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So i cant do MLF and add potassium sorbate without a rotten egg smell.

Hello this is my first time making wine from grapes and i would like to make some red wine that is not dry. I understand i need to ferment to dry and add potassium sorbate to stabilise and then add sugar. I also plan to perform MLF prior and i did not find a way to backsweet (without using non...

Starting with day 2 of the cold soak i was performing readings and adjustment which took some getting used to especially since i added tartaric acid and nothing happened to the PH. Since i started the fermentation at 3.43 would the PH post fermentation would the ph stabilize at a lower or higher...

thanks for all the support

so i am under the understanding that PH fluctuates during fermentation due to CO2 and that the PH reading get skewed as well. Since i started the fermentation at 3.43 i am assuming that once fermentation is complete i will be at at 3.43 maybe higher.

Thank you !! On a different note i plan on pressing on Friday in order to avoid high tannins and have a more approachable wine. I am assuming the FG will not get down to 1.00 ( fermentation will continue in a demijohn). Any issues with pressing early?

I will recheck it tonight by following this method. ( i did use a strainer but did not blend it). If the ph is outside the 3.2 to 3.4 should i make any adjustments now as it still fermenting or let it complete the fermentation and adjust the PH prior to MLF?

Hi i am new to this forum and new to wine making and i need your help. I am making some red wine (24 gallons of Merlot/Cab). and I have noticed that my PH keeps dropping during the active fermentation ( 4th day after inoculation). I started with the grapes and the PH was v high at 4. I cold...