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Hey, thanks for the response and reassurance. I ended up racking the wine and doing a dose of SO2 just to be safe.

Hey WMT, I am seeing some white and bits of green growth around the neck of my carboy. The wine smells really good for how young it is. Is this something I should be concerned about? - Racked off Gross Lees on 12-1-2021 - MLB and was added on 12-1-2021 in the clean and sanitized carboy. -...

Thank you for the great advice. I have tried to follow the standard rules I have read on here. It sounds like there is more wiggle room on the numbers than I previously thought.

Totally understood. I guess I find it interesting that what I have read seems to be very focused on PH staying below X but the big wineries seem to exceed that threshold pretty regularly.

Hey WMT, I'm new to winemaking with one batch of frozen grapes under my belt. I have my second batch of grapes coming this week and was doing some research on my wife and my favorite wines. When going to the winery‘s websites I see they list the PH and TA of the wines and sometimes information...

I added some potassium carbonate and brought the ph up into the 3.7 range. I have not tested TA yet. The carbon has been in my garage for a week or so and smells great. I will give it a taste soon before I bottle it. I am thinking it may just need some time. On a positive note my second all...

I believe I have an active MLF.

Racked off the gross lees tonight. Added the French oak cubes. Ph is still in the 3.55-3.56 range. I believe that should be a good place to be for entering MLF.

it’s about time for an update: I kept my two 5 gal pails of frozen must separate through most of fermentation. One was fermented in an 8gal stainless steel kettle and another in a 7.9gal bucket. The must in the kettle completed fermentation before the bucket did but I went ahead and pressed...

I think that could be the case as well. I tried to stir the must as best as I could. I’ll bump the temps up, retest and report back.

Great. Thank you for the input. I will let the must warm up a bit more and retest. I will may adjust the musts separately before combining them in my SS kettle. I will try and keep this updated as I progress!

Sorry, the grapes are from Oak Knoll, Napa. I have no reason to question their measurements. I am questioning mine lol! I believe the measurements on WGD’s page was 22-26brix, 3.7pH and .7 TA. I will try and recalibrate my pH meter while the must gets closer to 68F...

Hi WMT, In an effort to make better wine this year(and not repeat mistakes from 2019), I am looking for some advice. I have two frozen pails of 2019 Cabernet Sauvignon I am thawing out in my basement from Wine Grapes Direct. The must temps are currently 50-52F and I decided to measure Brix, pH...

Good to know I’m not the only one that has made this mistake! Are the PHs you mention before MLF or after?

I really appreciate you sharing your experience. It sounds like yours ended up working out pretty well. I do not quite have the equipment to cold stabilize. Being in Michigan my garage may have to be that tool. I will rack it again to tryand free up some sulfite. I may bottle it soon and give...

I appreciate the feedback. It is a bit tart or maybe even a tad sour.I am guessing it’s because it’s young it has a bit of a herbaceous/green taste? I added Wyeast 4007 eight months ago or so? I recently added some VP41 but I think the SO2 level is too high for MLF. Is there a way to remove SO2...

HI everyone, I have been lurking on here for a while. I did my first all grape Cabernet Sauvignon last fall. Unfortunately, I made a few mistakes along the way such as adjusting the PH after fermentation, not before, and sulfiting before trying to put the wine through MLF. I started with a...