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Made a kit Chardonnay (MV Winemakers Reserve), and thought i would run it through MLF as I have read if adds to a wine of this type. Did primary down to SG of .994, racked, checked PH 3.24, and Free SO2, 8PPM or less. Have not checked total SO2, but might if nothing changes. Inoculated with...

Hi all, I have had a few wines fail due ZERO Kmeta level 8 months later, turned to vinegar pretty much. I believe those I left in primary open fermentation toooooo long and that did it. Getting ready to bottle a kit of Montepulciano red which has been aging in a carboy for a month. Free SO2 is...

Hi All, I make mostly dry red wine from kits and seams like most are coming with a pack of Sulphite/Sorbate. I have been reading that the Sorbate part can add off flavors over time and not to use it. The catch is to sanitize everything thoroughly. I also filter all my wines with a number 2...

Hi All, Started MLF to a 6 gal batch of red, and miss read the amount of ACTI-ML MLF nutrient to add . Lets just say I added too much and not get into the details. I was considering waiting about 24 hours and racking to eliminate some. Sound like a good idea, or am I toast???? Your thoughts...

I have been making kits for about 6 months now with OK results. I now have recently invested in good equipment to measure TA, PH, and SO2 levels. The question is, do you make adjustments to red wine kits? My understanding is that good high end kits are pretty much good to go, but do you adjust...

Hi All, I have been making wine in the kit form for about 7 months. Mostly all dry reds. Some are great while some, have now have lost a great deal of flavor and aroma after aging for 5-6 months. The only thing I can come up with is too much exposure to air in the process. This I attribute to...