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@winemaker81 Yeah, AWRI is an industry group with government funding. So they publish a lot of practical information and enough theory to be useful. They run a really good helpdesk for specific questions if you pay the levies which are built as a part of commercial winery permits in Australia...

https://www.awri.com.au/wp-content/uploads/2011/06/Avoiding-spoilage-from-LAB.pdf Only an issue if it ends up in the wine. Citric acid cycle is also called Krebs cycle, can be utilized by cells to produce energy. In LAB it can produce Diacetyl as a metabolic by-product. So if your pH and FSO2...

Citric acid is not recommended because of the citric acid cycle in bacteria. I used tartaric for KMS solutions for sprays and short-term barrel storage. On the other hand, you can use citric acid additions and MLF to create diacetyl if you like buttery wines.

fix your pH pre bottling, the low pH environment will help inhibit yeast and bacteria growth. Let's you use much less SO2.

Yeah, a bit of a moving target with climate change as well. I know some EU regions are petitioning the use of irrigation in hot years. Australia approved the legal use of water to reduce sugar in grape must. By no more that 1.5% Abv, I think. Not that it wasn't happening anyway.

Tannins do help with stabilizing colour, how big are your ferments and do you introduce oxygen into your ferments. Might look at your temperature towards the end of ferment to help with extraction. Colour and tannin in grapes vary site to site and year to year. Sunlight hours, heat etc etc. If...

The ones I have used before are 68 Baume which works out to be around 908g/L of sugar. Definitely not the wine kit type, more like thick syrup. It is just grape must that has been concentrated. Australia wine production laws don't allow the use of non grape sugars in wine. Cane sugar is allowed...

Cheers everyone. I'll throw a couple kits down to start tomorrow. I'm curious how they compare fresh fruit, missed the season this year but grapes are starting to get expensive.

Just guessing here, but I think maybe largely it was developed as a style. Historically without refrigeration, fortifying was a good way to do it.Then this is aged again in oak, which carry all sorts of microbes in the wood, coupled with the hotter climates from the Mediterranean. Would be a...

You could trial chitosan products like oenobrett from Laffort, I know people who have used this and bottled dry wine unfiltered and un sulfured and not had issues. Im going to go this route later this year, ferment base wine dry and use Oenobrett, keep some juice as a reserve and low temp...

Hi OP, What sort of wines are you making and what are you trying to achieve with the concentrate? Are you adding to finished wine or adding it to must to bump the sugar levels? I would use concentrate made for chapitalizing/tiraging/sweetening sold to wineries. I have seen mainly white grape...

It depends on if you are using KMS for oxidation or for microbial stability. For microbial stability in dry wine you would need a molecular of 0.5ppm for bacteria and molecular for 0.8ppm for yeast. This is derived from your free SO2 and your pH. Lees will scavenge O2, SO2, as well potentially...

Sorry, I generalised a bit too much. Not most commercial but a lot here in Australia. The bigger modern sparkling wineries here usually have an ion exchange and just correct the charge. Sorry, no data beyond a couple studies that are kind of non definitive. Maybe there are more recent studies...

Thanks, Im in Australia and I think I have only seen Winexpert and VineCo kits. Yeah, slowly acquiring lab gear. I don't think the missus would question a pH meter but might get sus if I brought a spectrophotometer. Always have been curious to see how good the kits have become but have always...

Hello everyone, Recently going back to study as a mature age student and purchased some wine kits to scratch an itch. I was a homebrewer and have made wine from grapes but not from kits. Was looking for information and people's experience with wine kits and came across this forum. Cheers

Hi, A bit late to this but would like to know how your kit turned out as a spk wine? As a general ballpark pH is usually around 2.9 - 3.1 and TA are above >9g/L for the juice. Taking into account if you age your base wine, to use a sparkling yeast strain designed to ferment at low pH and...

DAP is a direct source of nitrogen that yeast can metabolise, it works well but changes the metabolism. Think of it as yeast junk food, it gets the job done and it is used extensively in wineries especially for mid - lower end wines as it is inexpensive. The premium fruit usually gets the yeast...

You can trial mannoprotein or gum Arabic if you are looking for body. Otherwise you can look at increase your pH to enhance a fuller mouthfeel, Malbec normally runs higher pH as grapes.