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You make a good point.

Agreed. I don’t store until they are completely dry from a PBW bath (sometimes up to seven days) and rinsed thoroughly. Never saw a spec of mold. I suppose I was commenting on all the time people put into trying to dry quickly with ovens and such.

Personally I don’t get the fascination of getting your bottles 100% dry. Flip them on a tree or in a bucket for a day or two and store. You will probably sanitize before putting wine in them anyway.

I recently bought some green Oxyclean. Haven’t used it yet. Whenever I empty a bottle after a quick hot water rinse it goes in a bucket of PBW.

When you inoculate with MLF, do you do this in conjunction with maceration?

I wish you would have spoken sooner. Now they are $97.

Is this an Amazon kit and what was the cost?

I’ve seen that before. Not often but I have seen it. I simply pull the bung and drop in 1/4 tsp kmeta. Unlike Bryan, I use a kmeta solution in my airlocks. There have been times when some of the liquid accidentally dripped into the carboy due to meteorological pressure. I feel a kmeta solution...

I would love to hear what you discover. I can leave in carboy indefinitely.

I just looked at Scott tannins. Wow they are pricey.

I have tannin in powder form. Are finishing tannins different from tannins or does "finishing" only refer to when the tannin is added.

I need some time to digest what you just said. Thanks for taking the time.

Oh I’ve got plenty of wine to blend. I may try blending some bottled wine with some of the Malbec in bottles currently. Somewhat like bench trials.

I suppose powdered tannin or grape stems might be an option. I like the elderberry suggestion although I’ve never done it. I don’t need the carboy but I’m not sure more time in the carboy will do very much.

The taste is thin and light which surprised me. I used two packages of grape skins from Label Peelers. Those packs typically add some body and flavor. That is the dilemma I am trying to figure out.

This may sound a little crazy but here goes. In September of 2023 I purchased several buckets of Malbec juice and fermented it on skins. I recently went to bottle and was not happy with the wine. Plus it was very red. I was expecting a Malbec to be dark. I bottled two buckets and have one still...

I'm in total agreement. Since I don't back sweeten I was curious if 1 cup was over the top or not. I will start with 1/2 cup, taste and proceed. Not looking for a particularly ultra sweet wine, just something a bit different from my other whites.

After two days, removed the stems and added 4g of grapefruit zest. Smells great.

Even before I post this question, I know the answer. And that is; bench trials. Well I don’t have the luxury of time and thought I would take a short cut. This is for a five gallon batch of liebfraumilch which at this point is pretty dry. Is it reasonable to start with one cup of simple syrup...

I remember using a heavy bent hanger.