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Welcome to the hobby and the forum! I'm in Maryland as well. I like Annapolis Homebrew, too, as it is really convenient to me. @Dukeisaac and @VinesnBines Label Peelers now ships fresh seeds and fresh skins that you can use to make the fresh red juice batches better: Skins: Two Finer Wine...

Thanks for the heads up on the sale. Bought two sauvignon blanc kits. We pressed the pinot noir and Bordeaux Blend kits and stabilized them after their EM on gross lees. Have not tasted them but will do before topping up, as I want to report out to the thread on sur lies/battonage. We also...

I top up with similar wine.

Glad it was just one batch! I had to dump a pinotage batch that was all-grape and wasd thankful it was just one batchas well.

I made it dry, but there's a pack of sweetener you can use to do that.

I do for bottle storage, but not for fermentation. My fermentation space is in my kitchen and storage in the basement.

I have a FWK Forte with two skin packs in extended maceration currently. I will bulk age for 12 months. I am using the provided oak and chemicals and following the instructions except for the EM. I have not tasted this one yet but have tasted my four other completed batches (Sauv Blanc, Sauv...

I have that kit in extended maceration and very much looking forward to tasting it.

I aim to have 1/3 or more air space to be sure it doesn't overflow and I leave it without an airlock and the lid on loose. It doesn't need to ferment in the dark.

Thanks for sharing this - the 70s were a marvelous time for both wine and mutton chops.

@Ajmassa Sorry you're going through that, but really glad your back! Hugs to you and the fam!

Which town? Been to many little German towns as I lived in San Antonio for almost ten years.

Congrats on your award!

Welcome to the forum!

Not a mistake at all. I let several of my FWKs ferment to dry with the lid on loosely for that reason and they are fine. I hate wine volcanos!

I am surprised there is that much difference! Where did you get the precision one?

Welcome to the forum Evonne!

I was going to suggest sur lies and battonage to add complexity, but the MBR-31 info states that the buttery properties decrease on lees. https://shop.scottlab.com/lalvin-mbr-31-mbr31 https://shop.scottlab.com/lalvin-vp41-vp41...

Not sure as I haven't used it. I have used the VP41 with good results for 8-9 years. Worst case scenario you could try the MBR-31 and keep the VP41 as a back-up plan. Anything powdered (not liquid) is going to be pretty reliable from what I've experienced to date, which they both are.

Did you add the clearing agents? Once I did that, the two white batches dropped all the carbon. I racked out of primary after the two weeks, checked that the wine was dry, added all the chemicals, the carbon dropped, then I racked at bottling. The whites were brilliant so you'll need to do...