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FYI --- the FWK Blackberry via Avante is absolutely amazing! It get's bottled this month after 5months bulk aging! Cheers!

VineCo Moscato -- ABV 10.9% Cheers!

@joeswine --- wondering what your fav Pinot Noir tweaks are? Cheers!

Bravo -- curious what your port making protocol was? I'm looking at using my FWK Blackberry (which is Amazing!), a Nebbiolo or make some of both. Cheers!

How about if I bottle it in a grolsch style swing-top bottle?

How do ya like the FWK Pinot ? (its on my list of possibilities....) Cheers!

....FWK now offering 54gal drums for wineries --- wonder how much that's supposed to make? Don't see that info on the website.

It was a success! I opened my 1st bottle after 3weeks of bottle carbing/sitting in my lower level (ambient temp 67-72F) and the carbonation and flavor are Excellent! Here's a few videos -- https://photos.app.goo.gl/3T7Q9SVmVzJbP9He9 https://photos.app.goo.gl/DA5kFpqvD7r7oGnN7 Cheers!

How did the bottle opening et al go with this??

Anyone make the Twisted Mist Bahama Mama? I made the Twisted Pina Colada ...which has been a huge hit this summer & am looking for something similar for next summer...since the PC isnt available. Cheers!

Made the Moscato a few times (dry)....very tasty!

Made a few...pretty good -- basically same as WinExpert kits (same company!). Cheers!

Bringing this thread back to life... Wondering what everyone's Fav Rose' kit is these days? Cheers...

I ended up using the full 30g pak that came with some kit (not sure which...since I toss all the extras in a box) plus 8oz hot water. I ended up with a couple smallish blobs that I removed before mixing slurry into vino -- so total bentonite was something less than 30g. Thanks for all the...

24hrs later it appears to have done its job! Any issues having the wine sit on the dropped bentonite et al for a few weeks?

Good idea...but my Speidel vessels are opaque :-/

Having never used bentonite before -- how long does it typically take to clear a vino? another curiosity -- I've not used any oak during bulk aging for my viogniers -- does bulk aging w/oak help protein haze whatsoever? Cheers!

what's the least amount of h20 for a bentonite slurry -- for a 6gal batch of vino?

Rather than K&C? (I don't typically use either -- so I'm a bit unclear what each affects...) Cheers!

Bringing this Hazy Viognier thread back to life.......as I have one currently that is hazy still after 4months in bulk aging. How can I tell if the haze is due to pectin or something else? To this point it has not been treated with K&C or anything else.....just via bulk aging. Cheers!