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Your numbers from your calc look good as does your proposed schedule. However, with BRIX like that you might want to increase your target up to 350 mg/l YAN. So, YAN=350-25 ( from .25 g/l fermaid K) 4.75 grams 325=.04*(mg/L)*FermaidO 325/.04=8125 mg/l fermaidO=8.125 g/l which is the same as...

I would let it go dry and I would consider halting the stirring around this point. The yeast is likely an the anaerobic phase now.

Well what are you making a batch of and what is your YAN goal?

What was your reasoning behind 4 tsp?

You don't really adjust to PH, you adjust to TA which is more closely linked to taste ( and then only to your taste using established ranges as guidelines). Then you adjust your sulfite additions to your PH.

Well, that depends on what you are after. There are some recommended ranges for wine styles, but in the end it will come down to taste. The method I would follow would be to take a sample and add tartaric to it until it taste like that it would be good that way dry.. And then I would scale up to...

By mass honey is around 80 percent sugar, so if you need to add 1 lb of sugar you would need 1.2 lbs of honey. However, for carbonation, I would stick to sugar since it dissolves well and you want to make sure you have a nice and uniform sugar distribution when you go to bottle.

You are going to want to wait until the must is fully thawed and well mixed before you take any PH/TA or Brix readings.. and I did emphasize well mix and well thawed.

Honestly, my favorite feature about fermaid products is that they tell you what is in their products so you can calculate yourself how much you need to add. ( important for mead).. However, I would not be able to tell you which is better on a side by side fermaidK vs Fermax.. However, I would...

Well truly, MLF vs no MLF is really a stylistic choice. Ie, oaky buttery vs fresh and fruity... However, I would be tempted to do MLF on the whole batch since I am not sure if your skin contact is really going to be cohesive to the idea of a fresh and fruity white.

If you have a chemistry background and are willing to use it, you will find that the technical parts of wine making should come pretty easily. However, it will not exempt you from learning and struggling with the artistic side of winemaking. However, its a blast learning!

Well, the better way to look at this instead of I need this many tsp would be to look at how much YAN you need. ( This is what you are adding when you add nutrient.. that and vitamins). Based on this http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm and this...

That and also like many other things in life also involves the obligatory response of " it depends".

And the ABV and yeast strain you are using.

Has anyone considered that perhaps the barrel would be the ideal to move the wine in the barrel? Keep in mind that the original purpose of barrels was for ease of storage and transportation. Of course, I am not in your shoes so perhaps it could be easier to move to a carboy first then move the...

Wait, why are we recommending that he cold stabilyzes the wine?

Enjoy! They spent a lot of money doing research to figure out which yeast strains work best for certain products, so that we would not have too.

I would not pass on a deal like that very easily. Is wine about production? Or is it about getting in there and having a fun time with it? As was mentioned before, a bucket in bucket press is pretty easy to make. It might not be the easiest to use, but it would get the job done. The one...

71B would be good if you are working with a mead that is high in Malic acid since it can metabolize some of it. and its max temp can handle 30C. However, I would not advice getting it that high. K1V-1116 is a pretty forgiving yeast, it can handle up to 35 C.. Once again, I would not advice...

So, yesterday we had a good oll bottling party. I decided to go ahead and lay superklear on top of the bentonite to give me a good surface to rack from. Then, I let it sit in a deep freezer at around 33F for around a week before gravity racking, sterile filtering and then finally bottling...