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Believe me... I have charts and calculations to get the amount of kmeta added per ph level... I just made the initial addition after mlf to aggressive. I do not test so2 coming out of mlf. Only test there after... Probably got too aggressive on my initial dosage. At least that is what makes the...

I am definitely adding a good amount of wine across the 7 barrels every 10 days. More on the small ones then the larger ones.... I am going to probably lean on what stickman stated that a gram a gallon might of been heavy... Should of been closer to 1/2 gram per gallon.... Well, at least I...

Been making wine for few years now and primarily from fresh grapes. I play with juice and a kit from time to time but the main wine I drink is from CA grapes. I have 7 barrels n my wine cellar from all sizes and age ranging from 6 gallons to 30 gallons. Only two of the barrels are new this past...

Should not have a large problem with gas from juice. Aging out should do it... Would not suggest whipping air into your wine.

Are you making kits, Juice or grapes?

Glad to hear it! That batch did get tossed. Just bottled last year Syrah and Malbec from juice. Oak the crap out of it and it taste pretty decent.

I will probably get my head bit off for this one but I really do not see how people are purchasing Chilean every year. I read post after post about problems..... First year I tried fresh grapes. Had to pitch it due to high h2s problems. Last year I made some juice of Malbec and Syrah. Came out...

Bret is like the buzz word of choice in today's winemaking... When more times then not it is just the home winemaking process that creates h2s and is easily mistaken.

Most likely not Bret... Chilean is well known for h2s problems. Especially in fresh fruit. I have made so much wine from CA now guess I am spoiled and just don't enjoy drinking From the south. It seems to rarely comes to satisfaction.

I used this for years.... Gives me the ability to stir a little as well https://morebeer-web-9-pavinthewaysoftw.netdna-ssl.com/product_image/morebeer/500x500/6658.jpg

https://winemakermag.com/blogs/potential-alcohol-in-wine

25.5 won't bring in 16%.... Probably closer to 14% but still a little high.

I have all sizes... None leak and small need to be broken in before they can work hard for you... But I think 15 and 30 is the perfect size for home use.

This year was the first time I did a re-hydrate on my mlf... Going in they were all good. 3.65 to 3.70. The mlf was one of the best performers I have had. The results though is they came out at 3.9 to 4.02.... I added tartaric acid to all of them at about the rate of 20 grams per 5 gallons...

Looks great. What are you fermenting in?

I made a California Pinot Noir from fresh grapes a couple years ago. Turned out fantastic! Just remember with this variety. Less is more! Don't get carried away into your deep winemaking ideas. Let it be... Use a neutral barrel if possible. I used RC-212 then mlf then 8 months in a nuetral barrel.

I do a two day soak then the ferment takes between 10 and 12 days.... That takes it to a two week process... I have friends that do it in three weeks. This year I did a Malbec in 6 days.... Usually due to heat and nutrients that dictate the time.... But a good red wine needs some time on the...

You definitely make some quick wine! 4 day fermentation and a two week mlf...... Wow Ya... It will be a light wine.

Merlot is a thinner wine... Nothing like a Cab. Couple more things you could of done before the ferment if that is the finish you were looking for.... Now just age it out and let it condense down some in the barrels. A small blend of up to 10% a thicker Cab or PV in it would help as well..

Not finished wine.... Must. .... I use this to calculate how much yeast.. How many fermenters.. How much nutrient to produce the fermentation.. 15 1/2 lbs to a gallon of finished is about right.... About 7% yield.