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If you were gonna make a wine meant to age 21years...and be Very Drinkable then....what would it be? At this point I've only made kits....so that's the direction I'd go...and based on previous experiences & research...a red would be a better candidate than a white. Cheers!

so the tilt needs to float freely in order to work properly for SG?

Considering a tilt mini -- for use with kit vinos.... Just following up on your earlier post to see if you have any additional feedback/thoughts? Cheers!

gonna try it this time around (lower ABV) -- not adding more yeast pre-bottling -- hoping the D47 colony is healthy enough to get 'er done. I'm still in a bit of a trial and error period for my sparkling vino process -- trying to leverage my carb'd hard cider successes still. Hence my three...

I'm taking the same approach -- rather than trying to nail a specific SG as primary fermentation is going on. If I had a Tilt and new that it really worked -- nailing a # with an alert would be much easier to accomplish. (as far as I'm concerned). I'm trying to determine my best approach for...

Do you rack before bottling to reduce the amount of sediment? Cheers!

I'm hoping my FWK Chardonnay ages exceptionally well -- as I wasn't a fan of it at bottling --- somewhat harsh compared to other Chard's I've made using same protocol. Time will tell. ;-) On the flip side -- my FWK Zinfandel I just bottled is absolutely delishhh! (2nd time making this....)...

I have a mish mosh of various types of both bordeaux and burgundy style bottles from various wineries and vendors that I use with my ferrari floor corker -- and I occasionally run across a bottle that doesn't get the #9 nomacorc in as much as the majority of the rest of the bottles do --...

Amen! ✌️✌️✌️

ok...keep me posted. The TR313 was my priority -- but trying Bravo vs Avante would be fun ;-)

any TR313 and/or Bravo 50g paks left...you're looking to get rid of? Cheers!

Just curious -- for those that do use K&C, typically how long does it take for your wine to clear? Cheers!

Just bottled 2day...after 1yr bulk aging...pretty tasty! Gonna let those bad boys age in the bottle for 1yr...before popping 1st cork. Cheers ✌️

wondering if anyone has made the Blackberry and just let bulk aging clear it? (which is what I do with all my other vinos) Cheers!

Ya use the K&C ?

The vino smells amazing - and is almost ready to rack for bulk aging. Did ya use the K&C or just let bulk aging clear it? Did ya add all of both back sweetening paks? Cheers!

anyone ever tried tossing some copper in the vessel ? CLEANED Copper pipe, wires or 1982 and earlier pennies....for example. Supposedly copper interacts with the H2S to "neutralize" it. I haven't tried it -- but have seen it suggested in various spots whilst surfing around the vino making...

Where the heck is the "WMT Intern" when ya need em! To crank out some bench trials, collect data, chart the bell curve(s) & report back to the masses! 😎✌️ Cheers!

Well dang! I need to up my sugar -- lol. Appreciate the heads up ;-) Cheers!

I'm curious about the starter status when the yeast run out of food? My typical starter is 8oz 100F h20, 1tsp GoFerm & 2tsp white table sugar. Like you, I've been starting the night b4 for next morning inoculation. My starters tend to go gangbusters for the first few hours with visible...