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I skip the bentonite, the kits clear just fine without it and you don't lose nearly the volume on the first racking. I never add the sorbate for dry wines and if I am bulk aging over 9 months I don't use the clarifiers.

Regarding the adding of water, That recipe is already very low on fruit, you may want to top it up with a light white wine rather then water. Many of us have done peach wines with upwards of 10 lbs peaches per gallon (basically no water except for the sugar solution to raise the SG, if you...

campden tablets are k-meta. K-meta is short for potassium meta bisulphite, most use the powder but the tablets will work just fine.

Not defending MV on this, but I think they mean the kit is a "California Style" pinot noir as opposed to a Burgundy. As every pinot noir I have had (other then Burgundy's) has been the same lighter style wine I have never considered them California Style. I too would be interested to hear...

That is definitely the comparison thats needed, I had already found I preferred the En Primeur kits over the Eclipse kits so I am not inclined to try the Private reserve.

Only if there are skins or oak that rise to the surface.

Sorry to be picky but as a Chemist- the pH meter is not becoming more correct, is is reading the actual pH of the wine at each point in time assuming it is properly calculated. Dissolved CO2 is an acid so the wine is indeed at a lower pH while the CO2 is in there as the wine degasses the pH...

Dizzy, EM is extended Maceration see Stag Leap EM LE is WinExperts Limited Edition - 4 wine unique wines Available from December to March each year - generally need to be preordered. RJS has the same type of thing called RQ (restricted quantity)

The ones in Canada have evolved / been regulated. In the beginning they were as described, you had to physically add the yeast and do the bottling, they did not need a liquor license to operate. Now they are licensed, you place your order and they tell you when to come in to bottle it. Since...

Welcome from another Canadian🍷:b

Are you close enough that you can go to the orchard? My my father in law goes to the orchard and is able to get 'overripe' fruit at a discount. When destoning you have to cut out the odd bad spot, but they seem to be much higher in sugar and flavor.

The room temp will be fine.

I don't taste at all until after it is clear. Initial adjustments are done based on readings (pH and SG). Once the wine is clear I will taste and decide on Oak, Tannin etc. Young wine sucks but wine that is still full of yeast etc is especially bad and I can't tell anything by tasting it. (...

As long as you Backsweeten it to some level it does. I like it fairly dry so I aim for an SG of 1.008 or so, that brings out the peach flavor while not being overly sweet. Typically after stabilizing I will backsweeten to level I think is appropriate, then wait 2 weeks and sample it and adjust...

Rather then add sugar you could reduce water to get the starting SG where you want it. That would give the benefit of giving the finished wine more body and flavor. Also a med + or heavy toast American oak spiral while aging.

I do a peach wine every year, it is not terrible but it is not as easy as some other fruits. Point to note: Peaches are very high in pectin be very liberal in the use of pectic enzyme. I do a full fruit batch ~ 10lbs per gallon, I get 50 lbs and the farm I get them from also gives me 2-3...

I do ferments of my Reislings down in the low 50s ambient, I start is a bucket for 24 hrs at 68-70 then rack to a carboy and put it in my cellar that is at 52 or below in the winter. Typically use the EC 1118 but have also done it with QA 23

My concern is that in WE's mind the wine is better is after 2 months in the bottle, after all they claim it is drinkable in 6-8 weeks ;). I don't touch my high end kit reds until 2 years aging (bulk + bottle) and don't know that WE looked at aging potential on the new and improved kits. I will...

I use Scribus for linux, it is also available for windows and is a full desktop publishing app. I then take the finished artwork (as a pdf or jpg) and print using glabel.

The Bottle he shows is clearly a 1500 ml, so he is correct for the way he bottles his wine.