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I have space to make more wine. However, I don’t have enough space that’s temp-controlled. My garage and shed often exceed 90 degrees in the summer. I get around this by removing the bottom drawers from my wine fridge and storing a carboy there. That solution fits 1 carboy. I’d like to DIY...

Here's an update from today. Fermentation appears well underway. I double-checked pH with some test strips, and they confirm a pH around 2.6-2.8. I’ll take @Raptor99 advice and leave it be. Bubbling is plentiful and SG has dropped 0.1 in the last 24 hours. I’ll probably backsweeten or blend...

Unfortunately, it's mid-fermentation. I thought for sure I'd have the opposite problem of high pH, so I only have tartaric acid on-hand. The yeast (Renaissance Fresco) appear to have gone through the multiplication phase without issue. There's plenty of foam and lots of co2 bubbles. Today and...

I agree. It’s a relatively new pH meter. I have some strips lying around somewhere I can use to at least see if it’s close.

How did you like the mead at pH 2.89? My batch currently is at 2.67 🥵

Love the data! How did the mess turn out? Did you use Excel to make the chart?

I have a mead in production right now using Fresco. Pitched last night. Will post updates on how it comes out

Renaissance says "cool and dry" for storage. So your method likely works just as well as vacuum sealing. THANKS!!!

I would be interested in both Allegro and Vivace, Bryan. If you do put this together, let me know. I'll be first in line.

I’d like to revive this thread and ask: I used Renaissance last fall and loved it. I want to make it my exclusive yeast, but sourcing it is inconsistent and expensive. If I take the plunge and buy a 500g brick, what is the life expectancy? Anything I should do besides keep it in the fridge? I...

What a great find deep in the WMT archives!! Unfortunately, it looks like none of the other users are active anymore. Rather sad. I’d love to know how their projects turned out

Do you know if the 24" of glass tubing is necessary? Could he have just purchased two 12" tubes and been good to go? Also, do you know what size aquarium pump this calls for? 5, 10, 20 gallons, etc.

I still frequently reference your post that you wrote several months ago on this topic. You have definitely helped my winemaking and lab analysis

Has anyone ever used dry ice to prevent oxidation during wine storage and early fermentation? It may sound odd, but there is precedent for this. The winemaker at Seavey vineyard in Napa (Jim Duane) uses dry ice to purge tanks prior to adding Cab Sav. He does native fermentations only, and those...

Thanks, Bryan! @VinesnBines do you sell grapes in small quantities (i.e 200 pounds or less)?

I'm outside of Virginia, but am within a days drive of the entire state. What part of the state do you usually get fruit? Do you typically rent a crusher/destemmer and bring home the must?

https://www.virginiawine.org/exchange-board For us east coasters, here is a link to Virginia’s grape board. Maybe we could coordinate a group buy this year. I’d be interested in white Vinifera varietals.

I wonder if the wine conditioner reignited fermentation. Typically the conditioners have potassium sorbate mixed in, although I am not always sure. That would be strange though because this forum seems to be of the mindset that yeast cells die around 9-12 months post-fermentation. Based on...

Welcome to WMT!

@ibglowin thanks for the reply. It appears that kit from Morewine is out of stock. I am curious, has the use of SO2 testing led to changes in your winemaking that otherwise wouldn't have occurred without the testing? @winemaker81 does not use SO2 testing and simply makes a 50ppm addition each...