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One problem I see is it will cost more to add to the must vs finished wine. A pack of VP-41 does 66 gal.

Yes I have de-stemmed and crushed some Cab then pulled some of the must before fermentation and added it to my Zin juice and the to my Sangiovese juice. Added good body. I have also pulled some fermented must before press then bag it and freeze it for the use in a kit or juice. Also worked...

I have always done separate but may give it a try in the future. What bacteria is your best choice in this method?

I will be there! Anyone else going let us know.

I recommend you calibrate your tester. Then adjust ph if needed. Remember, Ph is the guide you use on how much Sulfites are added to your wine.

Probably will get stirred when you add kmeta as well

Great! Just keep it warm and it should finish. Environment was probably too cold.

What is the temp? 4 1/2 brix is high. Get the temp up to mid 70’s for a day with a little sprinkle of EC-1118 yeast. About half the packet. Your gona have to warm it up now to get it going. I use a warming belt to achieve that.

I rarely check my TA in my wines. My target is the Ph which will effect how much so2 will be absorbed into the wine. You never told us your ph reading.

What city you live? Cleveland?

I have made it but with grapes from Italy. So far so good but this type needs to age for a few years..... http://www.keystonehomebrew.com/shop/wine/frozen-grapes-and-juice/vino-superiore-italian.html

Wine cellar almost ready for racks....

Opening a winery to create a profit could be a challenging effort. Too much competition at that level. My model is a "Wine Café". I believe you must open something that creates the correct environment for your wine sales. You cannot be just selling wine! The draw must be much more unique then...

I totally agree that pre ferment is the absolute best time to make your adjustments. But disagree about throwing all the meters away post ferment. First, Need to make sure the so2 levels are correct. That is ph and so2 meters. Lastly, I have had great success moving ph down post ferment even...

Busy day blending the 2017 harvest.

I find the screw caps once opened tend to leak. I use the same method as a full size carboy but with a smaller insert Then air lock.

Totaly agree John. To make something great you must first start with something great! Go to a great restaurant and they make your dinner from scratch. Go to a lower end restaurant and they cut corners with some pre mades. Both might taste good but one will never be the other.

You went down from 20 brix to 10 in 12 days. I expect by today you are at even lower... Just a little slower.

You didn’t tell us how long it took to get from 1.085 to 1.040....... A day? A week?