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I used Italian Montepulciano grapes. Fermented. pressed and degassed at 72 degrees F. I added 60ppm sulfite during fermentation. I haven't added any more yet. I was thinking of adding more at the next racking.

Yeh a refractometer. It started diverging from sg as fermentation progressed.

Here is pic of my wine.

So I racked off the gross lees and had a go at degassing with a whisk attached to a drill. Result - virtually zero gas came off. There were a lot of bubbles during the primary fermentation and I pressed when the sg was at 0.996. So I was a little surprised, but I guess it just means...

Txs all.

I have had to delay this step because the stoppers for my carboys were the wrong size and I had to order some more. This means a 4 day gap between pressing and racking. Is this likely to cause a problem?

I was looking at de-gassing after the first racking. Does that make sense?

I was thinking about malolactic fermentation but is very difficult to buy the relevant bacteria in the UK, so I guess I will have to pass on that. I will be racking to carboys in a day or two and then racking again in another 3-4 weeks. After that I guess it is leaving it for about 6 months in...

OK so I pressed yesterday and got about 75L. pH is 3.4, SG 0.996. It has gone from being a delicious fruity taste about 4 days ago to being rather sour, but I expect that is normal?

Thanks. Makes sense.

Thanks...that makes sense.

Hi, I have been growing vines for a few years and this year decided to make some wine from the grapes. Unfortunately I added too much sugar and had to throw the must away. So instead I bought 100kg of Montepulciano grapes imported from Italy. I have the must in 4x25L plastic buckets and it has...

Hi, I have been growing vines for a few years and this year decided to make some wine from the grapes. Unfortunately I added too much sugar and had to throw the must away. So instead I bought 100kg of Montepulciano grapes imported from Italy. I have the must in 4x25L plastic buckets and it...