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No problem - we'll catch the game on the tube and good luck with this year's vintage

never heard back from you? all okay?

in my experience 12 hours might be way too much skin contact time. you might want to press with little or no contact time. you can always add skins back if yiu doin't like the color. good luck

How much do you want for two tickets? where are the seats? thanks

why not put them into cases up-side-down? keeps corks wet and cases really aren't meant to be stacked sideways - just saying

been pretty smokey all summer long and much hotter than normal. do you have tickets for Western Illinois? not sure if we'll still be here much into the fall - may be heading east.

i may have missed something but you should always put samples of tartaric, malic and lactic acids on your chromo paper so you can see comparison. otherwise to me it looks like everything has gone to lactic?

kit wine shouldn't be subject to MLF only whole or pressed grapes

If wine is treated with Lysozyme after going thru MLF (or to prevent MLF from happening) you can safely add sorbate without concern for geranium odor

you can add lysozyme before sorbate then backsweeten to taste

you might want to think about investing in a chromatography kit (if you haven't already) - that way you can test to see if MLF is complete. Got mine from Presque Isle wine www.piwine.com

If it's too bitey, you can always backsweeten to taste. make sure you add k-meta then lysozyme and sorbate before adding more sugar. I know they always tell you not to add sorbate after MLB has been added to your wine but if you add lysozyme first it will kill all the MLB and you won't have to...

rule of thumb is 1/4 tsp per 5 gallons. see more info as Rice has indicated or at Guide to SO2 Management and SO2 Calculator | MoreWine

that's what I would do. then strain as much out as you can through a fine mesh nylon bag. Let sit in carboy until gross lees have settled - could be a week or two. Don't forget to minimize head space and use K-meta

I'd let it keep perking until SP get down to 0.998

I've looked into this issue at length and would be warry of any glass marbles that were manufactured in China which could contain any number of toxic heavy metals. Morewinemaking.com offers what are purported to be marbles that are safe for use in wine

Been making wine with my well water for some eight years with no issues

I've used sheetlabes for couple of years now - I create the label online from their site, download the pdf file and take blank label sheets to Staples to have them printed

The dangerous chemical found in the seeds of stone fruits is called amygdalin. Poisoning can occur when the pit and seed are crushed or chewed before swallowing, releasing the amygdalin. Amygdalin is then converted by the body to cyanide. Not good to crush up cherry pits in wine

only way to safely backsweeten is to not only use K-Meta but sorbate. however if you put wine through MLF there will definitely be a problem with rotten geranium smell unless you treat the wine with lysozyme prior to adding the sorbate. Lysozyme will kill the MLB which is responsible for...