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Just a bump to see if anyone has any experience with the Sugargates... :)

Hmm, I'm not sure. That was three days of stirring but it appears to have a cap on it. I'm thinking the cap needs to be pushed down so the yeast can still get oxygen...if it is still actively fermenting. The must is getting close to the age that you don't want to introduce oxygen if there is...

Have you been stirring the must?

That's looking mighty good there!!!!

No problem.

The 1.4 to 1.6gram weights mentioned are for 1/4 teaspoon of k-meta...which is a good bit more than is in a campden tablet. :)

Hmm, so the buckets that are fermenting are from wild yeast?

From @skdwins post I took that he had fresh juice that wild yeast had already started fermenting (which he doesn't want to happen) and he wanted to overpower the wild yeast with a cultured yeast, if that is possible. I honestly have no idea what "fresh juice buckets" are. They already have...

But the tablets, from what I understand, has a good bit of filler included in them...I guess to help glue the tablets together. Excluding the filler material the actual K-meta would be less than .57 grams each.

The honey bees are simply going after free sugar. They don't have the mandibles to tear a grape's skin or its flesh, all they can do is collect the juice that has been made available. Best wishes on salvaging what you can, hopefully it will turn out better than you think! :)

Ah well... :) I made a little progress on the room yesterday. I got the small 5000btu a/c installed in the window and some foil-backed foam insulation sandwiched in between the panes of the window and storm window. I also added some of the foam board on the room-side of the "accordian" window...

Lookin' good!!!!! Kinda close to the top of the bucket isn't it? Living on the edge!!! :db

No problem about the rock...I'm on a first name basis with all the spiders that live there. ;) I'll be doing 1-gallon batches and an occasional 3-gallon batch...those are the biggest sized carboys that I have. So I'll be working with smaller quantities of K-meta. From a couple of places I've...

My suggestion of 1/16 tsp was for a single gallon...I flew right past the "...or will that be enough for..." part. I'll crawl back under my rock now... :e

Not sure what to say about the bottle of liquid...what does the label say? Yes, you can store the K-meta. Store in a sealed jug. Long as it has a strong smell it is good to use. Once the smell gets weak dump it and mix up some more. Room team appears to be fine for storage.

An 1/8 tsp will be a big plenty. 1/16 tsp would probably be enough. Many people feel that adding k-meta at every other racking is sufficient and prevents a large buildup of sulfites in the wine.

Good enough for horseshoes!

He don't look like a ghost... But, I'll be on the lookout for him!!!

Post back what you find. Thanks.

Will the ghost of Ed McMahon be delivering a check to my front door soon? :mny:ts:try