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A place in FL with notoriously bad customer service. We're not supposed to mention them by name on this forum.

I've had that same experience with them several times. Never again.

Received it around the beginning of April. You should definitely have it by now. Let me guess, SHB?

Yes, just make sure it's sealed and under airlock. Or split the difference and go for three if you're not confident at this point.

I would stop opening the fermenter as you approach 1.000 SG. You can slosh it around after that point to keep the skins from drying out on top. At some point they will eventually sink on their own.

Yes, and yes. I'd go with 4 weeks.

4480 for both messages and likes. Nice!

Correct. I use a Speidel fermenter, cloth over the top during active ferment, then airlock for a few more weeks, around a month total. Room temperature for the duration is usually between 68-72 as it's in the basement. Obviously the juice gets a bit warmer than that during active fermentation.

Should we be reporting this horrible abuse of kids? 🤣

Yes, why would you bother with the auto siphon? Just adds one more thing to clean and sanitize.

Zin is on day 12 of EM. Plan to skip the fish goo as usual, and let gravity and multiple rackings during bulk aging do the clearing.

Skins?

Always put oak chips and skins (if included) in a muslin bag. Don't worry about picking up a bit of trub, each subsequent racking will have less and less.

That's unfortunate, but at least you've had better luck than I, with WE.

Lucky you. I clearly haven't had the same luck with WE, which is why I will continue to make most of my wine from RJS kits. Hopefully they don't mess things up with their transition to more concentrated kits.

The most recent was the LE2020 Grenache Tannat Shiraz. Prior to that two rounds of LE2019 SA Cape Blend, two Eclipse Three Moons Cabs, an LE2018 Barbaresco, an LE2016 Grenache/cab, and two Eclipse Bravado Super Tuscans. All of them at 1.080. Plus a LE2018 Fume Blanc at 1.075 The WE kits...

Update: This technique works better with the RJS bags. WE's goofy double layer bag is lacking in comparison. Speaking of which, just started my first of the new 14L WE kits. Starting SG of 1.080 on a red is definitely lacking. Although looking back at recent WE kits from the past couple...

I've found a simple step that makes it considerably easier. Cut the corner off the bag, then tug at the sides to pull some air into it while working the skins around a bit prior to attempting to pour it out. Most of it drops out fairly easily after this, then a quick rinse with some water and...

Use whatever spiral you like, morewine.com has a section that describes the benefits and flavor profiles of each type. The chips should be added at the start of fermentation, not for aging. Cubes or spirals for aging.

RQ21 Tempranillo 1.096 RQ21 Nero Davola 1.092 But I typically short the water by 0.5 to 1 liter.