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two carboys, one at .992 the other at .988

Nope, don't understand. I do see some gas bubbles when I shook / rolled it.

I guess I meant if it foams that means its not done with the ferment so you just wait at that point, correct?

Thanks ratflinger! I do have these, just didn't know the slang name for them!!

Newer home, not too much of a problem so far! I was raised on a sand farm with many oak trees, now I am on a heavy clay soil farm, no oaks out here, but with soybean fields around here we do get the fun Asian Beatles aka lady bugs! I am about 2 hours West of the Twin Cities.

Thanks Scooter68 So what do you do if there is significant foam?

What is a PET bottle?

The goal here is to settle the tartrates out? When you say to stir, would it suffice to just roll or shake the carboy, or do I need to insert something into the carboy to do this? I have two carboys chilling, noticed that one has about 1 inch of headroom, the other has a few inches. Is it...

Thanks Scooter68, I am pitching my yeast today and was wondering if I should throw a towel over the top or leave the plastic lid with the airlock hole open as it ferments. I like the towel idea! No bugs or pests in Minnesota at this time of year so don't need to worry about that. So when my...

Ok then, I will skip this step. No need to do more than necessary!

I started with 16 lbs of grapes, have them in separate primaries. One without calcium carbonate is 3.23. The one I added the 10 g to is 3.26.

I measured my pH right after processing the grapes, it was 2.95, after adding the water & sugar it was 3.29

Hello, I just started a wild grape wine (beginner at winemaking), I've got the sugar, yeast nutrient, potassium metabisulfite & pectic enzyme added. Recipe from a beginner's wine making, said not to mess with the calcium carbonate till we get further into the winemaking process. After a few...

Hello, my first experience with wine making was pretty crude, no mention of a pH meter, acid testing or anything beyond that. I basically put the grapes in the primary added sugar, yeast and let it go. Racked it a few times and this is what I have. Just tested my pH and it is at 3.53. I made...

Hi Joe, Bernice here, When I made this wine I didn't have a pH meter, this is basic wine without corrections. I did just test it and my pH is 3.53. Tasting it brings on a strong acidic taste followed by the fruit flavor. I have it sitting in a carboy since the fall of 2020.

Hi Joe, Very new to the winemaking experience here. I wanted to get started again and picked some wild grapes and fermented them. Didn't know anything about pH, acid or SO2. Just have strong tasting wild grape wine sitting in my carboy. Like Rocky said above, I don't want to throw it away...

Thanks Mike! I have read about tannins, but have not had much opportunity to work with grape wines so I haven't used them yet.

Great, I learned something new today. Like I said I am a beginner yet.

Not to throw a wrench into the terminology but I have done some reading which also uses the term Sur Lie Aging. As described they age the wine "on the lees". Basically meaning they rack the wine down to a fine sediment on the bottom and leave it there for anywhere from three months to up to one...

I am from the midwest too. I was raised on a dairy farm so I do have the farmer at the heart, just don't know if I have the time to invest. I love flowers a little more than wine!! Can't quite do everything anymore. I also harvest chokecherries, I do have strawberries and raspberries as well...