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Yes, it was refrigerated for the 30 hours or so between receiving and starting. The juice concentrate was not bloated and I didn't notice any signs of fermentation. I sent Label Peelers an email asking what to do, but it was Friday night so of course so I probably won't receive a reply until...

Since I have an extra I think I will pitch it also, can't think of any reason not to and maybe increasing the numbers of the desired yeast it will improve the chances of success.

would it be ok to rehydrate and pitch the other 5 gm RC212 or is it to late to make much difference

I posted this in the wine kit section, under the Finer Wine Kit thread, but was hoping for a quick response since I think I need to react promptly. Hope it is OK to post here also. I purchased a Finer wine kit Forte Super Tuscan kit from Label Peelers and it was delivered Wednesday 9/21...

Help! I purchased a Forte Super Tuscan kit from Label Peelers and it was delivered Wednesday 9/21, yesterday I prepared the must, diluting the juice concentrate added the skins, seeds, oak chips and packet A, which I assume is K Meta. Sanitized everything and used good technique. Made the...

Sounds like nomacorc is good way to go! And I already have some! If I cork a few bottles(6-12) , then immediately pull the corks and look for creases/scores should I be good if none show up or is it more random? I use a floor corker but I can't remember where I got it, I think it was from my...

A couple of years ago, as a beginner I just bought some corks, then I read that standard corks are not good for long term aging of wine. Then I bought some synthetic (nomacorc), now I have read that synthetics don't allow wine to age properly. I don't need 10+ year corks but I would like to...

The Scott Labs handbook list 6-8 Yeast derivative nutrients, how do you determine which one to use? Obviously some are intended for reds, some for whites, some for both. Can you or or should you ever use more than one, more than two, all of them? Do you think they are advantageous to use?

that sounds better, and what I will do. The RJS instructions say to rack in 6-8 days when the sg is 1.020 or below. This is only the second kit I have made, hope to try a FWK zinfindel later but I did just look at their Instruction booklet and It looks very informative.

thank you. It's currently sealed (did that today also) and bubbling happily. Don't know how long I will let it go but as long as I can see positive pressure in the airlock I will be patient and see if I can go at least a couple of weeks.

so if it's in the bucket and sealed you just leave it there? you do not rack it off the lees/oak chips/raisins and skins?

Question. I started this kit 4 days ago and it's down to 1.020 and I have a question about an EM as discussed earlier in this thread. I am a little confused. If I do this in a bucket, to I rack to another bucket and add the skins back or can I just leave it sealed as is in the primary for a...

I agree, either of those look like they would be a good choice, but my LHBS doesn't carry either, would have to order online. This year it looks like D21, maybe next year I'll try another. Experimentation is great but with wine/mead it takes a long time. Even making several one gallon batches...

RC-212 was my second choice based on reading the Scott's handbook. but since I am relatively new to this and have very little practical experience I was curious what others might use. This sentence caused me a little concern, "RC 212 requires thoughtful nutrient additions to avoid potential...

I have been picking/freezing/dehydrating elderberries for the last couple of weeks and am contemplating an elderberry wine and/or mead. I have a plan except for which yeast. Lots of recipes just call for a red wine yeast, I would like a more specific recommendation. Anyone care to offer one...

Yes, I overshot my desired starting gravity. Obviously math challenged. The 6 lbs honey wasn't a fixed amount , but I used it all and a little more. At pitch the gravity was 1.106 but 12 hours later, after fermentation started, it was 1.110 so obviously it started even higher and I didn't get...

I use 1 gallon ziplock bags also. I started this 7/21. Thawed at room temp for most of a day then finished in refrigerator. Pitched yeast at 7 pm 7/22 and I think its' about finished. Dropped 70 points in the first 36 hours and 24 hours later airlock bubbling had slowed to less than 1/min...

OK, I'm ready to start this but wanted someone to check my math. I want to be able to rack 3 gallons so am shooting for 3.5 gallons after primary. 3.5 gal minus 0.5 gallon of honey. So I need 3 gallons of fruit, if I divide this by 80% (assumed juice yield) > 3.75 gal is my starting volume of...

winemaker81, the 18% ABV was one of my first attempted meads and it turned out awful, I didn't know anything, nutrients were off, didn't have a hydrometer and tried to use a refractometer, I thought fermentation had stalled and I added DAP, (several times!). Probably several other serious...

that's why I posted as a proposed recipe, to get other peoples opinions, and thank you for feedback. I Have made two other meads with blackberries, one included elderberries and that was my favorite. The elderberries seem to compliment the blackberry. Neither were as strongly berry flavored as...