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Thank you all for your insight. When I did the post, my thinking was to toss all the chemicals, get fresh ones, add some nutrients, and use only the juice and add oak. Reading your comments, aided by some doctoring articles I’ve recently read, I think I am going to make it after checking for...

Hi-thanks for the reply...don't quite understand the sentence. what kind of grape juice and how much juice and zest? lastly, are you saying to add this to must just before bottling? Thanks J

A number of years ago (12?) had a flood in my basement and in the mad dash to arrange things, I took a unopened expertwine Merlot kit, put it in a plastic container, sealed it and put it on a shelf in my re-arranged basement. Time went on, family events increased and I forgot all about the kit...

I am fairly experienced making red wine from fresh fruit - been doing it for >10 years. Covid cloistering has gotten the best of me so I figure I'll try a white wine kit, in a small batch, specifically Winexpert Classic California Chardonnay 1 gallon. (I did say small batch - if I screw it up...

Wow, thank you all for the replies. I guess I should have considered/stated how long to wait for drink-ability. I typically wait at least 1 year for my reds that I do from fresh grapes, so I'd expect the same time for a kit product. OTOH, I am low on bottles from my previous years, so something...

I've decided venture from my 'beginning with fresh grapes' approach to trying a wine kit. In the past, I've tried a few wine expert concentrated juice only kits (melot, cabs) and while there were OK, they lacked a certain body that only grape skins can provide. I did some searching and found...

Been making red wine for a number of years from both grapes and juice buckets, primarily Merlot or cabs. The results from the juice buckets and more drinkable than the grapes. However, both approaches produce wine that is ‘thin.’ By that I mean the color is not as deep as Merlot or cabs from...

I always do a two point cal before I use it. I did a two point cal (using 4.01, 7.01 buffer solutions) just before I took the measurement. I did notice a 4-5 degree F difference in what my ph meter displayed vs the digital one I have in the must. The digital in the must showed 69 degrees F, the...

In the past, when I started with grapes, I found that doing MLF at the end of the fermentation cycle, took the sharpness out of the wine, and made it smoother and fuller on my palate, which I liked. For this current batch, I started with a 6 gal bucket of merlot juice and it is almost done...

Thank you. The SG now stands at 1.000 and the ph according to my meter is 3.74. So, my interpretation of what you stated is that I should check acidity after it has been degassed - and make any correction at that point. - correct? I am also considering doing MLF. Since the fermentation...

I recently got a 6 gal pale of merlot juice. I checked the SG and it was around 1.016 I checked the ph with my meter and it was about 3.6. I did not do a TA test (my NaOH bottle was empty). It would be a day or more till I could get the reagent, so I pitched the yeast and it has been about 4...

I got a 6 gal bucket of 'fresh' merlot juice a week ago from a supplier and put it in my fridge at 35 degrees F. I planned on using it this past weekend but that didn't happen. I need to go out of town for work for a while. My question is, how long can I keep the bucket in the fridge until I...

OK, I am missing the point. I have only corrected for TA once, using acid blend. I understand that MLF would convert what exists in the wine into acetic acid, but for most of the batches I made, I believe this would be a non-factor? Now if I did add acid blend, then yes, I can see how it...

The 11-12% is final alcohol concentration based on the initial hydrometer reading (which I don't remember off the top of my head - I just remember the end result after the juice is converted) So, are you saying 12% is too low for a final alcohol level? In my neck of the woods 12% at the local...

I have this on my list to do...after reading more about acid blends versus specific acids...Also, I hate the visual titration method...am considering getting and using a PH meter I've shied away from this because, from what I read, the potential for ruining the wine outweighed the risk of...

Ok, I'll show my lack of knowledge...what kind/brand may be a better choice and why?? I been all over the mfg website and don't see anything that would make it a bad choice. What do you mean you try to get your reds up to 80%??? 80% of what? TA?

The general question first: what are a couple of improvements in my process that could make the wine better? Background: Been making wine from grapes for the last 15 years, on an off. Over the last 5-6 years have been doing it yearly. My goal is to produce red wine on par with the California...

Specifically, I tend to do: 1) all cab/ruby cab grapes, or, 2)half zin, half Carignane about 2- 36lb boxes per 5 gal carboy. For second wine, what I have done is press out the skins, add sugar water as you do, and only make about 2.5 gallons. Typically have used domino white sugar...hmmm...

Yes I forgot to mention..RED wine grapes: Cab, Zin, Carignane, -J

Hello: New member here but not new to wine making. Started making wine 20 yrs ago for about 4-5 years, took 'off' for about 11 years, restarted making wine for last 3-4 years. In any case....I got reconnected with some old wine making friends and we have a debate that I'd like an opinion on...