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Man you ain’t kidding!! Lol. You gotta gave your degree in chemistry!! Haha

Ok I did not know that about commercial yeast being k-meta tolerant. I assumed it killed the commercial yeast given that it kills the wild yeast. Thanks for the info!

Gotcha! If I have to pitch yeast again, should I use go-fern again along with the new yeast?

Evening all! I come you guys and gals for some input. This morning i cracked up the lids to 4 6 gal buckets of juice. I went ahead and added the 1/4 tsp of potassium metabisulfite. Approx 8 hours later I pitched the yeast. My question is this, should I have waited 24 hrs after adding the...

@wineview I haven't used Kieselsol. The only thing I've used is Bentonite which for me has done wonders in clearing my wines.

Morning All! I've been doing some research and reading some posts and threads regarding MLF and when to inoculate. There is alot of information out on the world wide web so I'm turning to you guys to pick your brains and see what you guys do when it comes to MLF and when you inoculate...

I know abington very well. I grew up in Ambler not far from Abington

@winemaker81 Alot of good information here...I truly appreciate your input. I will have to order some Kieselsol & chitosan and add to my wine. I noticed that Chitosan contains shellfish products how does that apply to those who are allergic to shellfish?

When you say initial dose, are you referring to dosing prior to pitching the yeast?

@winemaker81 Is kieselsol necessary? I've read that some add it and some don't. Again, here lies the issue with reading to much...lol....I get caught up in it and start questioning things.

@my wine where at in Philadelphia? I live in South Jersey now but I was born and raised right outside of philly.

@winemaker81 I did add the Bentonite right before fermentation. What I read was that the CO2 being produced during fermentation helps the bentonite circulate throughout the juice . I've done this 2 years now and haven't had any issues. I will look into adding a fining agent. Thanks!

@my wine I've been a frequent visitor to this site for years but just recently started posting. I've gotten alot of good information and you stand corrected, the information and advice from these folks is worth gold. I've got 5 carboys going right now. I will have to purchase another carboy...

@winemaker81 I totally get the open container when first pitching the yeast during primary fermentation. You are correct, things can get confusing given that there is so much information out on the web. It's hard to decipher what is the right way and what is the wrong way. My concern is that...

@winemaker81 the wine was in the bucket at most 30 mins, very minimal exposure. I did add 1/4 k-meta at the very beginning before I pitched my yeast. Then added another 1/4 tsp after racking off the lee's. I was just looking for what others do in regards to usage of k-meta. As for MLF...

Looking for some advice on when and how to add KMETA to juice. Last night I racked off my gross lee's from my carboy. After primary fermentation, I let the wine sit in the carboy for approx 2 weeks making sure I got good compaction of the lee's. I transferred the wine to a juice bail where I...

I got mine from Gino Pinto in Hammonton. Been using him for years. Always has supply. Make sure you call first before heading there.

That’s what I was thinking but you never know. Thanks for the input

This is 6 days into fermentation. Almost looks like some sort of bacteria at first but it dissipates when stirred up and forms a foam. Just want to make sure I don’t have anything else going on…

@winemaker81 it’s only been 6 days as of today. Temperature wise the juice is sitting around 71/72 degrees. I’m going to transfer them over tonight into their carboys and follow what you mentioned about waiting 1-3 weeks and watching the gross less. Thanks again!!