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Sorry, you won’t be at the crush Paul, thanks for the extra 50# of Zin! Have a good trip!

I know a local winery in SE WI waits until the last couple weeks of October to pick their petite pearl. The seeds were nice and mature. It is the last grape they pick. In 2018, I made some with D254 and got a “2nd” in the WI state fair (2021). However, I think Avante yeast or Bravo would go...

It is definitely important to calibrate the +5/-5 precision finishing as well. I thought I got a a good deal on a precision 0.980 - 1.020 hydrometer for $10 at northern brewer. Mine is 0.975 with distilled water at 60F. I use a 0.025 correction on all my readings. It’s pretty annoying to have...

I disagree, while FWK are balanced to start, they are more like raw juice than any other kits out there. Matteo had said the kits will go through ML, which is true. You just need to try to anticipate on how to balance. Citric acid is used to balance most other kits which can cause issues...

I did a the Petite Sirah FWK and put it through ML. I preemptively added 12 grams or tartaric acid to keep the pH from going to high. It came out with a final pH of 3.88. It tasted decently balanced (not flabby). I would do it again. I think preemptively added tartaric at the beginning...

I don’t think you have to seal the Ash if you chose not too. The density of ash is very similar to beechwood. You don’t have to seal that I know. Ash is pretty neutral for flavor. They even make Ash barrels that are supposed to be like neutral barrels (I have a 20L). I you go to a hardwood...

I got a 8/4 piece of rough ash (ash is usually cheaper)from a local hardwood lumber place. It think mine was was 17 in wide and 6 ft long. $30-35. Do you have a bandsaw? You probably need a bandsaw to make good cuts for half moons. Others might work though. When creating them for a customized...

I refurbished a #45 press last year and replace 1/2 of the staves. I used E-Z DO on the staves for the finish. It is a food contact safe polyurethane. It worked well.

I use the recipe in the Morewine Barrel Care for a storage soln. I sub the citric acid in the barrel storage soln for tartaric acid. The pH comes out to be ~2.9, which give a lot of free SO2 to protect the barrel. Oak Barrel Care Guide | MoreWine

I racked a wild blueberry/RJS Trio kit last night that has been sitting for a year. The wild blueberries brought wonderful aroma and color, but a bit too much acid. I made 3 gal into a port style. The other 3 gal I’m back sweetening. I tried allulose at the the same sugar level as sucrose...

Can you notice a difference in taste compared to regular sugar? Does it add some body?

Just an update on the ML of the Petite Sirah FWK. I ended up with a pH of 3.88 (I had added 12gm tartaric prefermetation knowing I would be doing ML on the kit) . I haven't tested the TA but it tastes balanced with lots of dark fruit in the aroma. I honesty thought I had a Brett problem for a...

I use argon and flush the top right before I put the cork. I have a 0.5 micron filter (cheap on amazon) that attaches to my tubing. The hard plastic tip fits nicely in the neck of a wine bottle. 1. Get your bottle in your floor corker with the cork already loaded. 2. Push bottle down and...

Apera pH60 new probe. Incase you break it, here is the Amazon link to the replacement, $33.

I ferment in SS and then rack into the BMB once the fermentation slows down. I siphon off 1/2-gallon, otherwise it maybe too much with the 2 skin packs in theFWK. It works well for this purpose. They work great for straight white wine fermentor too.

Yep you can. I usually check Free SO2 after and make a final tweak if needed. You could also do it a week before bottling if you want. I I stir very well when adding the glycerin to the small batch and again when adding to the carboy (I had on batch where I just added glycerin to the carboy...

Another way to add glycerin to get an even distribution is to rack a 1/2 gallon or gallon jug about 3/4 of the way full. Add the all the glycerin for the batch (if doing 5-6 gallon carboy). Mix well with stir rod. You can hold it up to the light to see if you have all of the glycerin...

@Matteo_Lahm I actually think the Glutastar would prevent the polyphenyl oxidase issues in the white concentrates. I would add it at crush or in the settling tank prior to the concentrate being made (not sure if that is possible). The Glutastar is an inactivated yeast product rich in...

Matteo, Have you looked into adding Glutastar to the white wine FWK? I believe it is like OPTI-white on steroids. It is supposed to preserve color & aromatics from pre & post fermentation oxidation. Maybe something to test out (if you haven't already)? I've used it on a Chardonnay and a...

Thanks Pour750ml, I hope your Pinot Noir Forte Finer Winer Kit fermentation with Prelude goes well. It should lift the aromatics and give more mouthfeel!