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Rosé

I started preparing a red today and got a starter going as well. After I reached the SG and volume I checked the PH. I'm at 4.0. I don't have anything other than citric acid or lemon juice to adjust the PH. Do I leave it and ferment, adjusting at the end of fermentation or try to adjust with...

FWIW, I've always gone by the saying ... "Do what you love and you'll never work a day in your life". Sounds like you're pursuing something you love doing. If you can make a living out of it, you can't ask for much more. I hope it turns out better than you imagined. (And you can put me...

5465 + 5SP + 5DB = 5475

I wasn’t upset at all, just clarifying my question. So it sounds like a lot of missed tone in these messages. Everything’s cool 😎

I never said I was going to use them. I'm just asking the question to those that know more than I do incase anyone has and what they thought. My initial thought was adding skins would probably defeat what a rosé is intended to be, but I was curious to see what others have done. Lot's of wine...

For those that have made this wine from FWK, did you add any grape skins?

Just heard back from Matt at Label Peelers. They were slammed with the sale and they've been working on trying to catch up with all the orders. Sounds like they will be caught up this week.

I ordered on the same day as you and I'm still waiting for my order. Not like them to take this long. They usually ship very quickly from my experience. I sent an email off to Matt asking if they were having delays in fulfilling all the orders. Haven't heard back yet. I'm like you though...

@Rocky , thanks for checking this out on your own corker. What you describe is exactly what I'm seeing. Knowing it is happening to other people at least makes me believe I don't have a bad unit. I did buy it second hand but the person that I got it from hardly used it. I can attribute the...

It's actually the bottom of the cork, inside the bottle, that's flaring up like that. When I first put the bottle in the corker the top is hard to move in the recess. After pushing down the arm and it's supposed to lock the base, the top then does rattle around easily. This isn't happening on...

When I place the bottle in the corker it doesn't look centered. I can push it over and it then looks centered. One thing I noticed is when you start pushing down on the arm and the base locks up, the top of the bottle is loose. It will move around in the recess that's supposed to center the...

Is this happening to anyone else? I'm using a Portuguese floor corker and these are Nomacorc 900's 1.5". This doesn't happen on every bottle, but I'd say about 10-20% come out of the bottle like this. I'm guessing that the cork isn't getting compressed enough and it's hitting the edge of the...

When I made mine I didn't add the F-Pack until about 6 months of aging. I added all of it but regretted that after I tasted it as it was a little sweeter than I would have liked it. Add it in stages and taste in between until it gets to where you like it.

Thank you for the suggestion Bryan. Following that strategy, how dry were you able to ferment a dessert wine kit? And did you end up using the entire chaptalization pack?

Question for all you tweekers. On a dessert(port) kit, has anyone bypassed the chaptalization packet and chose to go with fortifying the wine to reach the target ABV? I have an Apres kit I'm going to start shortly and what I'm thinking is that I'd like to get it fermented dry. My last one...

One reason I asked this is that Winexpert has a new Vanilla Bourbon dessert wine that sounds interesting. But a lot of people talk about the RJS kits being really good. Haven't tried one of those.

I've been using 3 gal glass carboys for secondary and aging. I ferment in a 5 gal fermenter.

Which one has the better port kit? Thinking about the new Winexpert bourbon vanilla port but I’ve heard people really liking some of the RJS kits.