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I used between 5 & 6 grams of the bulk yeasts -- since my scale has only 1 significant digit for grams....lol. Anyhow....my 1st time using....Allegro starter didn't show much of a sign of activity -- though once added to the Chard must fermentation was visible in 12-18hrs. Cheers!

Out of curiosity, I'm wondering how much yeast (grams) folks use when making a starter? The typical pack that comes with a 6gal kit has 5grams - yet the googled "rule of thumb" seems to be 1g/gal of must. (Idle thoughts....as I just received my 100g packs of Renaissance Allegro & TR313) Cheers!

Finally broke down and ordered Allegro and TR313 100g packs from Bosa in BC. (Had hoped Label Peelers would carry it...but MattP indicated the company wouldn't let them break the 500g packs down into smaller amounts...) Gonna fire up a fresh Chard using Allegro once they arrive. Cheers!

So other than Time.... Are there any ways to improve a Red's aroma prior to bottling? Cheers!

guess I pack it away till mid-2025! lol

Well.....two months in the bottle....cracked the 1st one and sampled. Yuck! Basically undrinkable at this point. Poured out the rest of the bottle :-( By contrast, MV Chard I made at the same time, with same protocol -- was Amazing! Very disappointed in the FWK Chard -- will stick with...

Ha! Solid strategy ✌️

Any benefit in bottling port in something smaller than 750ml bottles? I see you used 375s

Did ya hit the newly created Port with a dosage of Kmeta prior to bottling?

Thanks! Ur website post indicated glycerin had already been added to the vinos ✌️✌️

I'd be curious to know ur FG :cool:

I've got a Nebbiolo bulk aging currently that's ready for bottling in midNov -- I'm going to target a portion of for a GrandSon Port ;-) I've also got an FWK Blackberry bulk aging - due for bottling in midSept -- maybe create a couple bottles of BB Port too ;-) Cheers All!

Thanks! Any acid addition considered? (I've seen that in a few other port making protocols on the net...)

anyone like to share your Port making protocol? Cheers!

Thanks for the great write up! I appreciate your & everyone else's input ✌️ Gonna eval my options 4 a bit & will report back on the direction(s) taken. Just so happens I have one bottle left from a Pinot Noir batch I did with a buddy at a make your own place back in 1999....that was made for...

I'm curious if/what % of commercial wineries cold crash their whites? Hmmmmm......

Haven't made a mead yet -- only vinos and hard ciders. Cheers!

Gonna go this route with this batch....see how it goes. - Cold crash and new starter w/EC1118. For a 6gal batch -- curious what your new starter protocol is? Was thinking about using my typical yeast starter protocol (8oz 100F h20, 1pak yeast, 1t GoFerm & 3T sugar)-- and then tweak it...

Found this.....for what it's worth...