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Me... I stained them. Looks much better! Did the walls too!

Never had this problem but my guess would be to go ahead with fermentation and then work on getting the acid down after.... Or Add water.... Then add sugar

Impressive! Making your own wine racks! I bought mine and thought staining them was a job!

Not really any gross lees when using juice buckets. Ferment then rack then inoculate with mlf... VP41 is a good one. Also use some Opti Malo nutrient as well. Try to keep temp in an area close to 70 as you can for best results.

If you can get the temp up around 80 I see no problem this not being done in a week. Mine rarely takes a week to finish with proper temp and nutrients. But if worse happens... Ya, just finish in the vats but keep warm.

But back to your thread.... I made Zin during fall of 2014 from fresh grapes. We get ours trucked in from California on pallets. I do not have my notes with me but do remember I also had to get the brix down some on it as well. I used BM4X4 which is real close to what you are using. Out of the 4...

How crazy! I moved 7 years ago to Mi... Came from Solon!

Where in Cleveland are you located? That is where I am from originally....

I cannot say there is a bad ratio..... Just a bigger gamble when you take an aggressive ratio in the blind. A percent or two one way or the other makes big differences! Why not blend to taste after it has found it's place to settle....

Wow.... 15% is a pretty aggressive blend... I always blend at the end to be sure the taste is what I want.... No gamble.

Looks great!

Cool... Can we see pictures of the inside?

Question... Are these pictures of you standing in the wine cellar or taking a picture of the door going into the wine cellar? Is that an exterior rated door or an interior door? Interior rated doors will lose a lot of the refrigeration...

You also need to make sure you leave room for carboys and barrels

Pitched yeast with a re-hydrate... Tonight it is going already!

I agree! Seems to work best for me...

Made a trip to Youngstown yesterday and picked up some Malbec and Syrah from Luva Bella. Tonight I added my enzymes and Oak chips. I also kept a few bags of presses grapes I froze from the fall harvest. Tomorrow night the yeast get's pitched! Tasted pretty good....

Yep.... Me too for years! I have a few of them. Use them on my Brute cans as well...

Dive in.... Your gambling $10