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This fall, my first two wines from juice buckets, both Italian. - 6g Pinot Grigio with D47 yeast, and back-sweetened to bring it just off dry - 6g Barbera with 71B yeast, and French oaked (medium toast) I'm a novice, and was at first confused by off-gassing that continued during settling, but...

Bryan, thanks again! I like the 1-3-3 rule - I'll give that a try as a guide next batch. i appreciate the advice - this seems like a great group.

Bryan, Thanks for the insights and encouragement. Here's some specifics - * 23Nov2021 Primary fermentation completed. Racked. Est 5 1/2 to 6 gallons. SG 0.992. Added 1/4 tsp KMeta and 2 1/2 tsp sorbate. Stirred using mixer on drill. Added 1 packet Kieselsol from SuperKleer KC. Mixed. *...

Many thanks - I've heard that time and patience are a big part of successful winemaking.

That's a good idea I'll try that. Thanks for the reply! I also just checked my notes and I added the KMeta and sorbate after racking from the primary but before clarifying. I don't know if that order makes any difference but I'm questioning myself on the order now.

Hi - New winemaker here with a beginner question that I think fits this thread. I have my first pino grigio (made from a bucket of juice) racked into a 6 gallon carboy after fermenting to dryness, clarifying, and adding KMeta and sorbate. After racking I back-sweetened and all looks good...