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Whats the go to source for frozen grape must? I'd like to find something in Napa if possible but doesn't have to be. Thanks

So I originally used the oak that came with the kit. I racked it off after about 2 months. I assume I should've left it longer. I'm trying g to figure out how to make a bolder , not fruit forward red from a kit.

I have a Forte cab and super tuscan at about 1 year in bulk right now. I'm thinking of bottling half and bulking the rest. Could I benefit from aging with oak cubes? I have med French oak. I filtered these wines too. Will oak cubes cause sediment? Thanks

Haha, where are you located?

I don't see why not. It will take an awful lot of lemon though

I still haven't bottled, Being lazy. It's bulk aging now over a year.

Maybe I'll filter this batch I have going now

It wasn't new. Possible i guess.

I used pectic enzyme post fermentation because I wasn't getting the clearness. That cleared it up. My main concern is consuming something harmful. 10%abv They are recycled bottles that I cleaned in one-step and sanitized with k meta. My cleaning process is just a soak for a few days and rinse

I have a video but can't post it. These aren't flat. They really do look like pulp but I don't think there's is anyway it could be.

I back sweetened with invert sugar. I didnt think it was pulp. It was crystal clear and used sparkolloid. This is the oldest and only bottle I have seen this in. If it was pulp I would think I'd have seen it floating around and in other bottles.

This is my last bottle of skeeter pee from last year. It's over 1 year old. I've had it in a rack since I bottled it last marchish. Any clue what this may bee?

I stirred it this am and it has dropped to 1.020 so maybe I'm ok. It has slowed drastically though. It went from 1.080 to 1.050 in a day once it started fermenting.

It was 1.080, I added nutrient(fermaid o)and energizer. I made a starter with ec1118 and the temp is 71f and ph was 2.89(very low)

I'm sure there a ton of info here. I suspect my skeeter pee of being stuck. It's been a the same sg for about 1.5 days. 1.024. I also noticed the vigorous bubbling stopped and it appears to use be fizzing. Should i wait longer before I take action? I've also just had it covered with a t-shirt...

I did not use invert for my prefermentation mix

I used it for back sweetening skeeter pee last year. Supposed to be more easily dissolved

I agree, guess I'll just taste it and see if it's ok

How long will it last in the fridge? I have a Mason jar full from last year. I also have a bag of wine conditioner in the fridge in owned for a year. I assume no mold than the invert should be ok?

Got fermentation after some worrying!!