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Kgrabow yes we could make That drive ! That might be a winner ! Thank you so much !

Henry and Walter. Our RedBone Reds. Will be 1 on December 3. We named a wine after them. RedBone Red Rose’ !

Oh that’s ok! No worries.

Smok1.. cool deal for you. Now if I were only closer to Canada [emoji1063] I

And I have not looked at shore container but will now!!!

Missouri. About 2 hours south of St. Louis. [emoji4]

Thanks MontanawineGuy. Good idea !

Thank you. I figured as much. Was wondering an actual name of a source.

Good evening. Does anyone have a source for purchasing wine bottles? We are a small vineyard hoping to be a smallish winery and are looking for a source of new bottles .. we don’t need 1000’s but the cheapest we can find are about $14/case at local wine brew store. I have space and am willing...

Thanks for the response! I was wondering if the argon just wasn't enough. We live out in the boonies and didn't have another carboy available. But I went out and bought 2 three gallon ones ASAP! Sigh. So far wine is is doing ok in smaller carboy

Thanks for the input. So far so good. So maybe we got it racked in time. [emoji120]

Thanks for responding and for the info. We already racked it and the film was only on top and no ropes or threads were seen in the wine. The wine was very clear under the filmy stuff. We ran it through a filter when we racked. Was able to rack into a 3 gallon so no head space now. Since...

Thanks for responding .. Malo was added immediately after primary fermentation was complete. Yes I agree the head space may be the culprit even tho we did add argon. We were out of 3 gallon carboys.

I have Frontenac wine in secondary in which Malolactic bacteria were added on 9/1/17. Took a sample out and it smells ok tastes ok. This is my first MLF. Is this white stuff normal? The carboy has had argon gas in it to handle the air space issue. Beginning pH 3.3 and TA 10.7. Fermented with...

I am wondering how the rice pudding wine is getting along [emoji4]

Good morning. New to wine making but learning. I troll a lot here lol. Hoping someday to have enough knowledge to help others. I have made: 1) Island Mist peach/raspberry. Fall 2016. 2 bottles left. It was popular ! 2) Blueberry 6 gallons from fruit started fall 2016 ready to bottle...

Salcoco, thanks!! That makes sense. So as long as my beginning TA is in ballpark (with or without acid adjustments as needed) I am pretty much good to go? Thank you so much for taking time to reply Cheers Brigitte

I am hoping someone can give me some help. Fairly new to wine making. I started a batch of welches grape juice on 8-16-17. Six gallons of juice to a fermenter. 1/4 tsp k-meta . Brix 16.2, pH 3.37 and TA 6.9 g/l (0.69%). Added sugar to get starting gravity to 1.090. 2 tsp wine tannin. Yeast on...

Sorry for the double post.

Julie .. At what point would you toss some k-meta in? Or is it not needed with the frozen concentrate I have old orchard brand concentrate 12 oz cans ... Added ingredients are malic and citric acid One can is 12 ounces. Directions say add water to make 48 ounces of juice. Probably should...