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Sauv B, Chenin B, Pinot grigio

Very interesting and informative. I have to agree with the review for Super Tuscan. I just tasted mine which I bottled in July--stupendous! So now I have to try the Bordeaux and Sangiovese. They mentioned a Rhône blend and I hope they release that soon, I love Rhônes. Also, I hope they...

Lime? I have used my enameled cast iron to bake Boules. Works very well. Using the lid for the early part of the bake provides moisture which promotes a good crust. I rarely bake boules, though. I prefer bâtards. I suppose I could use an oblong cast iron pot for that, never tried it

It seems to me that lower pressure created by a headspace eliminator would encourage the loss of some volatiles in the wine.

How do you prepare the beans?

Thanks to everyone for the info. I was not aware of Winelovers. I'm intrigued by their offerings. How do the medium body kits compare to the heavy bodied kits? How does either of them compare to Wine expert and RJS kits. 5.3 l of concentrate compared to 16 litres is quite a difference. And...

Where did you find the Gamay kit? I used to find Bergamais and it made a very nice, fast maturing light wine similar to Gamay (Beaujolais). No one sells it now.

I just tasted my FW Super Tuscan that I bottled at the end of July--Fantastic! Still a bit tannic but already quite drinkable. I also started my second batch of FW Pinot Noir a couple of days ago. The juice in the bag was quite syrupy but about half of the juice in the bag was very pulpy; I...

That's what I do now.

Interesting thread. I do like oaked SB so was pleased when this kit included a small amount of oak chips. As has been noted the must from this is much darker than I am used to. I also started a FW Chard at the same time and it, too, is much darker than I am used to. Also, both batches are...

I sure wouldn't waste the $20 Brunello on a kit wine. Further, why do you need to add 2-3 bottles of wine? I never have to use more than a half bottle of wine to top up and figure that small amount would have minimal effect on the final wine

Yes, patience. It's a natural process and you shouldn't try to speed it along. Also, wine rarely turns to vinegar in the bottle; that process requires oxygen. As bottled wine gets older and reaches a certain (indefinite) point it just loses its fruitiness; sometimes all that is left of the...

I have a FWK Chardonnay and an FWK Sauv Blanc underway. Both are much darker than I am used to with kits and grapes. I recently racked into secondary and had a little taste of both and am quite excited to see the final results

I used to use Bota Box wines for topping up. I figured that the small amount needed wouldn't affect the wine significantly.

2 oz sugar per gallon (you could probably go as high as 3 oz) 1 gram yeast in a quarter cup of H2O

Actually, when I serve sparkling wine, I pour several glasses at a time, taking care not to disturb the sediment at the bottom. Yes, sometimes there is a bit of cloudiness but that doesn't interfere with the taste or the specialness of sparkling wine. You could eliminate the "problem" if you...

I make sparkling Chardonnay--I usually take a gallon from a 6 gallon batch when I rack from the secondary. I add sugar and EC1118 to the gallon and bottle immediately.

I rack from the primary fermentation vessel into a secondary vessel. then when all has settled down, usually after 2 weeks, I add priming sugar and bottle in champagne bottles. It's important to limit SO2 during the process but EC1118 is somewhat tolerant of SO2. If your base wine was made...

Add both Flavor and Color While also Protecting Your Homemade Cheese Are you making cheese at home or know someone who does? Then try adding the rich flavor of the grape skins to your homemade cheese by covering your cheese tomme in grape must pomace. This method is very old and used in both...

Yes, my experience with FWK is all of them have a very fast fermentation--as much as ferment to 1.000 in 5 days.