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Matt from Label Peelers and I discuss our kit lines and individual varietals.

Hello! 7.9 gallon bucket is correct. you need the extra headspace to account for the activity of fermentation. You can absolutely store the juice in the refrigerator for months. You were correct to put the skins in the freezer as well. Welcome to the finer wine kits family. Matteo

If your SG is 1.042, that’s about the perfect time to add the second packet of nutrient. This is a dangerous time for your wine. When the alcohol content increases, yeast activity decreases and it gets more and more difficult to clean up those last percentages of sugar.

You are exactly right. I view sugar processing almost as logarithmic. Once it gets going yeast can consume a third to half the sugar in 24-36 hours. In the next 24-36 hours, it will consume half that and a similar ratio will continue until the batch is done. when you get down to those final...

I never thought about it that way. In my experience, when you get down to the lowest hydrometer readings, I’ve learned to depend on my sense of taste more than the instrument. It always takes weeks for me to not be able to taste any sugar at all.

Thank you for your faith and good will. This issue is front and center for Finer wine kits right now. We really appreciate your understanding and patience.

For the bench trials, we looked for maximum color extraction without the wine becoming too tannic. When I say activity, I mean processing that last little bit of sugar. It takes a while and in my experience, it takes even longer than two weeks.

Like I said, that was when we thought the best results were achieved. As for measuring the SG at the very end, you can but it will be done fermenting. The yeast starter has for the most part resolved any issues of stuck fermentation. We’ve had not one report of it. In all the tests, they were...

In our bench trials, we found that 15 days provide the best extraction from the skins without it becoming too tannic. Also, as I have said in previous comments, those last micro percentages of sugar take time. Even after the 15 days, there is still activity. In my observations, it takes weeks...

When you get to 1.01 SG, the instructions say to close the top of the primary fermentation bucket and leave it closed until the 15th day. Standard primary buckets have the top with the snaps and a hole to fit an airlock. I’m going to review that verbiage and revise it to make it more clear.

Good morning all, Just to clarify, you can use cheese cloth or a lightly fit cover while fermentation is active. When it comes time to close up the container, remove any cloth and seal the bucket. Standard fermentation buckets come with a port for an airlock. You should use one during that 14...

very good to know! I imagine this is less of a problem during and at the end of primary fermentation when the wine is still producing CO2.

argon and CO2 have one thing in common in that they are both heavier than O2. Where they are different is that argon can be used for long-term protection. It’s even heavier than CO2 and it is completely non-reactive because it’s one of the noble gases. CO2 can sit on your wine for some time...

Other winemakers have reported doing this and had good results. As long as the primary fermentation bucket remains closed and undisturbed, it will be fine.

I may have a simplistic but effective solution for maximizing skin submersion and extraction. Get some clear marbles and weight down the bottom of the muslin bag. Make sure they are clear because colored marbles have trace amounts of heavy metals like lead. You shouldn’t need more than a handful...

When we did the bench trails, the skins didn’t dry out. It stays pretty balmy in that bucket. That said, we are about to run some new tests, I’ll keep it in mind. I appreciate your suggestions. You guys know your stuff and I listen.

The only concerns I can foresee about sloshing around is disturbing the carbon dioxide layer and kicking up sediment.

I think that’s an excellent suggestion.

Excellent commentary. Don’t be concerned with not punching down the skins when you reach the point of sealing the fermentation bucket. As one of you already stated, longer maceration needs to happen in a CO2 environment. If you open the bucket during the extended maceration period, you risk...

You’re absolutely right about the difficulty issue. It’s hard because on one hand you want to give as much as instruction as possible but on the other, you don’t want to scare the hell out of people either. It’s a tough balancing act to be informative and not cross the line.