To top upRay gave the best advice. Get at least one 5 gallon carboy and put the remainder into liter bottles and smaller sizes. BTW, when racking fill the smaller topping...
SucroseHere's mine - makes 3 gallons: 9 lbs Sloes (frozen) 21 pints boiling water 9lbs sugar More sugar later. 3 tins red concentrate Campdens, pectolase, Vitamin B, yeast nutrient. Unfreeze sloes, pour on 3 pints...
Some additional info if it helps anyone-
I took distilled water and sterilized it via boiling and added it to 3 separate containers, all sterile. Bactivaid was added in appropriate dosages. Each container was then cooled to the directed temperature These were then allowed to sit for 30 minutes, then the same temperature wine was added to make about 500mL of starter solution. This solution was allowed to work for 48hrs and then added back to the carboys (2x 15gallon and 1x 5gallon).
I just checked the pH on the wines- the Cab has a pH of 2.78; the chard at 2.75, and the pinot grigio at 3.0; the completed zin has a pH of 3.2.
The signs of active fermentation were limited to the 'sniff' test- I smelled butter-diacetyl and there was a bit of tiny bubbles thru the solution- not 100% indicative as I did not run a chromatogram.
No sulphites were added at any point in any of these wines- save for pressing.
Original chromatagram was done on Feb 2nd and can be seen here: - I've since gotten sloppy about standards ;)
Does this additional info help? Am I looking at a pH adjustment to get this to work?
