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sounds like this wine is not ready to drink,adding sparkloid,to clear a wine that you want to drink in a week or 2No, sorbate yes if you have to sweeten to taste.So you dont start to re-ferment.If you want to serve this wine the only thing i would say is sweeten it just before you serve it.If...

I know only this about kit wines and that is you do not need to adjust ph and acid and do not do mlf on them.

I couldnt agree with you more Wade!!!! :db

So far this is a very good tool to have,got mine 2 weeks ago and very easy to use.I have been waiting for a machine like this one very friendly,and accurate.I will be asking a friend to do a side by side with his 600.00 unit to see how close it is.I have read that it is.

I agree with Wade.I had the worst h2s problem this year then i have ever experienced.While fermenting.it stared when my must was at around 15 brixs and it stunk real bad.im taking like bad rotten eggs.I did all my additions of nutrients like i always do,i just think my must got way to hot to...

Also have read that you should use Pot.bicarbonate post ferment.

I dont think they will recommend to try agian if you add so2 to it.What was your temp.in the wine juice?Did you keep it warm above 70?Sorry to see it not work for you.

How much does 4g of p-meta add up too?Like teaspoons?I only go by teaspoons so i would do like 1/2 teaspoon per 100lbs will stunt the wild yeast.

Darn,late on this post.I did not see any bubbling.Like i said we did a looselid ferment It was a 50 gallon batch.I dont think it should take more than a couple of days to get you to dry great job on this and thanks for the update.I bet you will go dry let us know.

Yea 440v,that should give it the toast im looking for.:sm

I dont blame you MFC,i was toying with the idea of re cooping one of my barrels.I will leave that up too the pros.I do love them oak barrels great investment.

I have been known to be a smart ***.:)but i was only asking or to see if you ever heard of using the moon and such,only because my family and some of my family have been using the moons phases for years and since you use what you call old country ways that is why i asked.It wasnt that big of a...

Didnt say it was just asking if it is being done.

Hey Giuseppe,you say your old school i guess you rack by the moon,and only on nice sunny days right?Just wondering.

Funny how all are different ,my father grew up in Italy back in the 40s and they used what i think was campden tablets.He also used them here up untill my brother taught him about k-meta an already crushed sulfite.

1. Is the way i did mine 2.sounds like it would be the better way to go,but yeast needs oxygen. i dont think it will take long for your ferment to finish with this uvferm 43. Just make sure your safe right now under airlock.Also make sure your juice is warm and keep taking sg readings while...

Yep thats how all the old school italians do it easter thats when all the wine starts off to the races.

I did mine in a open fermenter with a cap over it, 45 gallons and in a very warm room in the basement.

Hey Giuseppe,how long did your ferment last and how much did you press?

Yes this is it.Thanks Wade.