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Hi Redrum. eBay - this model is from $9 and is the mist common model. Looks like a highlighter pen. I looked for a supplier with a good feedback so paid $12 delivered. Had two calibration packets and an instruction how to calibrate - simple. The use - dip in the liquid and read the number...

The $12 ph digital meter arrived yesterday. Run the calibration but it was already correct. Happy so far. Then done the first stir since the inoculation of MLF and checked the ph. Reads 3.8. Tried the ph in the non-MLFed batch - also 3.8. Does this require any action? Seems a low acidity. The...

Hi Redrum. That Primitivo sounds really promissing :-) Not finding Grenache exciting. The 24L of Grenache that I was fermenting in a beer fermenter finished reasonably quickly. Being pressed the day after crushing, taste of Grenache is not nice at all. A lot of particles makes it cloudy. I'll...

This is interesting and useful info. Thanks for that. Has the chemical reaction reacted on the surface of the copper or has the copper dissolved in wine?

My Shiraz is going slightly acidic too. Hope that would be addressed by the MLF and clearing. I raked 5 days after pressing. 50L raked into a separate container - won't MLF this one. Added sulphite into this immediately after raking to prevent the MLF. The other 150L added MLF immediately...

How is it going? Drinking it yet? ;-)

Thanks Arne. I'll leave it to finish then sterilise the lid and drop it to the surface, or near the surface.

Thanks guys. I just followed an instruction from YouTube. I will lower it a bit. Easy. It cannot sit on the surface while fermenting though. The airlock sticks out 6-7mm so if it sits on the surface, the CO2 can't escape an actually pushes the liquid out. Maybe when it's done fetmenting. May...

John, when you say "control the head space" - I locked the VCT lid about 1-2 inch above the liquid level. The lid obiously has an airlock. The keg is about 2 inches to the top - but conically shaped - I could hardly fit in another litre of liquid. Have a silicone bung and a water airlock on...

I may have done it all wrong then, as I added MLF immediately after raking. Also - the 50 L separated into a beer keg to mature without MLF - I added sulphite immediately after raking. The keg has an air lock and I can see it bubbling. For the VCT is hard to say if fermenting as it's not a...

Thanks for explaining this guys. Never connected the dots - quite logical when you think about it :-) I am surprised there is any sugar left by now given a lot of activity It was going down 5+ per day and now the last 2 seem to be going for a long time. How long should I expect this to go on...

I'm confused. What's fermenting if the Brix is zero? I fear it may fernent all the way to winegar... :-(

Right... raked. The Brix was 0 actually, while there was plenty of activity still going on. (?) There was around 1 to 1.5 cm of gross lees at the bottom. When I got close to gross lees the activity was quite strong. I suspect the fermentation may slow down now that it was removed. As I...

Thanks Redrum - I seem a bit late with raking so will skip that. Do people actually do that? Generally everyone says gross lees is not good.

Thanks John. I pressed it when the Brix was 5. That's above 1000 - may wait next year to ferment to zero before pressing it. I'll rake it either today or tomorrow. That will be 5 days after pressing. Also check the Brix then. Likely inoculate the MLF then - or a few days after.

Agree. Maybe the author considered a Rose Zinfandel. There is so much on Internet and it's hard to filter out quality information, hence the value of this forum.

My apologies if I put you on the wrong track here. As mentioned, I have no experience with it and I'm keen to make Zinfandel one day too so appreciate you sharing your experience Here is where I read it: http://eckraus.com/wine-making-malolactic-fermentation/

Confused with a dose of fear... The wine is still slowly fermenting. Haven't really measured the Brix since, but tried it and still has some sweetness in it. So reading the Red Wine Making Guide and in there it says to rake it from the gross lees after 1-2 days. I was under impression the...

While researching yeasts I read somewhere that Zinfandel doesn't get MLF-ed. I personally don't have a clue - and not making Zinfandel but maybe it's of interest.

27/02 - Tasted the wine from the VCT. Seems to be getting Shiraz wine character. The sugar is almost gone. Also the yeast and sulphur smell is much less intense - I would say, the fermenting is nearly over. Two flagons are at a different stage of fermenting - so they taste different from each...