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I have three FWK wines in the bottle - a merlot, a cab and a petite sirah. Of the three, the PS is the most drinkable now. I like it so much that I already started another (sitting on oak right now).

True.

i haven’t yet gotten the hang of wine making from grapes I’m afraid. The 2020s promise to be a decent couple of wines. And, the jury is out on my locally grown cab franc blend. But, I haven’t made a wine as good as the FWK wines yet. And that’s kind of a disappointment. Still working on it though.

After my first year of winemaking, I decided to make a "quick drinker" summer wine for my wife and daughters. I started with the Mist kits and have since moved on to rose wines. I shoot for something that's sweet enough that my moscato-sipping 30-something daughter will like it, but still...

The issue about FWK White wine color has been talked about extensively. I'm interested to talk about what caused your taste issue. My first impulse was to see if the wine is properly degassed (i.e. run a "poof" taste to see), but that would be too easy an answer. Usually the most you get in a...

Ahhh. Okay. I’m with you and prefer it barely off-dry. The flavor pack is 1L. So, I decided to do a 50/50 split with it (like I do with the Luna Bianca) - 500ml went into the primary and I’ll save the rest for the finish.

Tom Petty was right. 🥴

We did one of these last year. So, I just picked one of these up for our summer wine this year too. It was a very good dry rose last year - with nice strawberry and red raspberry flavors and (as you said) no discernable kit taste. Did you measure your SG when you backsweetened? If so, to what?

Pennsylvania‘a finest. America’s Oldest Brewery.

Yep - your starting gravity is not right. Pics might help. Forte’s will give you a starting gravity of 1.105 (+/- .005). Drop your nutrient at day 3, keep stirring and punching the grapes down till you get to 1.000-ish, snap the lid and give it a full two weeks on the skins. if you’re doing an...

we can bottle swap if you’d like to try some of the FWK varietals.

2016??? that’s hitting its prime right now. I’m saving the last bottle of PS for a special occasion. It’s just hitting prime time.

i think it’s probably that it’s winter time and they switched to the soft bag because the ULine Boxes are expensive. But sure… save the truffula trees. Or whatever. 🥴

The wine is a blend of about 7 gallons of Cab Franc, with 1+ gallons of Petite Sirah. It's been in the barrel since December and I've topped it up monthly with either PS or Cab Sauv. This will be the 5th batch through the barrel, so I'm thinking it's mostly neutral at this point. Planning to...

Got my second Petite Sirah yesterday and prepped to drop the yeast tonight. New packaging (shorter box, soft cooler bag for the juice and skins instead of the styrofoam) was a surprise. Looks and smell perfect.

I have done three or four of the Tavola kits (all with double skins) and a couple of the Forte kits so far. I haven't noticed any increase in SG in any of them.

And here’s what I like most about labelpeelers. Ordered yesterday, delivered tomorrow.

got that message and immediately pulled the trigger on another Petite Sirah kit. The first one was used to blend with my cab franc and I have fewer bottles on the rack… it’s only a year or so old and tastes fantastic.

You’re fine. The timing in hours or days is simply a guidepost based on experience. Use the SG as your guide. It tells you where your wine actually is… as opposed to where it should (or might) be. Dropping the nutrient a day later will not hurt anything. Seriously. You’re good.

Welcome to WMK! I’m in south central PA, relocated from Gouldsboro (worked at Kane is Able Trucking back in the day). if you’re practiced in kit wine making, you’ll do fine. It’s tough finding a good source near you - there used to be a good source down near Allentown. But, I don’t think...