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I was about to comment on the clarity. What did you do to get them that clear?

I have heard that excessive bound SO2 can lead to HS2 fermentation during fermentation. However from a protection standpoint, bound so2 is spent free SO2.

Wine does not have to be degassed. I do not degass mine, but instead let them age long enough where dissolved CO2 is not an issue.

Yup, When you start getting a grasp on how this all works, I would recommend you read about scheduled nutrient additions and figure out about doing cool fermentations. Both of these techniques can lead to very aromatic meads.

The trouble with small batches and mead is that it takes so long to age, it is hard to argue it is worth your while if only doing a gallon. However, for just giving it a try I suppose this will work.

Honestly, I would move to fresh grapes and or frozen must and juice before you got the barell. Both though would be meaningful improvements to your winemaking process. You could even run some kits through the barell to lower the oak intensity down to a manageable level. However, since doing...

Welcome to the forum, if you got questions be sure to ask them.

Welp, we had a massive bottling party today. Invited a couple friends over, so me, my brother and my two friends bottled around 340 bottles of cider/beer today. It was quite a bit of work, but it was fun. In a couple of weeks, we will have some carbonated funk cider as well as some nice clean...

Well, I am pretty stubborn at time. I might give it a go. Either way, I would at least at first start out kegging then going into the bottle. All depends on the $$$.

Yeah, it is something I have been looking into. But, still for me, I would like to 12 oz or 25 oz bottle to be the final delivery device. Issue is, I have not seen many kegs that are 5 gallon+..... Which makes the idea of me using it for bottling on the large scale kind of impractical.

Well, cider won't hold much of a head no matter the level of carbonation ( unless you put something in it). I live in bottle carbonation land. I have mused with getting a kegging setup for some of my wines/meads that I want to carbonate, but I could live without it for beer and cider. In beer...

Refrigerating the beer/cider after carbonation has completed allows the CO2 to make its way into suspension. Ie, your cider stays bubbly longer. Plus perhaps some other goodies too. Who knows.

Looks like you over carbed it. I would be careful and let those guys sit somewhere safe for a week or two more and see if they start exploding. Best that does not happen when you are holding it.

They generally form at cooler temperatures. But, the rate of percipitation depends on the acid concentration and the temperature.

No need for a vaccum pump for wine. If you already have transfer pumps, I would use those instead. If you want to lower the flow rate, build in a bypass. Depending on the volume you are working with, you could consider some filtration systems. However, keep in mind, the number one ingredient in...

If you got money burning a whole in your wallet I would invest in some sort of temperature control setup ( ie deepfreezer and temperature controller) especially if you want to make white wines. Getting a crusher and a press would not be bad investments either. Some sort of pumping system...

If you already have a good way to test sulfites then I would skip the SC 300, unless some of the more exotic test perk your fancy. I would instead just get a pH meter or perhaps one of there more economical models.

Hmm, well good luck on whatever you choose!

Very interesting, thanks for the explanation, it has been a few years since I have been in a chemistry lab.

They also ship ( thats how I got my juice all the way to TN), at the very least it is food for thought. If I was on the westcoast like you, I would be in hog heaven since shipping would be sooo much cheaper for me.. Plus, its not soo long of a drive for you to go to a vinyard and actually get...