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Yes, yeast produces heat during the fermentation process. Not to worry. Also, red wines are generally fermented at higher temperatures than whites

Dump it, it has probably lost most of the SO2 and nothing you do will replace it.

I've made comments next to items on your list. You definitely will need 1 or 2 7.5 gallon buckets in addition to the other items. You will need a variety of 3L,4L and 1 gallon jugs.

I have made several FWK whites and rosés. All (except the first 2) have had carbon. All have cleared nicely to crystal clear. None of the FWK that I have made, reds, whites and rosés have had bentonite. I'd say, "Give it time", the K&C should clear it up fine.

I got spawn from North Spore, they have a very informative site. Here are the logs with holes drilled and spawn plugs inserted but not hammered home. I don't know how long it will take to start producing but once it does they should produce off and on for several years.

I almost never buy wine. When I do it's to compare my own with commercial stuff to see if they are true to varietal character. I have some 900 bottles in the cellar of which maybe 20 are bought wines.

What am I doing today? I am "planting" Shitake mushrooms and Blue Oyster mushrooms.

In 2020 I made 72 gallons of wine and in 2021 I made 120 gallons. I've slowed down considerable since the cellar is full and generally do one kit a month now.

I'd be interested in how the Vidal turns out. Years ago I read about the technique of leaving whites on the skins for a few hours.

When Finer Wine first began offering whites everyone complained that the wines were much darker than expected/ I made a Chard and a Sauv blanc and both were much darker than expected. The folks at FW did some research and started putting the carbon powder in their kits. I have been very pleased...

I agree, I've never met a bottle of wine that 2 people couldn't finish.

Yes, you will have to neutralize the sulfites with H2O2 and you should use an apple cider vinegar with mother (Bragg's is one brand)

I'd like to add to this thread. Now I've made both the Northern and Southern style kits. They are both good and the Northern may hold the edge. Both styles have great nose, and both are fruit forward. Both have satisfying tannins. However both are very light in color and very light in taste...

It lasts for months, I mix a new solution every couple of months because it's so cheap. It is not toxic when used as a sanitizer though some people are allergic to it; most commercial wines contain sulfites.

K-Meta is potassium meta bisulfite available at any winemaking/brewing supplies vender. Is it toxic? Some people are allergic to sulfites but most commercial wines contain it. It is noxious to breathe but I just keep my nose away from it and breathe shallowly and a whiff of it will cause you to...

I am a big fan of rosé and have made the FWK Grenache rosé. I find that it's very good but I'm not sure that it's any better than RJS Cru Internationale. I have made other kit Grenache rosés and they are neither better nor worse than the FWK. All of these rosés are a bit dark and heavy, a bit...

K-meta, 3 T/gal can use over and over for quite a while.

I'm a big fan of Rhone wines in general. Those of you who have made both the FWK northern and southern wines, which do you find best? Why? which is most representative? I realize that taste is a subjective thing but others' opinions are useful when accompanied with commentary. I recently opened...

I have a vinometer but the darned thing is nearly impossible to read.

One of my preorders is arriving today, 11/06