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per @Matt_Pruszynski Novello 6.3 L of Juice Concentrate Tavola 6.75 L Forte 7.5 L Cheers!

I ferment in my Michigan walkout basement and the temp is pretty steady in the 64-68F range year round.....and have used RC212 many times with Excellent results. Cheers!

Big MV fan too! Cheers!

Sold! Added this version to my vintner tool chest ;-) Cheers!

the Trader Joes dried apricots - from Turkey - are excellent. Only apricots and Sulfur Dioxide. They do offer unsulfited -- but I prefer the taste/consistency etc of the sulfited. Cheers!

As I'm always trying to improve my wine making....I'm curious why you immediately rack again after brief drill mounted degassing? Cheers!

Do you use the tool after adding glycerin, backsweeting etc Cheers?

Wondering what folks fav stainless degassing tool is? I'm consider this one. Cheers!

Happy New Year All ;-) Cheers!

More Wine please.... ;-) Cheers and Happy New Year!

Looks like they offer them in various sizes - down to 5L. Cheers!

Curious how long wines are good for when stored & served this way? Cheers!

Merry Christmas & Cheers to All!

When you add plain table sugar....what type of drill attachment do you use to mix the sugar in?

Yeppers.....was referring to functionality you described 😎

How do you like the filtering functionality? Cheers!

Same here! ...and have been very happy with em ✌️ Cheers!

Do you introduce/add any of the fermented must to the EC1118 starter prior to adding entire starter to the wine? In researching making sparkling wines...I've seen this mentioned as a way to help acclimate the EC1118 to an already alcohol rich environment. Cheers!

Curious what your protocol is for the EC1118 2nd inoculation in a "highish" ABV situation? Cheers!

Here's some additional info on making sparkling wines that just arrived in my inbox from WineMaker Mag. My Moscato Pet Nat project - which is currently still cold crashing - get's racked, sugar added and bottled this Friday. Fingers Crossed! Here's more on Pet Nat from WineMakerMag Cheers!