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And when it comes time to sanitize the bottles use the same thing? I’m just asking because I was sure if the citric acid would have an impact on flavor if some residue was left in them.

Tomorrow, I plan on pressing. I’ll take an SO₂ reading again. If it remains at 40ppm or lower should I still be adding more ? To get it to 50ppm I would add .5 grams per carboy.

I clean all of my glass carboys with PBW and rinse thoroughly. I typically use Kmeta to sanitize. The current bag of SO2 I have says: 1/4 tsp per 6 gallons as an antioxidant 2 oz per 1 gallon as a rinse To sanitize carboys, I usually squish around Kmeta, but I'm not sure how much I should be...

If I’m making Wine from Apple Cider that’s been UV treated do I still need to use as much KMeta as a recipe calls for prior to pitching the yeast ? A majority of recipes I’ve seen assume I’m pressing fresh apples. I’m not sure about recipes that include frozen or fresh concentrate.

Thank you for explaining.

The first year I made grape wine I did in fact have the H2S what causes that? A friend of mine told me rack into a bucket from my carboys and stir each bucket with copper pipes in the plastic container . After doing this for what seems forever it solved the problem. It took many weeks of doing...

I just got a response from vinmetrica ! They have great support. Yes , @Ohio Bob it is 3.0 as they corrected me as well . So that would mean I have 40 mg/l of free So2 of my initial dosage to my grape must left which isn’t bound.

Or is the top of the dome the correct number ? Which would be 2.6x 20 ? 52 ?

So after using the vinemetrica and a 5 mil syringe I used all the way to 3ml. Wouldn’t that be 60 ppm, which is more than what I added? Not sure how that’s possible . I also checked PH which was 3.5

I’m also making the same wine . I bought a drop cloth from Lowe’s.

I plan on buying Apple Cider locally. It’s unpasteurized and only UV treated. After reviewing some possible yeasts I see Red Star Premier Blanc might be a good candidate for what I’m looking for.

Now I have a project for tommorow. Thank you.

You know… I was going to try that, but I didn’t want to mess it up. It makes me feel better knowing that others do it too. Thank you

I can get past the nut but have to push really hard. Of course it scratches the whole inside of the neck of the carboys.

Ready

Yeah, I’m going use the plastic wrap . Also incorporate some other suggestions that were mentioned. All of the suggestions were great.

In the future I’ll be more prepared for this. I see a lot of people use the Speidel Fermenters which look great but how are people getting the grapes out to be pressed ? The opening is way too small .

I won’t be leaving . I’ll just be getting home from work which would leave me with no time to press.

I guess this wouldn’t have been an issue if I had a fermentation vessel with a top that could be sealed.

I never thought of pressing sooner and letting it continue to ferment in the secondary’s . That’s something I should consider .