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If you can see bubbles, it is likely ML, assuming AF is complete. If you don't see bubbles, that does not necessarily mean it is complete. As mentioned previously, chromatography is my testing method and I know it to be qualitative and understand its shortcomings. That said, should we care...

Paper chromatography is what I use. It's a qualitative test that requires you to judge color and spots. It's fairly accurate, cheap and sufficient for me. Quantifiable enzymatic tests are performed by labs and larger wineries with expensive equipment. I cant speak to it, but Vinmetrica...

Scott Labs for regular and Gannau agglomerated from another winemaker. I have photos of bags on my phone but can’t figure out how to upload.

Corks are ready to go from manufacturer. Mine come with a warning they are gassed with SO2. Smaller quantities (<500 from my supplier) have been repackaged. Most suppliers who repackage probably do it under sanitary conditions. I doubt they gas’s the package as the manufacturer did. But, who...

I leave on skins as long as I can. That’s where the color, tannins and flavors come from. At the same time, once fermentation ends (even slows too much) you lose the protection of the CO2 and expose the wine to O2. When the must gets soupy with no cap build up and/or the hydrometer drops...

It explains why the horizontal Bladder presses have lengthy programs for pressing whites. Press, deflate, roll, press...etc. When it’s a business you can’t afford to waste. I fluff and repress my reds. I don’t have to press as hard at one time and still get the yield. Some wineries us their...

Rice hulls will help with yield during pressing - esp the slippery whites.

Thank you!

PJ805, I’m jealous as hell. My local Paso winery looks more like an 18 wheeler than a winery. You have options and asking the winemaker what he does is probably best. I’m on the east coast, my grapes have been in coolers for at least a week or two (maybe more depending on how varied my...

I’d love to discuss. Is there a way to send a private message so our info is not displayed publicly on the board? I looked but did not see the function I’m looking to share a truck (or two) that drops at two or three places in this region. When I bought in CA our grapes came directly here on...

I scanned this thread and a Washington Winemaker group is referenced a number of times. Would someone share a contact with me. I foster a similar group in NC and wold love to discuss ways we could help each other. We purchase about 450 lugs plus some white juice and only receive one truck...

I use Fermaid K and/or O. It can be added at once after 1/3 sugar depletion or in two one half dose additions once at the end of the lag phase and the other at 1/3 sugar depletion. In reality the addition and amount should be based on the YAN of the grapes and the needs of the yeast. Only...

Would you please share the source? I’d would be interesting to compare areas around the country or world.

Look at the Bon Vino filler. Simple to use and clean plus the fill level is adjustable using both an overflow and shut off.

Those are repackaged and not factory packed like the OP mentioned. It does bring up a question as to whether there are differences in how retailers like MoreWine (one from the photo) or others repackage to assure freshness and whether the product is compromised. I guess for many products it...

Not a direct answer, But: I have only purchased factory Lallemand products a few times because of size. Two years ago I did buy the smallest Go Ferm package which I think was a Kg. It was vacuumed packed and came out in chunks but easily granulated as I moved it. If it’s rock hard, I would...

I'm more familiar with the Brix scale but I think both Brix and s.g have the same zero. Most of the vinifera grapes I have fermented go dry at below zero. I know little about muscadine wine. What is made in my area has some residual sugar. I don't know if this is a customer preference or how...

If you are still smelling h2s, My recommendation would be to add a little DAP and stir well. You're at 60% sugar depletion and don't want it to get stuck.

I can't tell what's in the yeast energizer. The second appears to be DAP. That would be my choice. What you added earlier plus the DAP approximates what I use. Not sure where you are with your fermentation, but I suggest making a small addition of DAP first (maybe just 1/3 of recommended)...

Give your nutrient a look. I looked up what I think is the one you have and it does not have any DAP. If this is the case and you're not too far along, I'd hit it with some DAP. The products I know have the nutrients it appears are in yours plus some N. That's what you are missing.