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My basement stays cool and I throw a towel over the carboy to keep it shielded from light. Would cold stabilization help smooth out the wine maybe? Can cold stabilization be done at any time after fermentation?

Thank you

Just a couple of days ago I racked the carboy, then added betonite. I was wondering if you could tell me how long to leave in the betonite before racking again? And once done clearing, no other additives to just let it sit for another 6 months? Also, when adding k-meta every three months, how...

Thank you for the advice! I will start using the formula you recommend. I can say I've never smelled the K-meta once it was in the water..... I am disappointed that the very popular local juice supplier is giving out bad instructions.....

Thanks for all the replies. Past red grapes include the very common Fredonia and Concord grapes as well as Foch and Frontenac. For this year, I picked up five gallons of Dechaunac. I started fermentation on 10/11 and first racked on 11/11/21. I racked again just a couple of days ago and from the...

I buy K-Meta from the local juice supplier; they sell all materials and equipment to make homemade wine. The label on the container says "use 1/4 tsp per gallon of water to sterilize equipment". From what I've read in other posts this dosage is considerably lower than what others use to...

I've been making wine for a few years now. I live in Western New York and get the grape juice from a local supplier. I've had pretty good luck with my white wines; the taste is generally good. I have not had good luck with the reds. Once fermentation stops, the taste is very harsh. I've tried...

I measured SG with my hydrometer and came up with about .998 and 1.002. So thanks for the reply!

Yes. I guess my ignorance....I thought that's what it was for

Hello, I have both a white and red 5 gallon carboy that both seem to have stalled fermentation. Both started off with a S.G. of about 1.084 when I put the yeast in on November 11th. I have been checking the S.G. regularly and I have stalled at 1.031 for the red and 1.035 for the white. They...

Ha... I have 0 clue on 90% of what you said. But out of curiosity how long will you cold stabilize for?

Thank you for the replies. Thankfully I had another packet for the red. The white grape is Niagara and the red grape is Fredonia. Both from Western New York. I've decided to let it go...we'll see how it turns out!

Well I made a dumb mistake :slp. I have 2 carboys - one filled with Red grape must and the other filled with white grape must. I had a yeast packet of Montrachet for the red and a packet of Cote des Blancs for the white. The mistake is that I poured both into the carboy with the white grape...

Ok, I have a potentially foolish question - the place I purchased the juice from stated the grape juice had an acid of "1.22" with no unit of measurement....I took that as % tartaric... But how can a percentage by higher than 100? Maybe I'm overthinking this. Can this be correct?

The replies are greatly appreciated! I will tread slowly with the Potassium BiCarbonate addition. I will cold stabilize after the addition per the instructions and then I'll start the fermentation process.

Hello, I'm looking for guidance on deacidification of wine. I've been making wine from grape juice for a few years now and the I don't like the sharp "bite" to the finished wine which i'm attributing to the acid. I just purchased 5 gallons of Fredonia grape juice - The "acid" level from the...