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The reason of the concern is to fear of experiencing the oxygen in the air goes into carboy through the airlock, as it is pushing the liquid in the airlock to reverse. Just found this topic in 2023 before i open a new one, as i have the same concern =))

After i gather the grapes from the yard and crash them, i put them all in a bucket and wait approx. 6-7 days until the SG is below 1, i used to call this process as maceration / 1st fermentation. When the SG is below 1, i remove the must and put the juice in a carboy with an airlock, i used to...

Thank you Greg. It is good to learn for me that i can mix different buckets that have different gravities, this may lead me to experience more taste. I used to think that when the gravity is below 1, i should pass to secondary fermantation stage immidiately. May i ask a basic question? I now...

Bucket's surface temperature is between 27-28C currently, i believe its fine for maceration, isn't it? I also smell a thing which i can't describe with words very well but something like sharp wine which is so good =) Meanwhile, i would like to ask another question: One bucket's s.g. has...

Hi there, I have attached 2x videos that show the small part of maceration process (i was trying to push the cap while recording). One video from the last year and the other one for present. You will see that there is a huge difference with the amount of co2 bubbles produced during...

It's easy to find small glass carboys in TR, like 2lt, 4lt, 5lt. Larger than 5lt carboys are also available in volumes that increase in multiples of five up to 55lt. I was thinking in exactly the same way and just bought several carboys with different volumes as 4-10-15-20-25lt.

Further to above recommendations about glass carboy for fermentation, i just wanted to know if there is anything to pay attention on selection of carboy type...Which of the attached ones would you prefer? Or, no difference?

I have checked and seen interesting ideas...I will keep reading the entire thread. Thank you very much for sharing! This may be "a lazy man's question" and sorry if it is so (should have googled before asking); as you use k-meta for the stabilization and preventing oxidation, why do wine...

I will keep this forum updated...Much appreciated 👍 Eventually, i should feel at ease since the product called as "potassium metabisulfite" which i will buy and it won't break up the fermentation process...Right? =))) Never heard of it before. Let's call that as common ground of a wine and a...

Just cast an eye, not yet fully reviewed but i have bookmarked your page and will definetly take a time to read it carefully. Again thanks a lot. For any question about your recipe, should i use this forum?

Now everything has become clearer =)

I have made a little search for K-meta over our market through the internet, all i 've found is a product called as "PMS for wine stabilization" which is produced by BASF. Hoping it is similar with the one you use - K-meta.

I understand that i should rack off the sediment 2 weeks after the pressing...So if degassing still continues after 2 weeks, should i still proceed to racking or wait till degassing ends? In this option, how much space should i leave at the top of the bucket while the grapes are still in the...

If so, i assume you fill the carboy up to the level pointed with the red arrow...?

Some call maceration as the 1st fermentation and they call the process with the airlock as the 2nd fermentation. Not true? With my limited knowledge, i was thinking that MLF occurs naturally during "2nd fermentation" unless i add PMS to stop it...Not true? Well, i never thought that the space...

As i do not use any preservative additive, i was not thinking to wait that much long =)

Now i learned that i have used a wrong term =) meant to describe that i continue "2nd fermentation" after racking the wine first time :D So, if you do not add pms during the 2nd fermentation or the 1st, do you add it just before bottling?

No, not at all...All answers are precious for me =) as they reflect others' experience. I really love this hobby and i won't give up finding the best taste ;) I just try not to miss any details in the answers, taking some notes, so please accept my apology for the delay in reply =)

Thank you for the clarification, now it makes sense =)

Yes, please Jim. Will be glad to review further details, like %10 meta k; how much gram or cl should I add?