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I found this graphic. Thanks 😊

I suppose it has to do with space available. I don't have a dedicated wine production area. We have a open kitchen dining living area. My wife would quickly tire of a bottle tree sitting on the countertop. Happy spouse Happy house.

When I have a stubborn bottle, I'll lay it down in a cool oven and set the temp to 170° (lowest my oven goes). When it reaches temp I shut it off and let it sit till cool. Usually does the trick. I live in Florida and mildew control is a constant struggle. Clean boxed bottles are stored in the...

I have a BSG kit for measuring total acidity but the reagents are years old. I tried the 8.2 pH method in your earlier post and needed 13.2cc sodium hydroxide but my concentration is 0.1 normal. 13.2÷10=1.32÷2(hydroxide only 0.1)=0.66%? Color change long before I reached 8.2. Followed my kit...

I knew that cold stabilizing precipitated tartaric acid but didn't really know that it doesn't help with citric. The instructions for potassium bicarbonate recommend cold stabilize after treatment. So my thought was that it may help and couldn't hurt. I've struggled with muscadine in the past...

To update. I racked the end of Oct pH 3.35. Been sitting on fine lees since. Checked it today and still 3.35. Tastes pretty sharp. A little sugar in the sample brought up the fruit and a pinch of potassium bicarbonate tamed the bite (maybe too much). I know that I want to sweeten to bring out...

After lurking on this thread for awhile I thought I would share my experience, hopefully entertaining. My first attempt at a non kit wine was early in my wine making journey. I got a 6gal bucket fermenter full of Norton must crushed and destemed from a local winery. Being completely oblivious...

Yesterday sg was down to 1.062 and pH 3.26. I added 1 tsp of firmaid k and the 2 cups of banana water. Today sg1.044 pH still 3.26. I degassed the graduated cylinder prior to testing. @Rice_Guy , @BigDaveK Thank you both for your patience. I've been making wine for over 10 years now averaging...

When do you add the banana water, during primary or later??

With this method, I don't use the phenolphthalein and add sodium hydroxide to the measured must sample until the pH reads 8.20. Then multiply 0.25 by the amount in ml to get TA.? What volume of must do you use? If you couldn't tell, chemistry was a very long time ago.

I was concerned about allowing the must to continue without inoculation so I elected to use calcium carbonate. Added incrementally to 1 Tbs total brought me up to 3.44. Also got sg to 1.094. I have had lower pH (3-3.2) ferments that I had difficulty getting to finish. A pinot grigio kit that...

So, I made a 2cup batch of banana water and it came in at 5.2 pH. If I understand correctly then should I add this to an equal volume of my 3.08 must, the resulting pH would only marginally change. The dilution would not be enough to reach the 3.4 pH goal. Since it is still preferment maybe...

I'm starting a blueberry(11#) blackberry(7#) and muscadine(4.5#) wine. Currently have added 8cups merlot kit concentrate and 1 gallon apple juice. Fruit was frozen and was temp is now 60f. Sg 1.042 pH 3.08. Current volume 6.6gal. My goal is 11-12% abv. pH 3.4-3.6. Around 6 gal finished. Using...

I had the same beading as pictured above when our a/c went out and the house temperature climbed into the 90s for nearly a week waiting for the parts. Live in north florida, no basement. The rack has bottles that are 2+ years old. I had a carboy bulk aging with the proper headspace. The...

I understand that when yeast struggles it produces off flavor and odors. By allowing the 212 to go until it stops before dropping the 1118 wouldn't you be risking that?

I completed a RJS green apple kit this spring. Made it to 6gal, boosted abv to finish at 11% before the f-pac was added. Integrated the whole f-pac and it was so sickly sweet to our taste that it took 8 bottles of dry riesling to tame it. Still a sweet wine but not syrupy dessert level. In my...

Based on this description from label peelers, I would say the f-pac is both. Order your Reserve Pinot Noir Rose 10L Wine Kit today and start crafting a wine that you will love and appreciate. Sweetness: Off-Dry Body: Medium Tasting Notes: Strawberry, Tangerine, Raspberry, Watermelon Oak...

Besides trial and error, can you suggest a source for compatible blending partners including fruit/grape blends?

Have any here cofermented 2 or more varietals or would you always ferment separately then blend after ferment and bulk age?

Is the black currant syrup a home brew or commercially available? Quart or pint?