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1.012 tonight. I will press and transfer on saturday. PIctures to come!

I am in NW washington and we've gotten a week long cold snap of about 18-25F. I have some days off between Christmas & new years that I was planning on dedicating a day or so to prune my newly planted vineyard. Is that about the right time to do it, or should I wait until mid-late January?

Good news is that I am down to 1.018 now. I have a batch thread going in "country winemaking" that describes some of the things I did. I am hoping to press this weekend!

Hydrometer reading 1.018 ... getting close!

Decent news today... down to 1.022 on the hydrometer. Temps are like 75-78F. I am using an electric heater in the closet and it doesnt regulate the temp with much precision. I am using redstar pasteur red... recommended by my homebrew store... but in retrospect not the best choice. I...

Specific gravity tonight 1.030... still. Vacuum degassed a sample and re-checked pH... now reading 3.60 so a tiny change at most. Starting to worry about stuck fermentation now. I bought another 5g yeast packet... is there anything I can do with that to get it going again? I am also starting...

No. Did not know that sample needed to be degassed. Can that make a significant difference? Will try again tonight.

Took some readings tonight and I am very surprised. S.G.: 1.030 pH: 3.62 T.A.: 4-5 g/L I was expecting a movement in pH of 0.200 and I got a movement of 0.700. Should I be shocked? What am I missing here? I think I am decently happy, though now I am wondering if the pH value is too high...

Ok. Just added 30g of potassium carbonate. The guy at the homebrew supply shop confirmed this was the stuff. I will take a pH reading tonight. Thank you all so much for being so helpful!

OK. So I am shooting for a 6 gallon batch from my 8.5 gallons of must. 6 gallons is about 23L. I want to bump it from 2.9pH to 3.2pH... so 3 g/L x 23L which is 69 grams. I'll use your advice and start with maybe 40 grams or so and check. Sound good? Oh yes... one more thing. My wine store...

Yes... same batch. Thought I would start a new thread with my concern... I am still learning how things go around here! I did not get a chance to run to the wine store since your recommendation, potassium bicarbonate is not something I have on hand. It also makes me nervous to use something...

Bumped up the temp a bit as the fermentation seemed to be slowing. Down to 1.035 on the hydrometer... it has been 7 days since inoculation. The wine smells good. No hint of sulfur or anything weird. So thats better than batch of wine from grapes that I did this fall!

Yeah... pH was 2.90 when starting the fermentation. It didnt concern me so much because the fermentation started so quickly and was so strong out of the gates. Now that its slowed down so much it does have me a bit concerned. I will bump up the temps a bit. Otherwise, raise the pH with a...

Blueberry S.G. dropping slowly, stuck fermentation? I am making a 6 gallon batch of blueberry wine. I started the fermentation 7 days ago at 1.090 specific gravity. I am using redstar pasteur red yeast and added nutrient at the start and about 1/2 sugar depletion (missed the 1/3 mark by a...

Checked the specific gravity today. It is down to 1.050. Added some yeast nutrient as I am past 1/3 sugar depletion.

Yes. Next year expecting a lot more fruit... hopefully 10 gallons of finished wine. This year 1 gallon, not worth the money to do MLF which seems to only come in large large batch quantities. I will make note of adding tartaric acid only next year.., I just used what was in my kit this year

Yes, the wine is fermenting heavily at this point... nice sized cap that I am punching down 3 or 4 times a day. Took a refractometer reading (which I know will be thrown off by the alcohol%) just to make sure it was dropping. It was 1.075 so I guess I am making some booze!

I performed my measurement with a titration kit, so its +/- 1 g/L or so. If anything it probably was probably under 5 g/L.

Even after fermentatin has started? Or is it too late? WHat about adding more water at pH 7.0?

Ok, I went ahead and checked it tonight. It was already fermenting, so not sure if that makes a difference? I got a pH of 2.92 and a TA measurement of about 5 g/L (0.5%). How did you raise your pH?