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Will there be any disadvantage to adding acid after ferment rather than adding it to the must before starting the ferment?

I have a tempranillo from grapes that is now in secondary that I tasted and the best way to describe it is "incipid". When I got the grapes the original readings were : OG 1.102 Ph 4.16 and TA 3.9 . I used Lalvin 71B-1122 and the ferment was quick (4 days!) I pressed at 1.000 . I went...

I am curious. I have a batch of Ed's Applewine going and when it was done fermenting I tried stabilizing it and sweetening. So I degassed until I couldn't get anymore bubbles. I made the mistake of adding the sugar dry directly into the carboy. There was a volcano (think Mentos and Diet...

I have a some problems with storage of my wine that I am trying deal with. I bought three batches of grapes and of course the yield was not a multiple of 5 and I have 2 to 3 gallons extra of each type. All I have are gallon jugs and 5 gallon carboys. I don't have enough space to have 9 more...

BTW, how long will my hands be stained? I've been punching down by hand so I can tell where the hot spots are in the must. No matter how much I wash them they look dirty ;)

Am I asking too many questions? I hope not. Mainly I want to know if my math is right so I can keep track of how much Kmeta I put in.

Also it is not clear how long I leave the liquid on the skins. Do I mix and press imediately or ferment on the skins and press at 0?

I have 200#'s of Tempranillo grapes in primary right now. I was reading the most recent Winemaker magazine and there is some info on how to do a second fermentation using the pomace from a first run. Has anyone had success with that? I searched the forum and saw one mention of it by Wade, but...

The bottle says that 1 tablet / USG = 150ppm total SO2. So does that mean that I have added 45ppm so far? My math is (6 * 150ppm)/20 USG = 45 ppm I'm pitching the yeast. What about nutrients and acid? Any opinions on that ? Thanks in advance for the advice.

Oh no. It's been 24 hours. Does it make sense at this point to add more K meta or punt and pitch the yeast since it has been sitting at 72 deg for 24 hours? I don't have the bottle in front of me, but I believe it said that the tabs are 550mg each. I used the tablets because I don't have a...

I didn't add any MLB (is that the starter?) Just pressed it directly into the carboy and put a lock on it. To degass should I rack it off of the lees first? Or all-in-all should I just leave-it-the-F-alone? :)

This is a good question. When do you add the MLF bacteria?

After the Zin went into the carboy for secondary, it was still bubbling and kind of sweet. The bubbling has slowed down to every 10-15 seconds after 3 weeks total fermentation time. Can I determine if the slow bubbling is due to malolactic or is it just residual CO2?

I have 200#'s of grapes that I added 6 campden tabs. I think that comes out to 3 grams. Does that sound like the right amount? It looks like about 22 gallons of must. it is 27 Brix Ph 4.16 and TA .39. Should I add some nutrient or acid? Also, the grape provider measured 23.5 brix. Is...

What is the difference between Brix and SG? Is there a conversion table or do I need a different measuring device? Why would I use one over the other for determining when to press a grape must?

I too have a batch of Syrah grapes. I am pitching yeast on them today. Is there a reason to press before it reaches 1.000 ? That's what I did with the Zinfendel grapes last week.

Does anyone know if a 18 Gallon container will hold 100 #'s of grapes? I heard it is 10#'s per gallon of grapes. Is that correct?

Home depot says they carry the Rubbermaid Brute and Roughneck cans. I know the Brute ones are HDPE. I can't find any definitive answer on the Roughneck cans.

I think most of the Rubbermaid cans are polyethelene (look for the triangle with a "2" in it) which is food grade. You can get them at most hardware stores.

How did you find the spot? I'll have to plan a trip when they are in season. I'm dying to make some wine from them but haven't been able to find a source for fresh or frozen. Are you competing with the birds? :P