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Guess I'm disturbed then.

Nothing wrong with this, hope the folks are able to get their jobs back.

I use 6 gallon Fermonsters as a secondary. However, I ferment to dry in the primary and bottle after 3 more rackings and 6 to 7 months of bulk aging. Bottling out of the secondary is asking for a bottle full of lees.

Not really, but thanks for looking. :b

I have 12 carboys full of wine in various stages and my primary fermenters were emptied today. FedEx will deliver 2 FWK's tomorrow and alleviate that issue. However I look up at my storage racks and I see 1 junky 6 gal plastic carboy and 2 3 gal Better Bottles, gee I could shove 2 more kits...

I'll stick with the WSJ, thanks

I've rented cars that use that lane following nonsense. Supposed to be for safety but I bet it really leads to people thinking that they really don't need to pay attention. I'm sure it will one day develop into a mature technology that can be trusted, but that day is not today. I, for one, do...

Jeeze, like the road isn't dangerous enough with oil field trucks driving like maniacs. Oh, link wants you to join or give out your email for access - nope.

I charge my wine kegs with argon, for preservation as well as delivery. I'm storing and delivering at 20psi. I have never seen out-gassing in the decanter or the glasses of wine. A keg usually sits under pressure for 3 - 4 weeks. Doing this with CO2 will definitely cause the CO2 to dissolve...

We saw one driving down the road yesterday, my wife said WTF is that? Told her, she was like what a POS. Yeah, you could not pay me to drive one.

In this kind of emergency a GE equipment manual works well, don't ask me how I know.

Yeah, it was in the time frame where LP released the FWK for the first time.Buying during the startup got you in the group.

Well you have to be logged in first & are you a member of the FWK Group? That group gets an extra 10%. I'm logged in and all the FWK are showing 43% off.

FWK kits on sale today, 43% off for club members

Find a nursery, they have all kinds.

This is interesting, have you tried an experiment where you follow this procedure and then make the same kit with full water? I'd be interested in knowing if there was any taste variance due to adding the water over time vs all at the beginning.

What temp do you keep your house? In the past I had a wine fridge, now I don't and I have never tasted any difference. House is at 78* in the summer and closer to 72* in the other 1/2. From my understanding it's not so much the temp as keeping away from large temp swings.

1. Depends upon the original kit size. 5 gallons may or may not be enough. I'd get 6 to be sure, it won't go bad. 2. You are going to be tight with a 6.5 gallon fermentor. 6 gallons of must plus the skins will come out to just under 6.5 gallons. IIRC a standard fermentor bucket is 7 gallons...

Thanks all, LP says they'll be back in stock at the end of March. That should work out okay.

Grape & Granary also sells it on Amazon