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Add the Lallzyme 6-12 hrs after you dose your fruit with meta. Add the tannin and bentonite after the pectinase has done its job--the 3rd day is good, unless your ferment is moving along very rapidly. Then you might want to add it on the second day of the ferment.

Here's some tips on getting peach to clear better. Use a better pectinase. I recommend Lallzyme C Max. It is designed to break down the pectin more rapidly so the wine clears better. But this isn't all there is to it. You should also add a nominal amount of tannin--1/4 tsp per gallon...

Did you add it all at once upfront? The best way to add nutrient is in split doses so that the yeast gets the nutrient it needs thruout the ferment. Of course, be careful about adding it late in the ferment when the yeast can't utilize the nitrogen anymore. There's lots written about nutrient...

Did you use any nutrient? Lack of nutrient is always the reason for sluggish ferments.

It's important to be able to TEST for free SO2 instead of just guessing if there's enough. Acetobacter is everywhere, but it can't produce vinegar during a ferment because of the inhibiting effects of CO2. Vinegar is an oxidative process. So the way to avoid vinegar problems is to limit...

Vanilla is really good on cherry. Tried with some vanilla extract that I had made--not adding beans to the carboy.

LOL Roger----That was great. Sometimes misreading things results in great comic effect!!

I agree also. Oxygen is important to the ferment and to severely limit oxygenation can cause problems. Oxygen is used by the yeast for synthesis of sterols and unsaturated fatty acids necessary for its growth factors. Oxygen is important during the lag phase because the yeast is trying to...

To me, it says that's the year of the grape. However, most wine you buy commercially is a blend, especially if it was a challenging year and the resulting wine isn't exactly a reproduction of the flavor. Commercial wineries want this year's bottle to taste exactly what it tasted like 5 years...

Sangiovese is a red, or blush, wine with nice berry flavor that you might enjoy.

I tend to like the idea of fermenting on the whole cherry because the pulp adds flavor to the wine and the skins add color. But I suppose you could take the remaining skins from the steam juicer, bag them, and toss them into the vat.

We leave the fruit in thru the whole ferment. Or at least until there is nothing left but seeds and/or skins. It depends on the fruit somewhat,as well. On elderberry, you might want to pull the fruit out on the 3rd or 4th day to lessen the intensity of flavor.

OK--here's the formal answer: You should never use pennies or copper wire,etc. to rid yourself of H2S. It can put too much copper into the wine due to acidity of the wine,which can be toxic. You are far better off getting some Reduless and dosing the wine. I know that people use pennies,etc...

You're welcome

You can do one of two things----One is not to worry about not having enough to do a 5 gallon batch if you have different sizes of glassware such as a few gallon jugs, a couple 3 liter jugs, large wine bottles,etc. Doing this prevents you from having to dilute your main wine. If you don't have...

Use 1/4 tsp per gallon. Yes, it can be added in the secondary but your best bet for good integration is a good fermentation tannin, of which there are a few to choose from. Some are softer than others in order to fit the profile of what you desire in a wine. 100# will yield anywhere from 5-7...

As Runningwolf was saying to you----the SO2 binds up with a number of components in the wine and the bound SO2 does not offer protection. Only FREE SO2 offers protection. So depending on the PH of the wine, you add SO2 to bring it up to the level you need. The best way to know how much SO2...

6 months is never enough time in bulk aging and yes, you will still have CO2 at that point. That's why 1 year of bulk aging is better.

If you have properly bulk aged your wine, adding sugar will not make it cloudy.

Runningwolf---Yes, but then sometimes it gets sticky if you just stay with numbers--that is, using brix for your nutrient additions. Especially the final dose. It depends on starting brix and even then, we're dealing with POTENTIAL alcohol. You don't really know exactly where that is. That's...