Search results

The FWK reds I've made all took about 1.5 bottles on average to top. No different than the WE and RJS kits.

Curious to hear how the new 14L stacks up against the tried and true 18L EP Super Tuscan. I bought a handful of the 18L back when I noticed they were being discontinued.

Is this the old 18L kit or the new 14L?

The glass is very inconsistent and has a lot of imperfections compared to the others. So much so, that I'm afraid to put it under vacuum for degassing. The slightly higher price of the Italian made carboys is well worth it, just for peace of mind.

They've since started carrying the Italian carboys as well, for a few more dollars: Italian Glass Carboy (6 Gallon) | MoreWine Homebrew Ohio has Italian carboys as well for the same price: Glass Carboy - 6 Gallon

My guess is the first two are year, next three are day of year, and the last two are likely a batch number for the day. Hopefully someone with experience in the food industry will be able to confirm and/or correct.

I personally prefer fermenting in a Speidel and aging in glass carboys, but there are some who use the 20L Speidels for aging without issue.

Yes, you have it correct. Punch down and stir until 1.010 and then STOP (stirring and punching down) and keep the lid on until day 15

I just put a cloth or paper towel over the top during primary, then add the airlock for EM. You can use the threaded orange collar to hold the paper towel or cloth in place. With the stainless spigot, you will lose a few drops to the floor a time or two during a 30 bottle run. The plastic one...

Partially. It's obviously easy to print and apply labels. It's what you put on them and how that affects you legally that I would be concerned with.

Great! Maybe you could share this simple low cost process with Matt and Matteo.

Agreed! A simple list of ingredients, no government involvement necessary. The way it should be.

In Sweden or the USSA?

I would like to see them succeed, as they are clearly onto something. If it was simple and cost effective they would likely have already been doing this.

You could simply ask Matt or Matteo. They answer the phone, and return e-mails rather quickly. That's the beauty of small business.

There are several chemist types on these forums, plus the countless private labs that any one of us could send a sample to. I'd trust them far more than the USDA or FDA.

Getting the government involved always helps. History has shown us this many times over.

Let's keep this amongst ourselves and hopefully avoid a completely unnecessary and likely costly step for FWK.

I use the Speidel for primary fermentation, and EM on reds with skins. I use the spigot for racking to glass carboys after primary and/or EM has finished. After bulk aging and several rackings between glass carboys, I rack back into it for bottling. I recommend the stainless spigot if you...

https://www.amazon.com/Finding-Light-Room-no-Walls-ebook/dp/B09DFBXQVM/ref=sr_1_1?qid=1644687888&refinements=p_27%3AMatteo+Lahm&s=digital-text&sr=1-1&text=Matteo+Lahm