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That is not too bad. I end up making around 60 to 75 gal a year. It is a lot but it is nice always drinking 4 year old wine!

Who do you make all that wine for?

The 3/8” plastic tubing cannot be purchased in different grades as far I can see. The bent tube connectors that fit in the corks? Again... This is not being used for storage so I doubt it would make a difference.

Little saving on the back.... not much. The potable worry is not an issue since it is not being stored in it. Your plastic tubes used in the pump are not potable either.

Couple thoughts I am all about making life easier.... But by the time all this happens isn’t it just easier to let the free run hit the buckets from the press? Also, you know they sell perforated pipe right? No need to drill all those holes!

Disagree... Sugar is sugar and kit or grapes does not matter... .996 is dry... In all worlds. Can it go lower. Maybe. But it is bubble due to gas. Not sugar.

Because at the beginning of the thread he stated the wine is at .996 No fermenting going on

Sounds like it just needs to be cold stabilized to calm it down. Wait until winter sets in then put them in your garage for a month. I bet if you set that carboy in a big sink with some ice it would stop right now.

Yes. Did a strong bench first to see if it would work and it did.... Then 1ppm just didn’t taste like enough so I went to 2. Racked it 3 days later.

Tasted the treated carboy tonight. It is clean! The copper sulfate cleaned it up very nicely. Tonight I added 3 grams of Tannin Complex to the carboy and button it up. Now treating the other two.

Add 2 grams kmeta to each carboy and 25 grams of tartaric acid. Check again in a couple of months.

Pretty warm for finished wine storage. How cold is it outside by you now? Put it outside for a week or two. I doubt it is fermenting but a good dose of cold stabilization won’t hurt.

No. I did one bin with D254 and two bins with D21. Then blended at the press. I truly believe it is not the wine. All the other barrels are great. It was a bad barrel that probably had sketchy wine in it before and I should not of continued to use it. I only have 3 carboys to fool with on this...

Well I did a bench trial test with copper sulfate. Ended up adding .2ppm couple days ago. Added 15ml of 1% to a 5 gal carboy diluted in distilled water. Will tack in a couple days and taste. Not sure why that barrel did that to my wine when the other 3 are great....

I use this all the time but only in an active fermentation. I believe it is designed for use in must. Has anyone ever used it in finished wine?

I agree... Is it too late to try copper sulfate? The wine is a year old...

So even though I believe the answer is obvious... let me throw it out there and see.. I have 2016 Napa Cab in the following. 30 gal American barrel 10 Gal American barrel 8 gal American barrel 15 gal French barrel All the first three barrels taste great! But, the 15 gal French barrel that I...

They still in business? Been calling with no answer or call back for a week now! Now voice mail is full.... Not good....

Not to sure you will ever get this wine to be what you want now. But next time make the adjustments quickly! Lots of air.... blow a fan into the must. Add nutrients and dap. Make it go away... Like being a cook in the kitchen and your food is burning or has no flavor. But you continue to finish...

Napa grapes were lost this year! [emoji26]