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Anyone know if the Sangiovese is from Cali or Italy?

I'm diving in! Will report back ✌️

...coming from making hard ciders -- which ALL got cold crashed/stabilized -- I began my vintnering journey doing same for my early white and rose' kits....all non-FWK and didn't notice any hit to acidity -- but certainly did notice an improvement to clarity -- and none of the kits got any...

Anyone cold crash/stabilize their FWK whites?

How long b4 bottling do you typically do your last racking?

As I continue my home vintner education & growth I'm curious about what differences there are in a particular style wine made by the same winery but marketed and priced at much different tiers. This exercise was prompted by Caymus and their Cabs. Their flagship Caymus Cab retails for roughly...

Bunch of new FWKs announced 2day -- Sangiovese in the mix! :)

Curious how much sediment are ya getting in a bottle? I'm not sure about my disgorging skills....and wonder if I could do without it?

Thanks! I'm diligently taking notes :-) Cheers!

Looks Awesome! Cheers!

How much yeast did you use?

Love the color & clarity! How long did u bulk & how many rackings before bottling? (Any clarifying additions?) Cheers

Having ya had success making a sparkling vino? Its on my 2024 radar for a dry Moscato. Cheers!

How'd ur sparkling go? Its on my radar for 2024....for a dry Moscato. Cheers!

Yeppers......my standard protocol :)

Wow....D47 took SG to 1.000 in 3days...(per my protocol...9g FermaidO was added at +48hrs from pitch) Seemingly fastest I've had D47 do that with anything... Cheers!

How long can ya keep an FWK kit in the fridge for? Cheers!

didn't realize they are processing the raw juices right at a Label Peelers facility... Cheers!

Was there a clear favorite in that bunch? Cheers!

looking for some feedback on fav Renaissance yeast for a Chardonnay. Thanks and Cheers!