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SLM is about to start a SLM! Reading through this thread, there doesn't seem to be a consensus on EM. If anyone has further experience with EM vs non-EM on this kit, please share.

Brix adjustment on the merlot called for 530ml water. CS and CF each gave me just over 3.5 gallons. 16 gallons total, which is better than stated on their website. I'm pleased with the quantity. Now if the quality holds up I will be very happy!

The smell is gone. At first my wife did not detect off odors. I told her what I smelled and she instantly got it. We both monitored daily and agreed that it was improving. Now we do not detect any bad smells at all. I think we got lucky. For now. I do appreciate everyone's input and respect...

Merlot update 2 weeks to the day and we're down to 0. You were all right. Pressed today and the merlot smells great, tastes good. A pleasant surprise was the yield. I got 9 gallons from 2 pails.

Wait. I just began MLF. I don't add K-meta now do I?

The Windmill Palm is quite hardy, can survive short cold spells, not indigenous to the PNW but you can see them in many yards. Seems like a bit of a novelty to me. The power of suggestion is not significant enough to make me believe I'm in the tropics!

Well it used to be. Pizza night is hereby suspended until further notice

Thanks all, this is helpful. Just one more point of clarification. I did splash rack into carboys before MLF a few days ago, can do again after MLF completes. Would you suggest I try to splash rack again now? Or would I be introducing too much oxygen?

Seattle finally gets a little snow. And pizza night goes on!

After racking off gross lees I detected a slight rotten egg smell in the CF. Asked my wife's opinion and she didn't smell it. From what I read on this forum it could be anything from a normal ferment funky smell to a serious problem needing immediate attention. Not sure where to draw that line...

Funny, I saw how quickly the solids settled and did exactly that. I didn't want to ask permission though in case it was a bad idea!

Merlot At 20 brix I added 5g Fermaid O 17 brix, add 5g Fermaid K 14, add 5g Fermaid K Brix was dropping 3/day until today, day 10. It's at 6, just one down from yesterday. Smells good Too late to add more nutrients?

Cap Puncher, I'll get those details to you soon. Right now I'm kicking myself for making such an error.

Oops I screwed my cab sauv. I misread instructions for OptiMaloPlus. Calls for 1g/gal, I added 5g/gal! Any suggestions?

Merlot is still moving. Day 8, 11 brix

Foam=still fermenting

That's the cab franc. The cab sauv is also foamy but less so. After a couple hours in carboys the foam is increasing. I pressed at 0. What do you figure? Yes I bought these grapes with the intention of blending them. Subject to change.

Now we're having fun

Yes that's the one I got. Like they say, chemistry will vary pail to pail. Mine was bang on 25, thawed at room temp. stirred up from the bottom in case sugars settled, same result.

I turned up the heat and am slowly adding nutrients as recommended. It's moving slow but sure. Day 6: 17 Brix = 1.070 SG At this pace it's going to be a long AF