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It’s out in the cold, you think maybe that’s why the level went down?

Hey cmason sorry I meant to post this earlier but baby/work/car got in the way... here are pictures I took this morning.

Yeah, the pH was areal bummer, but I didn't have a choice but to harvest late this year, I wasn't in town for peak ripeness

I did do a MLF, it's my first one so I don't know what the process looks like. That is encouraging to know that that might be what it is, and cmason indicated that the liquid level may just be because it's cooler. Can I post a picture this evening and have you take a look?

The temp has changed, the wine is cooler than when I racked it, I am cold stabilizing in the garage. No I opted not to add metabisulphite under the instruction of my vines to wines book. I had added at the beginning and the pH was 2.96, and it was VERY tart (sour even) and I was concerned about...

so I wen to check my wine in the garage (first racking after secondary fermentation) it’s been aging for a couple of weeks now. Today I noticed an oily sheen on my wine and it looked like the level had dropped a half inch from where it WAS when I racked it off. I have been checking it every...

No I don't have them but I am picking them up at my supply shop today.

I am watching VERY closely now, to make sure it's done so I don't let it sit on lees too long.

This wine WAS coinoculated, yes. I will take your advise and increase my due diligence on wine checking, I want to know exactly where I am at. From my check last night it seems the SG may be decreasing VERY slowly yet.. it JUST above 1.000, and I really want this to get to full dryness. My late...

OK, a couple of things.. Nothing I read said anything about testing for completion, so thanks for that information. I was looking at test kits and MLF information in general and I read that MLF can take anywhere from one to three months to complete, is that generally true? either way, I think...

I did use an MLF culture, yes. It is my first time doing so also. Do you think I should go ahead and kill them, and just abandon the fermentation?

No... It was early and I have an infant son.... I didn't realize the typo until too late. :)

Well, I am obsessive with my sanitation, and I brush and floss (lol) patience is helped by the fact that I have a lazy procrastination streak in me. The curve HAS been steep, this is a fact but I've got a few books under my belt now and several vintages. Honestly, this one HAS been easier...

Thanks for the peace of mind, it’s what my gut was telling me but like I said I get a little paranoid over it. It’s only my second year and the whole process isn’t familiar to me yet, not to mention this fermentation as been so clean!

BigH sorry it took me a bit to get back to you, as chance would have it the RC 212 was exactly the one I used. I had picked up the premier rouge as well but I opted against it when I saw a couple packets of the 212 in my fridge

Hello everyone, and thanks in advance to anyone who gives me a hand. My fermentation process took off like a rocket and went below 1.003 in a couple days. I racked into secondary and it dropped down to 1.0004 a couple days later. Now it’s at 1.0002 and It has been a few more days. The speed of...

Man I am posting a lot lately, it must be getting close to wine season.... Anyways I am making petite pearl this year and I have picked a few candidates for fermentation yeasts. I will be picking and crushing probably late sept. Or early Oct. because it’s a late ripening grape, and I live in...

Because it’s worth it

Holy smokes that was a lot to suggest! Thanks for breaking it down for me! I will probably try one of these two since I haven’t done it before. Am I then correct in stating that if I have a high TA must, and I want to do an MLF, the. I should t make any acid adjustments before hand?

I have been trying to figure out how to choose the right bacteria culture. How do you even begin to know what to pick?