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I occasionally do that. I freeze and vacuum seal skins used in one batch for using in a subsequent batch.

It certainly wouldn't hurt to add the kmeta. I'm skeptical about the stems, I would think they'd add too much tannin to a white wine.

Kits have come a long way since the 70s, even the inexpensive kits make decent wine. I always liked Foch especially when spending a verry short time on the skins, it's a teinturier so even when crushed and pressed immediately, it has a good color, I don't see how you could make a rosé from it.

The grape skins in Finer Wines are dry. I find them easier to use than wet and don't see how dried skins would have different results than wet.

There is only one alcoholic fermentation. When it is complete, there is no further fermentation. "Secondary" fermentation is a misnomer. It actually refers to the secondary vessel to which the wine is transferred at the end of fermentation in a primary vessel.

I have one that I bought in 1973. Hobart will renew your machine for a reasonable fee. I had stored mine where it could freeze and a resistor was damaged. I sent it to Hobart and they repaired it for me.

I have routinely put #9 corks in screw cap bottles. Hundreds of them, in fact. I think the possibility of breakage is due to the kind of corkscrew is used to extract the cork. Some corkscrews (especially the french waiter corkscrew, put uneven stress on the glass increasing the chance of...

I have routinely put #9 corks in screw cap bottles. Hundreds of them, in fact. I think the possibility of breakage is due to the kind of corkscrew is used to extract the cork. Some corkscrews (especially the french waiter corkscrew, put uneven stress on the glass increasing the chance of...

I agree, the Fiero is quite nice. What kind of tweaks did you do? The only tweak that I did was to use RC212 yeast.

Depends partly on the efficiency of your press. I get about 1 gallon per 14-15 lbs for white wines.

I have several 5 gallon carboys, they all contain different amounts. You should limit airspace as much as possible. Airspace can oxidize the wine; OK for Shery but terrible for wine. I fill my carboys to within 2 inches of the top using similar wine to do so.

Such a rack is nice but is only suitable if you don't have a lot of wine to store.

I bottled it in May of 2021, tried a bottle of it just a couple of days ago and I still don't care for it.

I have made several rosé kits. The best was a restricted quantity called Wheel of Fortune, sadly no longer available. I especially like RJS French rosé. It's not a Provençal style , much more like a Rhône. FWK Grenache rosé is good as is the Wine expert Grenache. I made a Sangiovese rosé which I...

I would do nothing to the wood. Stains won't cause a problem. I wash my press prior to use and dump the grapes in.

Northern Rhône

Splash racking is quite effective. Add K-meta when racking

This happened to me once. The temp in my cellar dropped lower than I wanted so I turned on some heat there. However, the tiny airspace in the carboys didn't account for expansion of the wine and pushed wine into the airlocks.

I would run a few used corks through in order to wear off any silicone on the surfaces that contact the cork.

Some interesting info in this. I do disagree with some of it. Peach pits, for example. I learned several years ago to put one or 2 pits in a quart of peaches when canning. The pits give a more intense flavor to the peaches. I'm sure the same effect would be achieved in winemaking by adding...