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Here's the response I got from Matt P. when I asked: James, Thank you for your FWK order. Unlike regular wine kits that are pasteurized, you can use MLF with the FWK though I'm not sure how much benefit that you would get from it. The acidity is already balanced in these kits...

@Matteo_Lahm hope you’re watching this thread. You remember what the Kinks said back in 1981 - Give the People What They Want. 👍🏻

Fixed.

This idea is a pulled from a thread on FWK, talking about what they'll be doing new for 2022. Instead of guessing what they're most likely going to do, though, I'm wondering what YOU would most like to see from them in the new year.

A boy can dream.

I would bet they’ll do limited runs of higher end juice and skins - like from Napa, Sonoma or the Willamette valley, and call them the “Master Winemaker Series” or something like that. Good question for the forum: what will FWK do in 2022??? I can see them doing an ultra high end kit. But I...

I was on the labelpeelers site and saw the year end review video with Matt and Matteo. I learned a few things that stick out: * The Forte Bordeaux blend is Cab, Merlot, Syrah and Petit Sirah. * Those two got pretty tuned up tasting all the FWK offerings. * We should see something new for...

For the longest time, I was using spring water with my wines. Never had an issue. But, I recently switched to distilled water and probably won’t switch back.

I’m using art work from my daughter. The grapes are from 2020’s trip to DC.

I bottle 6-8 into 375ml bottles. Every 3 months after bottling, I sample one so I can see how the wine is progressing. The wines are ready on their calendar, not ours. I also label my wines with the day I started fermentation (the day it stopped being must, and started being wine) and count all...

Checked the Bordeaux blend this morning. We’re fermenting along like a freight train. Only 5 days in and we’re down to 1.035. Smells like a good, healthy ferment.

The Bordeaux blend has an OG of about 1.105, just like the Zin. Big. Fermentation was started Sunday morning and signs of active fermentation are already showing. Smells good, looks good.

I’m very interested in the Pinot. I haven’t made one in a few years. Keep the updates coming.

To be honest.... I've never had one.

My Forte Bordeaux is on my door as we speak.

This may be wrong - and the more experienced winemakers can correct me if I am. But, I think the concern comes in when the barrel is used during an active MLF, then you subsequently put a wine in there that contains sorbate. You'll likely get a geranium smell from your wine. But once an MLF...

I eye-balled the RJS coffee dessert wine at the LHBS over the weekend. I'm going to have to keep this tweak in mind. Any particular brandy? Any other tweakery?

Interesting - I wonder if the juice should have been frozen given the length of time. It's perishable (like milk or cheese) and can only last so long in the fridge. I'm betting the instruction manual will change to something like: You can leave it in the box and start the wine within 2 days...

I’m a six month bulk for reds and 3 month bulk for whites (at a minimum). I have a filter system for my AIO, but haven’t used it much.

I asked that question. I got a yes, but you don’t need to. If you try an mlf with one of these, remember to take that last packet with the potassium sorbate and throw it in the trash.