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Checking In Joe, Following up on Pinot and the Sangiovese. For the Pinot, did add the Tannin Riche to the secondary 90 days later filtered and bottled. Sangiovese, in addition to above I added 1.5 grams of Tannin Riche 90 days before filtering and bottling. Both wines aged for a total of...

Joe, Love a good peppery Zin, what do you think about adding a few black peppercorns to the mix? Primary or secondary.

All, how do you sanitize the filter element, what do you use, if K-Met at what strength and how do you keep it from jacking up the SO2 in the filtered wine?

Not sure this is the right thread but here is a tip when filtering with the AIO and the WHF. Make sure your pick up racking cane has the sediment tip or hold it off the bottom of the full carboy. If you let it rest on the bottom it sucks against the bottom of the carboy and amplifies the...

Just to further the comments about the AIO Wine Vaccume, without a doubt the best "convenience" piece if equipment I own. Racking, degassing, filtering and bottling could not be easier. In fact I seem to be making up reasons to use the thing! Had a brain freeze last week, sent Steve an email...

Joe, added 10g of tartic acid last weekend. Will take another PH reading along with tasting this weekend. No other tweeks so far.

Any one have an opinion of the ph/so2 chart that is on the back of the instructions that come with the Accuvin testers? I am looking for a quick reference chart and this one seems to OK. I don't use the accuvin product since I went with Vinmetrica. Comments?

Would vacuum racking be a safe process to lower the SO2?

Thanks Mike, planning on vac filter then vac bottle.

Joe, I have an Eclips Sauv Blanc, no tweeks, taste really flat at 5 months, ph is 3.34, thinking about adding tartaric acit to bring it down to the 3.25 range, what else would you suggest?

Thanks guys, is there a time period for when you add the acid to when you bottle? Planning on adjusting the So2 and bottling in about a month, does the acid need any time before bottling?

Took a ph reading today, 3.34 with MW-102 meter. Wine is 5 months old, aging in glass carboy, followed kit instructions, no tweeks. Taste has fallen off, no floral or fruit, taste flat and almost bitter. Any ideas, should I add tartic acid and pull the ph down to 3.2 or so? Just tested a...

Mike, very cool! I have watched the videos, now with your endorsement I think I will give it a try. Thanks for your informed help.

Mike, that's the one, seems like the only difference between it and the Vinmetrica unit is you have to rely on your ability to judge the color changes.

Looking for an SO2 tester that will not break the bank. Does anyone have any experience with the Economy tester from MoreWine?

Joe, Have two tweeked batches in the final stages of carboy aging. Both are WE kits prepared to 6 Gal. First is a Pinot Noir, unfortunately I did not capitalize, just added golden organic rasins( thought was to preserve the Pinot color). Wine is really fruit forward and thin, going to add 1...

What a great product, posted on Facebook under the Wife, do not have an account and do not want one.

What is the best way/process to add tannins, I seem to find mine left on the bottom of the carboy when I rack. Do you dilute them in Wine, Water, Vodka or something else? What is the best process?

Steve, How do you prepare the filter cartridges prior to filtering wine? The instructions for water suggest you run several gallons of water thru them before using them. Then since we are filtering wine I guess a sulfite flush is in order, please fill me in on the process.

I'm confused, I thought you/instructions said there is no need to clean/sanitize the vacuum lines?