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As long as you brought the subject, how do you tell if the MLF has "kicked off" ? bk

New batch of frozen grapes arrived from Midwest yesterday, I guess it's cold up there, because everything was still frozen, that's the good news, the bad news was everything was frozen, as in the clearing goo in both the "add packs" and the liquid MLB packs, I don't mean cold I mean frozen...

Don't ask how but here's what I did, my beautiful Tontitown Mars grapes were coming along great, until I clarified before I sulfated. Does it make any difference? Should I just go ahead and sulfate now or wait a day or two? bk

How come they don't suggest to add Bentonite to the frozen grapes or the frozen juice from Midwest? bk

I talked with Seth at Midwest (another $250 down), very knowledgeable guy, his suggestion was two week on the skins, press, re-rack in three days, add MLB and Nutrient at that time. Just like the instructions say, sort of kinda. When I told him mine had been sitting on the lees for a month he...

Wade two questions; what are the signs to look for during MLF and is MLB nutrient the same as a yeast nutrient (I know it can't be that simple)? KSmith, I just don't think the instructions are very clear at this step, I will call Midwest and ask their winemakers what they think. bk

Wine is the Cabernet from Midwest's frozen grapes, directions are a little vague in regards to weather it should be racked before MLF. Rack or no rack? bk

So this is the consensus, no sorbate if MLF is done?

My question is, what length of time in the secondary before you do the MLF. 6 weeks with stirring twice a week is what the instructions say for the MLF itself. bk

River Ranch Cabernet Sauvignon, frozen garpes, per the instructions, after squeezing, in about 3 days, re-rack, done. Now they get a little vague, after the second racking the instructions say to do the MLF, but no real time frame for the wine to sit in the secondary. What do the professors say...

Very good, wise beyond your years. How about Sonoma Dry Creek Chardonnay. bk

Nope, I'm an equal opportunity wine drinker and maker. RJ Kits, WineXpert, frozen juice and grapes. Just got the new Wine Maker magazine with the top 100, this is going to be expensive winter. bk

It's probably 70 degrees in the basement, I'll check it next week. I don't think I have gotten any wine to .996. bk

I am about one month into a white, I think it's a Cabernet Sauvignon Blanc, I'm at work so it's not at my finger tips, the kit instructions recommend that one should wait to sulfate until the SG is .996 or about two weeks. It's now a month and just barley 1.000, should I leave it alone, give it...

This is what I have been busy doing: Primary 6 gallon Catawba 6 gallon LH Vignoles Secondary 10 gallon muscadine red 10 gallon muscadine-noble 5 gallon cherry 5 gallon cherry blush 5 gallon elderberry/cherry/chokecherry 5 gallon elderberry 5 gallon elderberry blush 5 gallon summer...

"aim for a low alcohol wine. Like 10%". Why? "Add a bit of tannin". OK I give, how do you do that? bk

Bought a bucket of Midwest frozen grapes, fermented two weeks and squeezed out a three gallon cargirl and couldn't make myself throw out the grapes after pressing. How much water, grape juice and sugar would throw in for a second batch, that is if you were making a second batch. bk

Therein lays the problem, fermentation was started 3 days ago, and it is cooking up a storm. bk

The instructions "recommend" to stir in the acid first, then the Yeast, I think they have checked the juice for the average TA level, I guess. After fermentation how do I check the TA? bk