doing great. Since I noticed the pump adding air during racking...

Yes 1/4 tsp each racking

More rackings were done because I hoped erroneously that it would help. There was only the one racking that inserted air. The wine was in the primary 11 days until a sp gr of 1.020.

A little more detail; the wine finished fermentation 1/25 which was the racking that introduced air. Racked again 3/7 and cold stabilized 3/11 to 3/20. Racked cold and then fined on 5/20 and racked 5/27. Racked again 7/12 and 7/31. Added 1/4 tsp Kmeta at racking and pics are from today.

Fermentation in January

Thank you. PH is 3.03 and I added 1/4 tsp Kmeta per carboy so I think I'm ok. I plan to try another round of Super Kleer. Is that a good idea vs. just continue to wait for it to clear?

First, I appreciate this forum and read it all the time. Now I have brownish color in my 5 gallon carboys of Riesling. I noticed air being mixed with the wine when racking. I took the pump apart, cleaned the diaphragm and the pump is good now but the wine is still brown and not clear after 3...

I've had success with "Goo Gone". I switched because of the vapors from "Goof Off". I hope that one is not as health toxic! I'll have to go look now.

same here...heat gun

Excellent! Thanks

thanks. I might switch to full strength. I just don't want to detect it in the wine.

yes 50% water and 50% kmeta. I wash bottles evening before and drip dry upside down in wine cases. Morning of bottle filling I make fresh SO2 -1 rounded TBSP to 1/2 gallon water then 50/50 to bottle sulphiter. Two squirts to each bottle and let drip again upside down in wine cases until filling.

To sanitize I use 50/50 SO2 and water morning of bottle filling and let them drain upside down

Thanks Dizzy. I'll look in to that. I took Scooter68 advice and added tart cherry concentrate. I'll see how it does and adjust my recipe for next time.