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Alright, then that's what I shall do. Thanks

I have a raspberry wine that has been sitting for a long time and I haven't put k-meta in it for probably 10 months. Its had no exposure to air, the airlock is still intact. Will the wine be ok? I want to bottle it this weekend, is there anything I should do before hand? Cheers

Ok, I knew what you meant I was just thinking if it works for a small amount it may work for more. I guess I'll splash rack and just wait for it all to leech out. Thanks all, -Joel

That's a lot of questions to answer lol. I am new to this but I do know quite a bit so I'm going to skip some of your questions, not to be rude - just tired. I've got 2 kit wines:Cab Sauv and Riesling, and one made from scratch - raspberry. Riesling is over a year, cab sauv is a year and rasp...

Yes, I degassed and it doesn't seem like there is any fizz in it, it just burns and the smell stings the nose a bit too. I was putting 2 tablet for every 3 gallons. dj - I will do that tomorrow. If it does help, I can open all the bottles up, throw them in a carboy and let it sit in open air...

So I'm pretty much a beginner. I have 3 wines going since last year and I've been trying to figure out why they taste like crap. Well the actual taste isn't bad, its the smell and the zing that hits my throat that's bad. I have come to the conclusion that I think I have too much K-meta in each...

I had a bad day with finals and read these comments and cracked up pretty good. Thanks! I just got back from my buddys and we popped open one of the bottles. It was clear as could be, no weird smells, no fizz, no sediment, and we drank it; it wasn't bad. And the corks that he pushed back in...

Hahaha he does! I normally don't like going in there because they don't seem to care if I'm there or not; plus, they seem better suited to run a dispensary. I might just have to do that. $60 isn't bad; the last one I saw at the store was over 100 I think. I'll look online for what you...

Robie: I did actually notice quite a bit of sediment on the bottom of the carboy a couple days before it was bottled. I thought it was weird, but didn't think too much about it; I'll definitely check the bottles. Jswordy: We did actually have a strong snow storm come in yesterday; snowed...

The corks used were #8, I just could not get #9 through the hand corker. I wasn't there for the bottling, but my friend was there when we bottled the first, and he's brewed many batches of beer so he's not ignorant to the process. I did tell him to soak the corks in sanitizer for a bit, and he...

Ick, I hope that's not the case. If it is malolactic, is it ruined? Or can I stop it? I don't know what the final sg was exactly, the logs are over at his place; but I do know it was around 0.993. Is it possible that it would still be fermenting after 4 months?

My friend went into the cellar and found that about 5 of our corks are rising. What is the cause of this, and what may be a solution? The wine is a Cab Sauv kit wine, it was thoroughly degassed, no sugar was added, it was stabilized as per instructions, and he left enough space between the...

Weird, my last post didn't get posted. Deezil, thanks for the awesome info. I'm going to do just that! -Traverse The Universe

I don't necessarily need to lower the TA as long as I can make the wine taste good; an off-dry sounds like a good idea. How much sugar would be needed to make an off-dry wine? Just add sugar to taste? Maybe add measured amounts to a sample and keep the ratio. I read about cold stabilizing...

I measured the TA and pH yesterday. TA was about .85% and the pH strip showed 3.2 or 3.3ish. According to "modern winemaking" my target range was a TA of .6-.75% (depending on whether I count the raspberry as a dry red or dry white; I'm thinking somewhere in between) and a pH of 3.2-3.6. Can I...

I will certainly do that, thanks for the information. There's quite a bit to keep track of when making wine -Traverse

Well I was hoping that if I didn't touch it since right after secondary I wouldn't have a need for an anti-oxident. So say I racked after secondary fermentation was over, but I didn't add k-meta; topped it off and air locked. Would that small amount of air do much damage? -Traverse

I will most definitely keep that in mind. I tasted the 2 grape juices before fermentation, I don't know why I didn't taste the raspberry. -Traverse

You have a valid point - if I'm looking for taste, I need to be tasting it. I tasted it only on the last reading I took and it was terrible. That was to be expected though, as my riesling tasted terrible early on and had much improved in time. I will keep that in mind as I move further. I do...

Hmm, that's not so great news. I followed a recipe, and they had me add acid blend, among other things I'm not entirely familiar with. If raspberry is that acidic, whats the point in adding more? I hope this wine isn't screwed up, I followed directions to a T and people that made it said it...