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Someone tell me why anyone would screw around with Campden tabs when Kmeta in powdered form is so convenient.

Black rot is a fungus only controlled before the vines break buds. Practice good sanitation and destroy all the "mummys". This is all you can do now. Salvage the grapes you can and plan for next year. Spray with mancozeb before budding. Read the directions carefully and consult your ag extension...

I think that you will find, after you consult with your ag extension agent, that fungicides need to be applied pre bud break and continued until fruit set. There is also a time limit prior to harvest probably 60 or 70 days.

Does your local ag college have the equivalent of what we call the agricultural extension office? a place where the public can have an expert look at your problem.

Stag's Leap always did come with Kmeta. Add along with finings when racking from primary.

I still think that this device has merit. If you have ever seen an air operated water pump running on a humid day you would have noticed that the exhaust to the pump was frosted up. The compressed air runs the pump and as it exits, expands and cools down. Certainly enough to freeze the moisture...

It's been over 50 years since I sat in a classroom but I would say that it's not the compression of the air but the expansion after it leave the nozzle that causes the cooling effect. One of those dead Europeans discovered it. Boyle, Pascal someone like that.

No they came from Carolina wine supply in Yadkinville, NC

Joe, You need to be getting a commission from Fontana. You need an agent!

OK, thanks for asking. Both wines (I think I can call them wine now) are at 1.000, which is probably 1.002 with the error in my hydrometer. The PH is 3.24 on the PN and 3.46 on the CF. They are both very gassy which surprised me since the fermentation was rather low key with not much activity. I...

OK, I'll keep you all posted.

All good advice. If I rack now do I add K-meta or wait awhile?

Unless you added a bunch of Kmeta to kill off the yeast that had started up before you pitched your yeast, I thought about doing that but didn't. I think I will wait it out for awhile longer.

Temp 74-76 F

The must had already started to ferment by the time I could make a measurement. The PN was at 1.070and the CF was 1.080 specific gravity. I thought the PH was quite low: PN--2.48 and CF--2.72. I have no way of measuring TA. I can find some GoFerm and try it.

I have a stalled fermentation problem. This spring I finally tried Chilean juice. It came frozen; a Cab Franc and a Pinot Noir. It was picked up on a Thursday. Fri was still quite cold but thawed. On Sat it was warm enough so I started primary. To my surprise it had already started fermenting...

My kit should have been bottled last Tuesday Is this in accordance with your kit instructions? Why don't you outline the steps taken and the SG of your wine. White wine usually clears quickly with no problems. Don't be overly concerned with kit time frames;they are for guidance. If you have...

Why can't you lengthen the tip of the S/S and eliminate the marbles?

They run around $60US and after testing it, I would easily pay twice that price for it vs the hand corkers! Then get the Italian one with brass jaws.

Joe, You have found a soulmate. He spells as bad as you:h::