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Being in Canada is nice for that, my local town of 20k has 2 make your own shops, one is RJS and the other is CC and WE. Both have excellent pricing and the one can even get me the Mosti kits.

Had my Local shop bring one in for me.

Really?? lol, I didn't even check I just grabbed a RC212 from my supply will have to dig the one out of the kit.

Picked up this kit today, also grabbed a Mosti Skin pack to go with it as it does not come with skins. Will be swapping yeast to RC 212 and doing an EM starting this weekend. Anyone else making this kit?

did you check the SG? I would have expected a sugar add to get the SG high enough.

Agree with Stickman, potassium tartrate settling out

Especially for a fruit wine I would not put heat on it - Fermentation is proceeding just fine. I often Ferment whites at 10C or lower they can take more than a month to complete but it helps preserve the fruit aromas.

It will be fine, a bit of a slow start because of temperature but it will continue and probably speed up.

Based on that

I only put month and year on the label use the month yeast was pitched

What is the temperature of the room? And did use use yeast nutrients. Also what yeast and is this fresh fruit or juice.

I found with the Argentia about 3-4 months mellowed them nicely. They were never great, but certainly drinkable as table wine while I built up a supply of aged higher end kits. Word of warning if Costco ever has the Europea kits run far away, about 5 years ago it was all my Costco had so I...

I did[emoji3]

You smoke weed to Deja Vu?????:wy :)

Strange, Mine was at 1.103 when I pitched the yeast.

You want to make an Fpac, https://www.winemakingtalk.com/threads/making-a-fpac.44497/ @joeswine is the resident expert, hopefully he will chime in.

yes you will need pectic enzyme

Rather then brown sugar, Google caramelizing sugar, my wife convinced me to try it on my peach wine, it adds some nutty notes which can be nice.

The eclipse I mentioned is a regular item not a limited edition.

Also the wine Expert Eclipse Italian Piedmont Nebbiolo with Grape Skin As Barbera is made from Nebbiolo grapes from the Piedmont region