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Not likely. StarSan is about the same pH as wine and a little bit left in a bottle is not going to make a difference to overall acidity. Most of us rinse with StarSan, let dry a bit and bottle. Rinsing with tap water defeats the point by introducing new contaminants.

corks or wood barrels. I am using a wood barrel for storage/aging. This is the article that alerted me to the TCA issue with barrels: Wine Barrel Care Guide for Home Winemakers | The Beverage People

For those interested, I found this helpful article form the brewing world: Water Filters | MoreBeer It seems that K-meta will remove chlorine and chloramine in just a minute or two. The usual dose is around 1 campden tablet per 20 gallons. I assume that any mold in the barrel cannot produce...

So, I am new to the barrel club and planning to hydrate and use my first barrel soon. My city water contains chloramine, and I have read a bit about "cork taint" concerns with commercial wineries, which leads them to use filtration on their water lines. For those of you with chlorinated water...

Thanks. I emailed them today and waiting to hear back. Good to hear a positive review.

I cannot locate a single 20 L wine barrel that is available for shipment in the USA (lots of charred whiskey barrels are though). I would like to order one for Christmas, so please let me know if you have a source.

But only in one direction: higher temperatures

Pretty tight. I caulked the stair treads, insulated walls and ceiling, etc. I'm not worried about excess moisture in the wine room since the A/C will presumably take care of that, but the side room/garage where the A/C vents is a bigger question. A post in the @NorCal thread mentions that his...

Thanks, that was spot on.

I just completed a project in my garage. I have a storage room under stairs that is within the garage. I insulated the room and added a window a/c unit that vents to the main garage (there is also a nearby screened opening to the outside). Has anyone tried this setup with a window a/c? I’ve seen...

Thanks. I plan to give it one more day to see if any change. Otherwise, on to the carboy. I did steal a taste. It was slightly sweet but certainly promising.

My Forte Cabernet is not quite ready at day 14 after pitching--despite a vigorous ferment for the first week. Only 0.998 SG. This is the first time I have had a ferment of any kit go past 14 days. I attribute it to the cooler weather conditions, as the room averages 69 degrees.

I had 0 visible CO2 when I racked my merlot to the carboy. It was surprising and welcome that I did not need to degas. By comparison, I usually need to degas Winemaker kits for at least 15 minutes. Any idea why these kits produce so little remnant CO2?

Not rushing, just following my usual course and the wine kit instructions. I will certainly wait longer if needed. It's curious that the instructions call for 1/8 even though they also suggest two rackings if not filtering. I will follow your advice and use 1/4 at the second racking. Thanks.

I am doing a merlot kit. Really liked the initial taste after racking to carboy. Anyway, I plan to rack twice over a 4 week period and then bottle (no bulk aging). The instructions call for 1/8 teaspoon of kmeta if the wine will be aged, which mine will. However, the instructions also seem to...