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Who are you getting grapes from in the Spring in NJ, Gino Pinto? I'm thinking about trying wine from grapes. Thanks!

I had to google it and found this article. https://www.theverge.com/2016/5/11/11657586/rat-mouse-found-in-pepsi-dr-pepper-can-rodent-soda-container-history In the article there's a YT video of someone putting a mouse in Mountain Dew to see what happens in 30 days.

It's been a bit over 12 hours and I went to check on the must.. There are no visible signs that the yeast have started, but I can hear a faint sizzle here and there.. so it sounds like at a PH of 2.97, EC1118 will work, but I know its straining.. I'll check this evening again, around the 24hr...

I know.. And with so many posts in the past about SP stalling or having trouble starting, I was wondering where the must should be. Tonight, I put 5 gallons of sugar water in a bucket (9 lbs of sugar) and added 64oz of Aldi lemon juice. so I ended up with 5.5 gallons.. And the magic PH number...

I was just wondering, when making the initial must, what PH measurement should I be looking for? I'm speaking of the initial must, with only the 1st 2 bottles of concentrate in the must.... before the 3rd is added. Thanks!

What does everyone consider a high or low acid wine in terms of PH? Are musts that are <3.4 high, 3.4-3.6 medium and >3.7 low acid? Yes I understand one might not taste the acid because of the residual or added sugar (backsweet), but when starting a wine, where should someone have their PH...

Thank you sir!

Maybe the the concentrate was inoculated with Beano? J/k... LOL

If we sometimes mistake the reading on a hydrometer from one reading to another, will one cup of raisins really make a big enough difference that it would effect our margin of error from just reading the hydrometer? What I just asked.. did it make sense?

Thank you

I wanted to mix a Merlot with a mixed berry wine that I had to try and get some more berry aroma from the Merlot. The berry wine had a wonderful smell of berries.. I mixed a bit in a glass to see what it might be like. I didn't measure.. I just poured a glass of Merlot and added some berry...

Was it sealed with wax?

That's true, but dang wine kit came with sorbate. Even if you weren't planning on backsweetening.... you might end up adding it just because it was in the kit.

I asked the opposite of this question... at least real similar, not long ago... Can you use a commercial wine that went through MLF to top off, if the wine one is making hasn't gone through MLF and was sorbated. The answer I got was that it was ok as long as both wines were finished wines...

What should be cooler or warmer? Did I miss something?

I would normally think one could adjust the taste by adding some tartaric acid, but what can you if the wine's dropping crystals?

It's a non issue now.. I ordered some storage solution. What I'm surprised by is that Aprea says they're probes can be stored dry, which I've never heard of.

FYI to anyone interested.. By December, the sharpness was gone and I've found 6 cups too much sugar.. Still, those that tried it said they loved it and said to not change a thing.. well except a few people that agreed with me that it was a bit too sweet.

LOL.. I guess most beginners have already made it and people that are familiar with wine making either don't care or they have no issues with how to make it. BTW, I made a 2nd batch and I think I goofed. I think I double back sweentened. What I mean is I back sweetened expecting to bottle...

I took your advise and move it next to the slider door. Floor temps there were showing 54-62F. Where I had it, the floor temps were consistently 65F. If need be, I can move it to my garage were the temps fluctuate between 50-55 this time of year. Another question.. With these lower temps...