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Add 1/4 tsp every three months during bulk aging, up until you're ready to bottle. If your time frame is close to the instructions, you don't need to add anything that's not included with the kit.

Hopefully these are as good as they claim, as I'm not too excited about the "cost savings" path that WE and RJS are taking. Was anyone on here one of the lucky 150 to get one?

My RQ2020 Pinot/Shiraz kits both had a production date of 2-26-2020. So those kits are now at the end of their "best by" date. If the price is right and they were stored in a cool place, I'd go for it. If not, pass.

https://www.winemakingtalk.com/members/vacuumpumpman.20283/

The use of your brew belt will speed up fermentation. I would skip it unless the room temp is below the mid 60s. In the future I wouldn't worry about the head space as there will be plenty of Co2 coming out of it during those 4-6 weeks. After racking into the carboy, you should definitely top...

Sounds fine. I don't know that there's a protocol for EM. I keep it a bit simpler than your plan. Phase 1: I punch down the cap and submerge the skins a couple times a day for the first week or so. Phase 2: When fermentation starts to slow down usually around day 7 or so and near 1.010 I...

Yes, the En Primeur and RQ's both need about two years to reach the point where they really start to shine. Yes, I always use it, the oak dust is a non-issue when racking. By the time you're ready to rack it has all sunken to the bottom of the fermenter. If you encounter oak chips in future...

I made two of them. Still in carboys. They will get bottled in the next month or two, but like Jeff said in the previous comment, they won't start getting opened for quite some time. Regardless, I believe you made the right choice as this will likely be much better than the WE Double Noir.

This is the way: Silicone Stopper (Breathable) - Carboy | MoreWine Item # FE479 and morewinewaking.com if the link doesn't work.

And in the second video, those pesky bags of grape skins, plus the racking cane clogging oak chips that they let float free, somehow magically disappeared between primary and the first racking. I wish mine would do that!

Skip it until you have the right equipment. I have three Speidels, no issues with any of them. Highly recommended.

Nice choice. They did a French cab a few years back, RQ2017 and it was quite good. I would suggest at least two years from pitching the yeast before you start drinking them. Maybe try a bottle or two after the first year to see how it's coming along.

RQ20 reds are going to be too young at this point for comparison, but historically the RQ's have been as good and sometimes better than En Primeur.

Just bottled the Syrah a couple weeks ago. Decent at bottling, but definitely needs to sit for awhile. The other two reds are still in carboys.

Speidel 30l fermenter. Morewine # FE715. Get the upgraded spigot as well, # FE788.

I started skipping the bentonite a couple years ago. No issues.

Had this happen a few years back. Dumped it into the fermenter and it turned out just fine.

Lock it down now, don't worry about the kmeta until you're ready to transfer to a carboy. The skins will be mostly submerged by the time fermentation stops. You can slosh it around if you like, won't hurt.

It's possible, and the only option if you don't have any carboys, but I don't see it producing optimal results.

Better end results, here are a couple links but there are plenty more if you search: https://www.winemakingtalk.com/threads/extended-maceration-eclipse-lodi-11-cab.55098/ https://www.winemakingtalk.com/threads/how-to-perform-extended-maceration.68129/