Search results

Resurrecting an old thread. I've been trying to find a port kit that would be more like a tawny port. Any suggestions?

I've always wondered about 1.5" vs 1.75". That really does make a difference with looking at the same cork?

So I'm looking at doing one of the FWK Forte kits but with only one skin. I know, you're asking why. Based on the cost of what I got the Forte kit for, I'm thinking using one skin for that and then using the other for a Tavola kit will save me some cost on each batch. I'm wondering if anyone...

Anyone every try, or use, Neotech corks? Labelpeelers has a sale going on and they have stock of these from an overrun from a local winery. The price is good and I'm tempted to try them but never heard of them before.

Time to call in the big guns.

If you're willing to put in a little manual labor there might be a way to get all the bottles you need for free. I got to know the people at a local Italian restaurant and they were more than willing to give me the empty wine bottles they had. They go through a lot of wine, more on the weekend...

5245 + 8SP + 8DB = 5261

Thanks for jumping in @Matteo_Lahm. So are there any other additives other than sulfite or is it just pure grape juice?

I'm not trying to get any proprietary information on their process, if there is some, I just want to know what I'm drinking and what's in it. Our FDA allows a lot of garbage to be used in the process of making wine, and also what's allowed to be sprayed on grapes. I know FWK can't necessarily...

Does anyone know what the process is that FWK uses to produce the grape juice they sell? I know they don't pasteurize as it needs to be kept cold but what else goes in to the process to create the finished product? Are there other chemicals that get added or is it truly just crushed grapes...

Congratulations on the move Matteo. I'm envious of what you get to do and now in Italy. I'm excited to hear you're going to start sourcing grapes from Italy. Looking forward to what you have. Let us know if we can offer suggestions on grapes. 😉

You can't take ALL the practices that have been done over the centuries and equate them equally. There was a lot unknown about sanitation at the time but that doesn't invalidate that opening the fermenter and punching down skins or stirring is wrong. And also comparing to beer isn't the same...

Has anyone taken a SG reading on their blackberry wine after back sweetening? I know that SG and taste don't always correlate, but it helps me to understand what level people are sweetening to.

My wine finished at .997

The Blackberry wine I made is from FWK Frutta series. They come with two sweetening packs. I used one so far and that bumped the gravity to 1.015, or 3.8B. I'm assuming adding the second would push it close to 1.030 which seems on the level of a desert wine. I find it hard to believe people...

I have to believe commercial wineries sweeten to a set point for repeatability. I get as a home wine maker we have the luxury of tasting to what we want, how do you calculate that level when reached so you can go.back and see if your consistent?

My blackberry wine has finished in secondary and racked off the lees after clearing. I’m ready to sweeten it up a little. I know sweetening is to taste, but I’m curious if anyone measures the sugar level so you can just repeat easily. What’s the best way to calculate the sugar in the wine? Just...

Welcome fellow Michigander

Follow up to my original post. I've been emailing with Matt today as he caught my email and post and put the two together. It looks like many emails weren't getting received .. on both sides, so looks like technical issues. I've read quite a bit on this forum on how great this team is to work...

I'm not sure if this is the right forum, if not maybe the mods can move it to where it should go. I was wondering if anyone else has found the communication from Label Peelers to be as awful as I have found it to be. I've sent them inquiries and questions in regards to various things in the...