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Correct that it will not clear while active fermentation is going. You have to wait because the upward pressure of the gases will keep the material suspended.

Yeah that’s definitely black and I sure as hell wouldn’t drink that either.. Proceed to degassing and clarifying. The clearing agents should pull all of that out. If it doesn’t work, we will replace the kits. I’m also going to update the instructions to clearly state that all the steps in...

How was the color when you transferred it?

My bad, maybe it wasn’t your picture. Somebody else posted the photograph on page 1. I’ll find out about the bentonite. The black mass on the bottom is what’s supposed to happen. Thanks for letting me know about packet A.

I was just examining your photograph more closely. The carbon looks like it’s all stuck to the sides of your fermenter. The wine is not dark. I think it didn’t settle to the bottom because you transferred it off the bentonite too soon and it didn’t have the time to pull it out. I would transfer...

I think I understand what happened

It’s the Bentonite. It traps particles and when you transferred it, it was left behind in the other container. But like I said, the clarifying agents should pull all of it out but if it doesn’t clear, we will send you another kit.

I’ve had many casualties in my journey. You love it so you will inevitably get better and better at it. Every Winemaker I’ve ever met who has become exceptional has a romantic relationship with winemaking. Matt from Label Peelers and I when we first met would sit on the phone for hours having...

Got it. You moved it early. Give it a few days. It should drop out but if it doesn’t, the clearing agents should take it out. Private message me Monday and let’s see where things stand. Matteo

Just to be clear, how many days after starting your kit?

In the instructions, it says to close it up and leave it alone until day 14. When did you move it to a carboy? Matteo

Hey all! The color will stay dark during primary fermentation and then start to settle out afterwards. All the upward pressure of the gases keeps the carbon suspended. It will eventually settle out. Matteo

They won’t be ready to be shipped for a few weeks. I would order the Grenache kit. It is a rosé, not a blush and it’s supposed to be dry.

This is a good suggestion. We are going to look into this. It won’t do anything with the polyphenyl oxidase issue because it’s after the fact but we will run some tests to see if it produces better aromatics and flavor. Matteo

I really appreciate you saying that. Thank you.

Correct. It’s the trade-off for less processing. I like that you guys are on this journey with us. We are blurring the lines between making wine from fresh grapes and kits and it’s a work in progress. Needless to say, I’m having a lot of fun dialoguing with you guys.

Let me add another detail. The browning that happens at the juice stage is a form of oxidation BUT it is entirely different from what happens when it oxidizes as wine. It is called polyphenyl oxidase and it’s of the plant material only.

I just reread your comment. Put the starter someplace warmer. If you have it in your basement and it’s below 60, that’s why it’s not getting going.

Just so I understand, you have not added the starter to the must yet?

This process also works with wine that’s finished. Private message me