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i do the same. For someone like me that doesn’t use fining agents in their wine, the benefits are really two-fold. First, it gives an indicationof whether the wine is still shedding fine lees. Second, I’m pretty sure Heather vacuum racks and that helps to fully degas the wine. Not so much a...

Thank you. This is well done and gets me where I needed to be.

I would be leery as well. But, I’m struggling with the use of the term “gross lees” here. To me, “gross lees” are chunky detritus to me - seeds and depleted skins. Wine should absolutely never sit on them once your primary fermentation is done. But, given the description, it sounds to me like...

Those are not mutually exclusive. 😬

My Tavola Petite Sirah is only 8 months old. Had it with dinner on Saturday night. Everyone who had some said they same thing… “wow!” it was a beautiful wine, paired with a nice filet and crab cake, potato and some asparagus.

The Pinot took the expressway to 1.000. Did it in a week. So, the top is snapped down and an airlock is in place. We'll let it sit another week as the wine sheds it's CO2 and gets down to FG of 0.995 (where I anticipate it stopping). The basement is a little cooler than 67, maybe around...

We can compare notes. I’m doing this in my basement. 67 degrees. Going to ferment open till 1.000, then snap the lid shut for two weeks. I throw away the packet with sorbate and don’t use clarifiers.

We kicked off the Pinot Noir this weekend. Reconstituted the juice and added all the goodies, but the yeast, on Friday. Then added the yeast on Saturday. OG is (as I predicted) 1.105. The yeast is just taking off - Looks and smells great. Will need to punch the wine when I get home.

No. Send Matt P. a message, and he'll respond quickly.

I do the oxygreen, scraper, goo gone method. But, eventually I came to the conclusion that getting labels off of commercial wine bottles was a back-breaking experience and not worth the effort. I used to do them 3-4 cases at a time (I had a restaurant owner friend who let me have the empties...

It’s higher than a lot of other kits, but my Forte kit results are similar. They typically start at 1.105 and finish at 0.995.

My Forte Pinot Noir will be delivered today. Going to get it ready to go tonight, and kick it off in the morning. This one is my curiosity wine. I say that because Pinots are typically more delicate and Forte - with skins AND seeds - seems a little counter-intuitive. Still, all of the...

Ultra Premium Kits.

Well. There you have it. #1 more varietals #2 premium juice and grapes. #3 more blends.

Just ordered the FWK Forte Pinot Noir.

I had my Tavola PS with dinner a few nights ago. It’s still very young, but did not disappoint.

If you have not done so, please visit the poll on "What you'd like to see from FWK in 2022" https://www.winemakingtalk.com/threads/what-you-most-want-to-see-in-2022-from-finer-wine-kits.75080/

Four more days of this poll. Would like to see it above 50 responses. The more the better. But so far - more varietals, premium juice and more blends. Good roadmap.

Moved the Forte Bordeaux blend into a secondary after 3 weeks in primary. Last week got a little crazy at work and there was no time. Still, the final gravity is 0.095, which jives with my theory that dissolved solids play a role it original and final gravity readings. It started at 1.105. It is...

i really should have gotten a 40L. The 8gallon is great. But, the math sometimes gets in the way.