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Metric guys doesn't need formulas to convert volume into weight ;)

And Europe...

It's interesting to watch how a "forum" is moving; before it was suggested to ditch the provided clearing agents because "why strip the wine of the flavor? It will clear on it's own" kind of approach. Now bentonite, active carbon and chitosan/kiselsol is added obviously without much hesitation...

That's sounds good!

Aghh, I feel for you!

I think the point was that, to the best of my knowledge, neither RJS nor WE have browning issues. And as several have noted here (for instance @She’sgonnakillme and @sour_grapes if not mistaken), kit taste is only felt in red wine kits. The additional active carbon might strip good stuff from...

I have been thinking the same way, solving the root cause of the browning, if possible, has to be the goal. Perhaps FWK has a catch 22 scenario on their hands: Low heat treatment is the reason their kits has no kit taste (as it has been claimed) but leaves the browning enzyme active. Increased...

I don't know how close to a Provence style Rosé that kit was but out of curiosity, do you like dry France style Rosé wine or are you more into sweeter white Zinfandel kind of Rosé?

All wines are grey in the dark!

At what speed? Gently or with a vortex as in post #6 above?

Welcome to Sweden, we pay $8,52 per US gallon for gasoline and $10,20 for diesel. I wish I was joking...

As charcoal also absorbs flavor and aroma components, I'm interested in hearing your thoughts on the taste itself.

The way I think of it and admittedly, I might be soooo wrong, is that any fruit solids that is present in the juice bag (talking white wine kits here) have been there for a long time before the the kit maker starts the fermentation. Perhaps up to a year or more, so any thing that could be...

Tim was obviously ignoring any grape solids. And in addition, he is fermenting the wine beer style on the yeast cake.

For shots?

Not sure if you have seen this one from Tim V:

Yeah, in mine too but I haven't thought of it as fruit solids but rather something like undissolved nutritions. Anyway, it has been so little that it hardly would made even a really thin layer in the carboy. Perhaps one teaspoon or two...

I know everything is big in your country but wow... ;-)

Have you seen any in the juice bags? I have never seen any in the kits I have done.

I still have some of the old packages from 2017-2018-ish laying around and the metasulphite was 4 g and the sorbate was 5,5 g. Now combined into one single package of 9.5 g. The change was done in 2019, so not a decade ago (are you getting old Bryan? ;-) )