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I just got number 8’s. Will try them today.

Thank you. jwff

I would not use a liquid on the corks. Ordered some size 8 to see if they fit easier. Jeff

I have 3 cases of empty bottles from an Italian rose. I am using them along with other empties to bottle 100 gallons of Verdicchio. I normally use size 9 corks. I had a very difficult time corking these bottles with size 9 corks. Some corks went in cleanly but others not all the way or...

Thanks for the info.

Many thanks for the responses. Jeff

I started 100 gallons of white wine, Verdicchio Italian juice, in the fall. I have just recently racked and tested the wine for the second time. I have the wine in 9, 6, 5, 3 and 1 gallon glass carboys. Ph is 3.2, SQO2 is 24 ppm and TA is 7.0. The wine is clear and can be bottled in the...

The Rose also has high ph but tastes excellent. I fermented it separately. I was hoping for 25 gallons of finished wine but did not get that much lots of sediment and leas with these grapes. First time I have used Paso Robles. I have cool air blowing into my wine room from outside. Usually...

My concern now is taste. Need to lower the acid. Will try naturally as I have time. Will not bottle til next November. Will cool my wine room and let it roll naturally for a while. If sulfite the unfinished demjon MLF will stop. Thanks for all the support.

That is great news. Can’t get my wine room down to 60 but I can pipe in cool air. Just a bit more info. I reduced ph pre fermentation with tartaric acid. Usually I use acidulated water but the Brix was 23.5 and not above 24.1 so I did not use the acidulated water just TA with a small...

Any thoughts on how to lower the acid level would be appreciated. Jeff

Just racked. The wine tasted somewhat acidic probably from the pre fermentation acid addition to bring down PH. Raised SO2 to 80 ppm during racking. I also added 4 American oak Nadalie oak planks. The wine is not Tannic and has a soft mouthfeel and beautiful color. I am hopeful the acid will...

Will check SO2 level in a week.

For sure. Looks like I am doing the same. Will probably do in the range of 80 ppm and hope for the best. This is a batch of straight Petit Sirah. Nothing to blend.

Do you have any sulfite odor or flavor to the Cab!

So based upon your experience you would go with the appropriate sulfite level today and keep an eye on it rather then worry about adding acid and effecting the flavor in a negative way. I do agree. Will sulfite for 4.0 ph unless flavor is in need of acid. If flavor is good I will not hold back...

Will also add 5 medium toast American oak planks to the 80 gallon flex tank and the carboys. Jeff

These grapes are from Paso Robles in California. Thanks for your thoughts. I have had wines at 3.8 that were terrific. I did provide appropriate sulfite management. I plan rack and sulfite to 55 ppm today and then wait a week and test SO2 and Ph then determine what And if will do with something...

Thanks for the input. Make sense to me. I have had wines at 3.8 and managed the PH properly and they were fine. I was concerned about this one because 4.0 after MLF is new territory. Jefg

When I rack would it help to give it a shot of SO2 to raise the sulfite level from 27 ppm to say 60 ppm? Then I can do the bench trials and not be worried about the wine. Jeff