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Do you have all the 24 gallons in one vessel? I’ve been hesitant to buy a larger variable volume container for fear of exactly this: if something goes wrong, it’s ALL shot. Just not sure yet if I use carboys instead the likelihood of infecting one carboy, but not the others. I guess it...

Thanks for your insight. I had two 6 gallon carboys, for which I did 20-25 minutes each. And when I say 20-25 minutes it’s like drill for 30 seconds, rest for a minute. Otherwise if I did it for 30 minutes straight my drill probably would have spontaneously combusted. A significant amount of...

Yea I understand that risk, and was planning on shutting down the pump if the foam got that high (carboy wasn’t topped off). I have the orange bungs that I use to vacuum transfer. Anyway, when you lower the pressure enough, water boils at room temperature, so I don’t know that we can conclude...

So I am familiar with vacuum transferring wine, which will degas in the process of racking, so I came up with the brilliant idea to just connect the vacuum pump directly to the carboy to pull a vacuum and let the CO2 escape. What I found was that under vacuum, many many large bubbles started...

My Pinot noir is currently undergoing MLF, for which it will need to remain without sulfites for probably a couple months. I was wondering, if we assume you’re at a pH of 3.6 and 13ish percent alcohol, what kind of timeline are we talking for wine to start to spoil? Is it on the order of a few...

I think figs typically have a ph of mid 4s. I adjusted with tartaric acid, but are there detriments to heavy acid adjustments? I believe some bacteria feed off tartaric acid, so not sure if heavy amounts of it would leave the wine vulnerable. I don’t have the ability to measure TA at this point.

Well mixing three times a day is standard practice for me. Gravity was steady to 0.996 within a week if I remember (this was last year). I guess the better question is this: what makes fruit go sour? If it is spoilage bacteria and yeasts, then maybe I just didn’t balance my pH properly (I...

Hey does anyone have any tricks to prevent fruit from spoiling (going sour) during AF? I tried to make fig wine last year and it has some off aromas. I noticed toward the end of AF the figs floating didn’t smell very good (figs have a shelf life of a day or two). I believe a similar thing...

I was able to capture this photo. When I look super carefully with a flashlight, I see some shimmering inside the carboy (should be able to see that in the photo right next to flashlight), which I believe are actually tiny bubbles that are slowly rising to the surface. I see some very slow...

The problem is you may be aborting a perfectly good MLF. I would at least wait a month before sulfiting to give it some time if in fact the MLF is progressing. Even if it’s not progressing, there’s likely low chance of anything happening anyway. But what do I know haha

Hey I was wondering if MLF always creates visible bubbles. After AF was complete, I threw in CH16 directly into the wine, waited a few days, and nothing. Then about 5 days after the first inoculation, I started the CH16 in Acti ML (wasn’t necessarily enough for the full amount of MLB, but some...

Was this ever finished? Would love to use it. Save me some time of making one myself.

@crushday @sour_grapes just looked more closely, and I believe the reading is 1.000 even. The liquid peak is at 0.998 but the overall liquid level is closer to 1.000. I did not add any yeast nutrients. My understanding is this is not always required, and should only be used as necessary to...

Good morning everyone, This is my first post on this forum, hoping to get some great pointers from you guys. I have some questions that I don’t know the answer to (don’t let me fool you, I’m still a beginning that just does a lot of research haha) Last weekend, I crushed 7 cases of Pinot noir...