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My only recomendation with this is be carefull how much you make at once until you are fully satisfied yours skills have peaked. In this hobby we all get better and better each year so making too much at the front end leaves you years later wanting better. Make enough to get the pipeline going...

I will be dead so really never gave any thought... Lol. But it would probably take spending extra money on the type of closure you use and environment it is kept in.

Wow Was it new? Hoping to get some nice French taste into my wine. I have 60 gallons of Cab so was thinking 6 months turns on each run. Might need to go 6 months then 8 months

30 gallon

Looks great! Are those windows behind it or lights?

This just showed up yesterday! New home for the Napa Cab.

I add 20 grams of tartaric acid for every 10 gallons of must.

Suggestion... Next time use dry ice. You can throw it right in and it won’t hurt anything. If I am reading right you crushed over 600lbs of grapes? That means you have about 60 gallons of must? If so, you are going to need a lot more then 30 grams of tartaric acid to drop that 3.92 ph.....

I make PV every year for many years. Started for blending but it has come to be one of the better tasting wines on it’s own in my cellar. Gota say though... Always comes in at very high ph levels. Rarely get a batch that doesn’t need an adjustment down. It will still probably come out of...

Pressed this weekend! Lucky to be able to be inside!

In my past I have done both... If you don’t get your hands around your ph before fermentation you will be fighting it down for months after with crystals and spikes. Adjust it before hand and you will never need to touch it again! I have 10 fermentations going right now. They all crushed between...

I always get high TA readings at the crush. That is why I stopped taking them. False readings. PH tells the truth!

Sounds like you have about 30 gallons of must. I suggest you add 75 grams of Tartaric Acid then test again.

I would not measure acid at the crush. Ph is very important though. Get your ph down before you start fermentation then let it roll. Brix and Ph is all you want to balance before you ferment. Don’t fall in the rabbit hole of over analysis of everything.

I am sure the yeast will live through it... My worry is h2s with high temps and no oxygen.

Both the same.... One organic and the other not.

Old post so it ended up working out for you. But gutsy move taking the yeast to 87 degrees with lids on. No oxygen and the yeast is rated at 82.

Yeast kicking in now! Gave second dose of Fermaid-O today.

Wild ferment is very unreliable and could take awhile to finish. As long as the hydrometer floats you are ok to take a reading. Should get the sg reading below 1.00 in the .995 or lower area to press.