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A good ph meter calibrated is fine. Hannah makes good inexpensive meters. Here is a tutorial on taking your acid readings with a ph meter. http://www.winemakingtalk.com/forum/f71/how-take-acid-test-ph-meter-11244/ For about. 100.00 you are all set. Watch for sales or buy a used one. Easy to use.

Plus not all of your juice has been released. Add Pectic enzyme to break down the cell structure and release the sugar.

Add Pectic enzyme before yeast. Wait 12-24 hours then rehydrate your yeast and add. To be specific 4 ounces of sugar by weight (inverted) will raise specific gravity .010 per gallon. This amount is just a hair high so if you need to add a lot of sugar add half, recheck and repeat. If you...

You definitely want to start with 6 gallons. After fermentation you are left with 5 1/2 gallons. Enough for a 5 gallon carboy, one or two magnum bottles, maybe a 750ml. After it's cleared you'll have 5 gallons. Maybe a small bottle or so. Better than topping off.

If 6 gallons ends up at very top you can split 6 gallons among 2 buckets. This way you won't have overflow during fermentation. Measure by weight or volume? All you want is a full carboy in the end.

Don't add lemon juice for one. The acid hinders fermentation. Second water has no nutrients for yeast even though you add yeast nutrients. Third use white apple juice in lieu of water. Fourth starting gravity 1.080 give the yeast a break. Rehydrate yeast, see the tutorial on doing this to...

Buckets easier than a kit. Read tutorial and you will be fine.

There will be some wild yeast in the bucket. The K-Meta will stun that until you add your yeast. You should open it, add Pectic enzyme and 12 hours later add yeast.

I have never paid more than $52.00 for a Regina juice bucket. 110.00 way to high. Anyway there is a tutorial on fermenting juice. It's extremely easy. Regina buckets were stabilizes, acid and ph balanced. Don't know about that brand.

Paul, it opens on my iPhone. Years ago I downloaded it, deleted photos, changed margins and type style plus made some graphs smaller. Condensed it from a couple hundred pages to under 200 I believe. Ran it out and read it numerous times. Excellent source of wine making techniques and fixes...

Getting into the 80's is not recommended. You are fine. I try to ferment in the 65-75 range. The cooler the better but I doubt the average person would notice a difference in taste. I'm sure your wine will be fine.

Lum Eisenmans Wine Making Book This is years old but explains the science of wine making. Print out a copy for yourself. Here is the link http://www.winebook.webs.com Aside from that right here with the wine making veterans.

Degassing with a drill will work by short back and forth quick spins. Be careful not to add air. After degassing it needs to rest. Best way is to use a vacuum pump. Stirring frequently during fermentation releases co2. Splash racking or vacuum pump transferring after fermentation is thru...

And I disagree with your disagree so we can agree that we disagree. By adding potassium metabisulfite to your wine that will adhere to oxygen molecules protecting the wine. You ultimately get some residual CO2 in the space between the wine and airlock. Removing excess but not all CO2 you...

You should degass during racking to clear and or racking to age. Fully fermenting wine prior to racking is important. Less problems later.

Atmospheric pressure can cause your bungs to pop as well as excess CO2. As the air pressure decreases outside and even in a root cellar, the extra pressure in carboy can cause it to pop. Recently racking will have caused CO2 to be released. If your carboy was allowed to warm up. CO2 will...

Don't add water unless the juice is too strong. Rhubarb can be juiced and if blended 90% rhubarb 10% raspberry it's phenomenal. You could expect to use 5 pounds of fruit per gallon (pineapple is less). 1 gallon finished gives you five 750ml bottles. 3 gallons finished needs @ 3 1/2 gallons...

Potassium sorbate does not stop fermentation, it prevents yeast from breeding. The concentrate probably doesn't have enough in it to drastically hurt your must but don't add it now. You would be better off to finish fermentation. Stabilize and clear the wine, add sorbate and your concentrate...

…or get a smaller carboy for now. If you don't care for the higher ABV like Julie said make a water wine.

Optimal thing to do is to blend with enough big moles that is lower in alcohol but you will have to wait till next year. I don't mean pick early to get that, just a lower brix. Being late to pick they really shot up there. In future if a grapes brix is high pick after a rain. The rain will...