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Response regarding ingredients in FWK. Good morning I started 18 gallons each of super Tuscan and zinfandel kits. I am pleased to see nutrients and fermentation oak etc in the kits. I have a couple of questions as I like to know what's going into my wine. Hopefully you have the answers. The...

I don't but asked via email for what was in each packet and got a very complete answer. I don have that list at hand but will share if I can find it

thanks for the input Bryan. i have done post ferment acid adjustments before and half required amount was too much. Acid fixes has to be one of my least favorit adjustments

I just racked mine off MLF after completinon. I would say that you should skip the MLF. My numbers are fairly skewed. It tastes ok but a little flabby. ....................... pre MLF .......... post MLF PH ... ...

You can make one with a few old buckets. Put holes in bottom of one. Put your meta in the solid one. If needed put something in the bottom to give a little elevation off the meta. Put corks in the top one with the holes and place in the solid one. Put on the top and let the fumes do their job.

If they do not go on and off you can attache them to a standard light timer. Figure out what intervals work for the temp you want. When I set up my electric blanket I use 4 hrs on 4 off and keeps my wines at about 68

My experience in tomatoe was using unripened green matos at the end of the growing season. Had 20# of green grape tomatoes. I believe I made 3#. The end result was an interesting white wine. I feel it is likened to a vino verde. As to why tomato wine? 1. The fruit would go to waste so why not...

For about 4-5 years I used Enofile. I really liked it overall. Had a few things that I did not like but worked around them. Last year after an update I lost all my data.....Needless to say i was not happy. Went back to spreadsheets with work sheets. Sheet is set up for the time of production...

Goferm Fermaid Opti-red Tannin maybe Dark and light oak powder or sometimes chips but not cubes

Theyhave already advised that it can go through MLF. I have a bordeaux that has just completed MLF and a cab that is almost complete. will give a review when complete

When I was printing labels I would create on canva, transfer to avery to make the label, save to thumb drive and printed a copy for reference. Then took to my local copy printer to print on laser. at 25 cents per page (6 labels per page) for color print and the cost of the labels it was a great...

When using a starter to restart I do 1 additional step. Once the starter is going, instead of adding directly to must I add a half - 1 cup of must to the starter and get that going. Then repeat 4-6 x. This gives the yeast a chance to acclimate to the must environment. Once I have a liter or 2 of...

thanks all. just as a clarification point i am talking about a 1 gallon oak barrel of vinegar. not mass production. i will keep it on the 1st floor with wine making in basement. there will be no shared equipment. appreciate the input.

great info. yes I wasaware of bacteria being airborne. i will insure no cross contamination with equipment. glad to hear that it can be safely done in somewhat close quarters without incident if careful.

I am planning on making some vingegar from my wines. However, I can not of course do so anywhere near my wine making. Are any of you doing both wine and vinegar making? How close is too close and how far is far enough away? My wine making is in the basement and I have about 140 gallons in...

Black pepper crushed to the Shiraz gives a great spice note

I did a Shiraz and a carmenere with 1 tablespoon in with my oak and it was plenty of background flavor in a five gallon carboy. It is really nice now about 15 months out.

I'm a red girl myself 85% of the time...no particular reason to chose white unles I am look for more refreshment with a chilled Sav blanc or similar

Posted, liked, shared and commented. Great products received so far! Thanks Steve for all your help