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@NorCal @jgmillr1 it smells exactly like nail polish remover..

@jgmillr1 is there any methods to evaluate the presence of acetobacter or high acidity due to acetic acid fermentation? It smells more acidic but i think i am just confused either it smells a little bit of vinegar or not....

@NorCal By the way I usually the backsweeten the every batch of wine when the TSS gets constant. I mean we are making sweet wine so i usually backsweeten the wine when it usually gets constant at about TSS 5-6 degree brix. That wine which gets high acidity was actually gets its TSS constant at 6...

@NorCal I have just analyzed the sample from the neighbouring lab and i have got thr following results: Batch Acidity PH 1 0.6976 3.48 2 0.62 3.55 The next thing i have obseved that TSS of the wine is reduced to 4.4...

@NorCal Exactly the main problem is in our storage tank is even the tank is closed with the lid tightly but air can escape inside the wine and the tank was of stainless steel with out any jacketed cover and temperature control plus the wine was not filled with its full capacity.

@Rice_Guy if it so then i would even send samples to neighbouring lab for cross checking but i think during this time of pandemic, it would not be possible... 😐😐😐

@NorCal I am sure about that there is less probability of lab errors and even i have repeated the same test for number of times repeatedly for the confirmation. And i am using KMS as the source of SO2. The one thing was i am unable to maintain the required so2 content sue to the pandemic...

@4score The current ppm of SO2 is just about 25 and i can not assess the accurate pH of this wine due to error in the pH meter but i think it must be below 3

Help!!! Help!!! I have a batch of wine which has been about 1 year and few months. It was all good as fresh batch of wine tastes. But it tastes so much acidic having 0.50 gm/100ml as citric acid few months ago. After realizing its high acidity, i even treated with KMS inorder to stop its...

Thank you so much for sharing your experiences and knowledge regarding Apple cider making. I have got even more confidence level so that i have got much more hope to making cider of much more quality.

If it is so then okay fine i will perform as you suggest me to do. But the one thing i have experienced the problem that when i am going to adjust pH of the must for the primary fermentation then the desired acidity would not be set. For example; when I made pH about 3.55 then the acidity would...

Hello everyone, Thanks a lot @4score for creating new topic on Apple cider for discussions. By the way, I am planning to have two small batches of cider for the trials to see their respective outcomes. I want to make acid adjustment in two batches with tartaric acid and malic acid...

First of all, I would like to give many many thanks to all of you members here in global forum for the warm welcome and especially dear friend Mark @4score so that i got a chance to keep in touch with you all. I hope i can gain so much ideas and knowledge regarding wine making as well as i can...