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small update — i racked the wines off the gross lees tonight, they're definitely done fermenting — i won't have a chance to re-run the labs til after thanksgiving, but my palate says they're nice and dry. it's been quite educational to taste reds that haven't done a MLF yet, i can clearly taste...

: nod: the musts sat for about 16 hours between samples and i didn't see any activity — i pre-chilled my grapes with chips of dry ice in the bin as i was picking and iced the outside of the bins down during transport. the must was quite cold out of the press and took overnight to warm to 65. I...

@anthocyanin i can't help you there, sorry — got the grapes as a family favor; my in-laws' are napa growers and graciously allowed me to pick some for myself this year. def feeling the pressure not to mess up such nice grapes on my first ferment...

i assume that goes for iodine as well; i normally use iodophor for sanitizing, d'oh. can't take out what's already in there from sanitizing the primary but i guess i'll switch to star-san from here on out. and hopefully what's there will drop into the lees... 🤞

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well, i found my first mistake: turns out you're supposed to filter out the chunks before you run a titration 🤦 filtered out a couple new samples (and grabbed a pic for y'all) and ran them again, things look a little better now: merlot 3.65pH 4.22g/L tartaric eqv. zinfandel 3.34pH 7.05g/L...

thank you all for your kind welcome to the forum! : nod: i do have a fair bit of experience with coercing yeast to finish dry — one of my favorite homebrews is a high gravity barleywine, usually around 16% but one year I brought it up to 22%+ in imitation of Dogfish 120. i'm glad none of the...

i've been brewing beer at home for 15 years, but this is my first (serious) attempt at making wine. i got 50# each of zinfandel and merlot grapes, rented a crusher/destemmer and each variety produced right around 5 gallons of must. i ran pH and TA tests on the musts and these are my results...