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I’m currently doing the same FW Super Tuscan with double grape skins and doing an extended 6 week maceration. Your 7 gal Fermonster will foam over. I foamed over using a 7.9 gal bucket (covered with towel). I would recommend splitting up into 2 primary fermenters for the first 3-4 days until SG...

How does a Onion Honey Balsamic Vinegar sound? A Glaze, a Salad Dressing, over Pasta?? Over Ice Cream, not so much…

Label Peelers said “On another note, Finer Wine is working with us right now to offer an option to have a tree planted in place of getting an instruction booklet if you have a current booklet from a past order. Finer Wine is very concerned with creating the least amount of waste possible.” Why...

https://www.hgtv.com/outdoors/gardens/planting-and-maintenance/build-your-own-carpenter-bee-trap-pictures How to build 3/4” x 5” x 4’ per trap Untreated Cedar (Fence Picket works well) Soft Pine also works well Screw in eyelet for top to hang Cut into: 4 x 8” for sides 2 x 7” for Top 1...

I’m also 14 days into EM with Super Tuscan (ST) and Cab. Both still have the bags floating at the top of the Big Mouth Bubbler (BMB), so I’ve been “sloshing“ them both every other day To keep wet. Yesterday I broke down and punched down both bags in both ST & Cab, then topped off with gas before...

I believe that’s a double, if not a triple word score 👌🍷

I racked both the Super Tuscan (ST) & Cabernet with Skins over to Big Mouth Bubblers last night at 1.014 and 1.010 SG. Having the wide mouths made moving the Skins in 2 muslin bags much easier. The plan is to leave the skins on for another 6 weeks for EM. There’s more headspace than I would...

I didn’t see an increase in SG the next day after adding Skins, before pitching the Yeast. ST was 1.112 after stirring the must and the same the next day after skins (added skins after stirring & starting SG). The Cabernet was also the same 1.110 before & after too. Way different than when...

I hit 81* and several people started the RC212 yeast was viable only to ~86*. It might not be a bad idea for the fzn Veg trick. Mine foamed like @#$% at 80* and I lowered to 75s and they are slightly foaming & sizzling (small bubbles) with Packet C added. I would cover with cheese cloth/ dish...

I lowered the fermentation area temperature down to 71* as recommended, and turned on the ceiling fan to bring the must temps down which worked as planned. The Super Tuscan (ST) must is now at 75.3* from 80.7* and the Cab is at 76.1* from 81.3*. David Violante was also correct to keep an eye out...

Both the ST & Cab came with RC212 which I used. I usually use EC-1118 where 80* is my target for primary fermentation. I’ll lower the area temp to about 71*; my workshop area is ~61*-63* which is far to cool to ferment. I do plan to do EM in 2 Big Mouth Bubblers once SG hits the 1.01-1.02 area...

24 hours after pitching the Yeast Starter and WOW both batches are cooking😄 away. The twin Skin Packs look more like pillows and the foam has soaked the sanitized cotton dish towels I cover the 7.9 fermentation buckets on both batches. The fermenting area is set at 74* and the Super Tuscan must...

Can you imagine if this was your first introduction to home wine making 😱 WE & RJS would never sell another Kit. The booklet is great and they continue to work out the kinks and verbiage (why am I starting to feel like a Guinea pig 🐹?). Still a great experience, that has been well done! I would...

My Super Tuscan (ST) and Cabernet, both with double skins, arrived while I was at work yesterday. Both kits were well packed, and the juice was a cool 55.3* (temp just happened to be in the 40s yesterday, fully supporting a great Kit experience) 👌 Couldn’t wait, so started both Kits last night...

I also use this with Star San, but read (somewhere) to make sure to clean the spring inside well after using due to the chemical reactions of Star San on stainless steel. It’s also a good cleaning habit 👍

Don’t rule out “Autocorrect” and blame your fingers or brain! There are many times I’ve reread postings only to find words I know that were not typed, highlighted as misspelled, and absolutely make no sense in the sentence. I now constantly stop, read, then reread posts and messages before...

Winemaker81 - Thanks HUGE!!! It’s snippets like this, that can make ALL THE DIFFERENCE in a batch. My first batch of DDB was waaaay drier than I expected (probably due to adding 1 Tbsp of Tannin vs. 1 Tsp. I should have had a second cup of coffee that morning). SG was 1.005 after backsweetening...

How much Peptic Enzyme do you recommend for a 5 gallon batch ?

I’m going to use the wine cases for drawers & doors. What a great idea! 👌

It’s going well. I left the HE on for only an hour or two, then switched back to a airlock. I added 1/4 tsp of k-meta when I racked last week and I’m planning on letting it sit through the end of April. Thanks for the insights.