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There are some seeds in the skins but not nearly as many as fresh grapes. We did bench trails and blind tastings. The seeds really improve the backend and the duration of the flavor profile. matteo

The other thing about distilled water is that it’s guaranteed pH neutral. Some water has impurities that affect the PH. You’re wine kit is configured to reach a very specific result so using springwater or tap-water could negatively influence the outcome. matteo

Hey, hope all is well! I just wanted to respond to the last thing you wrote about the pasteurization issue. The process to remove the water is a type of pasteurization but different from ultrapasteurization. The concentration process involves a heat flash that lasts only a few minutes but it...

Excellent point about not opening it up too much. You could probably get in there with a wine thief through the airlock hole. That would disturb it minimally.

My next thought is that you can just leave it. You’re not putting this through a wine press so you don’t run any risk of cracking the seeds which becomes more of a problem with longer maceration. As the seeds soak longer and longer, the shells weaken. Plus you can just keep tasting it and once...

That little fermenter you have is pretty cool. You could just get it off the seeds after 14 days and let it continue with just the skins.

hello! How long do you want to extend it?

We’ve discussed different business practices for the summer but up until now, we really haven’t had any problems. Like I said, the deep freezing, coolers and usual quick turnaround for shipping get the kits to the customers when they are still cool. Short term exposure to heat will not cause...

This is why we freeze them to -10° and then ship them in the coolers. Short term warming is fine. It’s an issue with long-term storage. that said, we have replaced kits for people where shipping has been a problem. If the bag is not swollen when it arrives, it’s fine. What gives you flexibility...

Hello all and happy new year! Thought I should chime in about the refrigeration issue. It needs to be kept in a refrigerator that’s under 40°. Preferably in the mid 30s. Some people don’t keep their refrigerators that cold. If the temperature goes above 40, you’ll get activity. Matteo

Done! When I notify everyone about the results, hit me up.

We really appreciate that. Like anything else, the devil is always on the details. you solve one problem and you find 3 more. Right now we are testing a fining agent specifically designed for this issue. Browning is an even bigger problem with fresh grapes so at least there is a breadcrumb trail...

We have some tests in the works to deal with a color issue. Browning is a limitation of working with white concentrates that are not ultra pasteurized. It has no effect whatsoever on the taste. Matteo

Excellent! You can add them to the skin packs however, they do actually serve a function by just pouring them in. That’s why we opted to go that route with the instructions. Those seeds will eventually sink to the bottom and they actually help displace wine when you transfer to secondary...

Everything stated here is absolutely correct. And yes, you should’ve received a note. Thanks for letting me know.

You should’ve gotten a little note in the box that explained the safety tab. Because of supply chain issues, we could not get a quick re-order of our usual bags and had to buy a substitute. we will be returning to our normal bags as soon as possible. Sorry about the confusion. Matteo

Good morning. When we make test batches, we follow the instructions exactly to the letter. Whatever it says in the book is what we do. That’s actually one of the most important testing protocols we have. As for aging Sangiovese, you totally could. Just make sure you keep your SO2 levels...

The second pack is more important than the first. The yeast needs the most help at the end.

Merry Christmas to you as well. Between six and fifteen months. Forte’s are a bit younger so we are getting them on the front end. One of the reasons why I was surprised they were as good as they were already. 😂

Working on it! 🥳