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So i just did a quick TA test, and it seems like we are sitting at 7.5 g/L of acid. This a little too high?? If so, what do you recommend to lower it?

I haven't measured the TA yet. What would the ideal measure be?

Hello All, I'm making a sour cherry wine, using 10 lb of sour cherries. I've added just under 2 gal of water. SG is 1.082, but my pH is sitting at 3.2. Wondering the best method to increase the pH. I understand that 3.5-3.6 should be my goal for this sour cherry wine?? Looking for your...

LOL someone beat me to it!

Wow!! @stickman where did you get those great tanks/ferments/storage vessels??

Ok great! I'd like a slightly higher ABV, but worried that adding too much sugar may affect other factors such as acidity??

So I'm currently around 18 Brix (~10%ABV). If I wanted to increase to at least 21 Brix (~12%ABV) I would need about 1.15 KG of table sugar?? Sound about right???

LOVE Apothic Red!! Gotta give this kit a try then!!

Very interesting question..... In the beer world (one is which I've got a little more experience in), some brewers are weary of keeping beer in primary for more than 7-10 days. Myself personally, I've had many successful batches of beer in primary for 2-3 weeks. This actually gives the beer...

Hello Everyone, Starting a new Amarone wine kit today from Argentia Ridge (Costco Canada). Kit comes with 2 bags of juice for 23L. Does not require any water additions. Used left over skins pack from my CC OVZ, and poured the juice packs into the bucket. My SG is 1.074 which I feel is...

These are all really good points. Looks like another run to the LHBS!! I like the idea of 1 large vessel so that everything is equal in all of its parts (i.e. k-meta, stratification/layering, and any final adjustments. Thanks for the insight!!

Ya, don't have a few free carboys. Was looking at getting a Speidel 60L fermenter. Would be perfect to rack to, and then easy to bottle from.....

Hey Everyone, Looking to bottle a red blend currently in a 50L oak barrel. Looking for suggestions on the best way to do this...... Typically, i rack to a bottling bucket/carboy, add k-meta, and use bottle filler. But that works for small batches. Not sure how to make the logistics work for...

I'm wondering in Potassium Metabisulfite (K-Meta) could be the issue. If I'm not mistaken, the 4 gram pack that comes with the kit raises the ppm of sulfites rather high to ensure the wine is protected. I've typically added a healthy dose of K-Meta to my wines just before bulk aging in...

LOL! Great, I'll try the back and forth motion. Will also look into a rubber stopper as well. Thx!

Does it need an aggressive "swirl"? Or just a subtle movement? I'm fermenting in a 7.9 gal bucket so I can see whether the skins have fallen yet.... And I just "swirled" a little to aggressively and got a bunch of wine in the airlock!

So just getting ready to start EM on my wine kit. SG was 1.020. Performed one last "punchdown" to the cap, and closed the lid of my bucket. This morning there is still a fair bit of bubbling in the airlock. I gave the bucket a little swirl as to not splash the juice up into the airlock...

Welcome Warren! You're gonna love this place! If you're a totally newby like myself, I'd suggest reading the winemaking articles at MoreWineMaking.com https://morewinemaking.com/content/winemanuals Great resource and great place to start to learn a lot about winemaking!

Hello All! Getting ready to make my CC Showcase Zinfandel, which I am very excited for! I've put together my plan of attack and wanted to see if anyone had some feedback for this particular kit/style. I've read through a bunch of threads, and the only thing I'm not too certain about are...

Looks fantastic! Where did you get your labels from? Also, what type of vessel did you use for primary? I noticed you had noted a couple of observations during EM, so I'm guessing it was a clear vessel?