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thanks to all replies, i will try to remove this stuff and put some kmeta in. plus the alcohol on top. Lets hope this solves it :D UPDATE: i cleaned it with a paper towel and found the specs on top are small red spots, they are hard so now i think they are crystals from tartaric acid. but why...

oh yes that looks similar, I will try to remove it with some towel as you said. Maybe i will see what it is afterwards. Thanks for the reply and merry christmas!

Dear Winemakers, Im currently in bulk aging for my first batch ever. It is in my cellar now which has pretty low temperature due to the cold winter (~10-15 Celsius). A few weeks ago I posted because I saw some white shimmer on my wine. We concluded that this might be undissolved K-Meta since i...

alright thanks, thats helpful. and im less worried now :D Lets hope this goes well

yes im guilty of that, but its already 3 weeks ago. shouldnt it dissolve?

Hello, im doing my first batch of wine this year. everything went fine during Fermentation and MLF. After MLF finnished i racked the wine into a carboy and put some KMeta in. now there is some white stuff on top? What is this? Its barely visible without Flash. Also sinc i put the carboy in my...

If you used the refractometer its probably inaccurate. However out of curiosity i tried using the refractometer on 6 different bottled red wines, the brix for them ranged between 5-8 not very scientific or accurate but you seem to be in a good range. (I had exactly your question when the cap on...

ok that sounds reasonable. first i want the MLF to finnish anyways. Ill check the forum for the sorbate stuff. Also might this sourness get away with aging??

Ok thanks for the tips :) I quite sure that my pH isnt below 3.2 ish because the strain of ML bacteria doesnt tolerate any pH lower than that. The MLF is going fine however. Once it is finnished I will stabalize it and then do the sweetening. Lets see how it turns out

They are not seedless, and they have thick skin.. im not sure what variety they are. I made a post about this: What kind of grapes are those? Also since this is my first time doing that I didnt get a pH meter :(

if you have a scale that goes like 1.2 to 0.9, you are using a hydrometer. getting brix level is different in that case, you should use a table. but if your hydrometer is at around 1 or below it could indeed mean that fermentation is over or close to finnished

you can still use it but it wont be as accurate + you wont be able to estimate final alcohol content anymore since the yeast already ate some sugar

you should use destilled water first and put it on the refractometer.. then calibrate it with the screw so the blue line is on 0.0. after that you should see the brix level on juice

hey did you use a refractometer or hydrometer? if the first, try calibrating it

So i harvested them, then took out weird looking grapes + washed it. Then i put everything in my fermenting bucket and sauashed it. After that i added some Bordeaux yeast and a little yeast nutrients. The fermentation was finnsihed pretty fast after 4 days at 20 degrees Celsius. (maybe due to...

hey, im currently making a batch of wine from grapes i grew in my garden :) however im not sure what variety of grapes they are.. i made a post on this forum because im curious

Hey all, Im currently making my first batch of wine with my own grapes. I have a plant in my garden, which grows to about 2.5m in height. Im located in central europe and unfortunately have jo information about the species. Below I attached some photos of the leaves/ grapes. I hope someone can...

Hey all, Im Oliver, a newbie to wine, that currently is in the progress of making the first batch! I have a few questions which I will post soon. Eventually I hope to be able to contribute to this forum too :D