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How’s that for a brain fart? I should’ve checked the term! Both compounds contain the word sulfur but they ain’t close to being the same thing. And you’re right, once you experience it once, never again. It’s a horrible smell.

As long as you added the first pack of yeast nutrient, you should be OK. The second dose just helps it clean up better. Without it, it just might take longer to finish. The reason we add it has to do with making sure it gets to the end without stress. If you’ve ever made wine and it’s had a...

Hey all, hope everyone is well. We are trying to be a little bit more environmentally conscious so we use the insulated bags instead of the Styrofoam coolers for the shorter shipments. We are also testing some recycled insulation that we hope to give as an option to customers who don’t like the...

That’s awesome! We always say, the proof is in the pudding. Objective comparison is paramount and the pathway to excellence. I look forward to your assessment.

It needs time. When Wine is young, less complex flavors and aromas dominate. It has to age a bit for the full character become through. The nose on young wine is typically boring and one dimensional. Matteo

Hi everyone. Happy Saturday. Just trust the process. It works. 🍷

I can understand that but, a lot of people like the security of the tab.

Supply chain issues have been ridiculous with replacement bags. The ones we’ve been using are not our standard. Hoping and praying that we will have our standard bags back in stock in a few weeks.

Thanks for bringing this up! Seriously, guys enter into competitions. If you win a medal, you get a free wine kit.

This has come up at other points in this discussion. The problem is that the amount of lemon juice needed to lighten it could throw off the pH. Lemon juice is very acidic. It’s also the wrong kind of acid. Citric acid is not a dominant acid in grapes.

These are some awesome comments. You guys are right on. We’ve actually found that the carbon not only improves the color but it also improves the smell and the taste. Like I keep saying, we were hesitant about introducing this process because of people being freaked out with a massive “WTF why...

We introduced the carbon for color correction but it turns out there are also benefits to the nose. That said, your wine will be just fine without it as long as you’re OK with it being darker. We recommend you use it but you can choose not to. Matteo

We have had to use replacement bags because of supply chain issues. None of them have seals. We are expecting the shipment of our normal bags in the end of April. matteo

Hey everyone. That Sauvignon Blanc looks really good!

hi everyone. I know the carbon seems a little scary but if you’re OK with the wine being a little darker. It’s up to you whether or not you use it. best, Matteo

The kits will always be slushy, even at below zero temperatures. There is so much sugar in the concentrate, it cannot freeze solid. When they leave Label Peelers, they are pulled from a freezer where they are stored at 10 below zero Fahrenheit.

On the same day? That is not good. Private message me.

The other issue is that citric acid has a very distinct taste. It’s not really a dominant acid in grapes. The amount of lemon juice you would need to change the color would alter the flavor profile and make the wine more acidic. We are going to start including additional Bentonite with the...

Lowering the pH is not a good thing. It will make your wine sour.

Lemon juice would lower the pH.