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How do I backsweeten and use sorbate? My pinot seems to be leaning towards the sour side. Can't seem to get this right. Two months ago the wine taste just right. Imo. Now has more sour taste. So I'm gonna want to backsweeten. How do I do that? I'll use corn sugar. I have a package from a beer kit.

Ok where I picked that up but what else would you use?

Can I add camden at a racking then 3 weeks later add it again when I bottle? The schedule that I have has me racking, adding sparkalloid, waiting a week, rack off sparkalloid and adding camden (bc this would be 2nd racking) then about 3 weeks later bottling to which I'd want to add camden tab...

I read something to the effect that wine doesn't do well with cane sugar for backsweetening? If that's the case what do you use?

Thanks. Yes I use a hydrometer. So, am I looking for 1.0 as a signal it's done alcohol fermenting or the traditional 3-5 days with no change in readings? Never done MLF before I don't know that sound but I sort of get what you're saying. I have heard the fizzing of the ferment with the rie sling...

I'm going to try to explain my future proposed process without a super long paragraph. Take identified juice and add pectic enzyme (when necessary ) wait 12 to 24 hrs. Add camden, wait 12 to 24hrs. Add yeast. Carboy upstairs where temps are warmer. 2 weeks wait. Rack to glass carboy. Move down...

So if I innoculate I need to go from basement 55-65 degrees to warmer temps? And do you innoculate with every wine? Fruit wines? Reds or whites?

I guess my main reason for this thread was do I have to innoculate to force mlf or if I let the wines sit for six monthe prior to bottling will it undergo MLF on its own

Do you use sorbate as well as camden tabs? Is sorbate only used if you're going to back sweeten?

What's the difference between potassium metabisulfite and sodium metabisulfite? Should I be using both? Is there a need for both and when?

Can someone help me better understand this. I am reading a book that states it's also called secondary fermentation. But also talks about innoculating with bought bacteria for the purpose of putting your wine through MLF. States some whites are put through MLF and all reds are. The fascinating...

I crushed them. It appeared dissolved when I added it.

Let me ask...I added the cam den (1 per gal) and now I can see little particles in my pinot where I didn't see anything in it before. Should I be concerned? The pinot looked pretty clean before and since I've added the camden it now has particulates at top. Man I hope I didn't contaminate it.

Hmm ok. We'll maybe I should add it now and add on a month of sitting time. But would that chage the addition of it at the next racking? Meaning if I add now then rack 30 days from now or on schedule do I not add the camden; but wait till next racking or bottling in order to follow every other...

I'm not due to rack the blackberry until 6/10 and the pinot on 6/24 that'll be 60 days since last racking. I feel there's no use in adding camden to the blackberry but what about the pinot? Should I just wait until next scheduled racking? Hope it's still as good as it was 2 months ago and add...

Really, contamination. How do I prevent that? I followed all that I could think of. Washed and sanitized bottles, sanitized syphon, I think I sanitized my corks by rolling them around in some star san before corking. I sanitize my bottling bucket. I mean I try to sanitize everything. Is there a...

I also do not test for acid levels and follow a recipe that says add so much acid blend per gallon. Could that be causing my wine to taste sour? Adding to much acid or maybe I didn't even need to add it in some cases. What do I need to test acid? A titration kit??

So with responding to this thread I decided to open a bottle of the watermelon I did. It's 5 months in bottle. Its extremely carbonated and sour. I poured it into a carafe and added 1 tbls to the 750ml and the taste definitely improved. So pretty much the wines I've done so far by not adding...

Idk what to tell you about the stoppers thar I had. They clearly had a terrible rubber smell and yes I use glass and yes I have multiple airlocks. I have since thtown those away of course but I truly belive that smell somehow got into the wine aroma. It's virtually the same smell. I do not...

Ok. Thank you. But the rubber smell is the same smell as those terruble stoppers I had. I mean you could smell the rubber and then I could smell it in the wine. My new batch doesn't really have that. Also, now listen to this. I am so disappointed over this wine that I opened another 1.5 liter...